Black Cherry Chocolate Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar and salt in a bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for compactness.

Bake crust for 10 minutes, then remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 300°F (150°C).

Spread macadamia nuts in a single layer on a small baking sheet lined with parchment. Roast in the oven at 325°F (160°C) for 6–8 minutes until fragrant and lightly golden. (If you prefer, roast earlier while crust bakes.)

In a small skillet over medium heat, melt butter and brown sugar together until sugar dissolves and mixture bubbles gently, about 1–2 minutes. Add roasted macadamias and toss to coat. Remove from heat, sprinkle with flake salt, and let cool; nuts will crisp as they cool.

Bring cream cheese to room temperature. In a large mixing bowl or stand mixer fitted with paddle attachment, beat the cream cheese on low speed until smooth and free of lumps, about 2–3 minutes.

Add granulated sugar and cornstarch, and continue to beat on low until incorporated, scraping down the bowl as needed.

Add eggs one at a time, beating on low speed and mixing just until each is incorporated. Do not overbeat to avoid extra air in the batter.

Mix in sour cream, heavy cream, vanilla extract and sea salt on low speed until the batter is smooth and silky, about 20–30 seconds. Use a spatula to fold and ensure no streaks remain.

Pour the filling over the prepared crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan on a baking sheet. Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly wobbles when gently shaken. To minimize cracking, do not open oven during the first 40 minutes.

When done, turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour to reduce temperature shock. Then remove and let cool to room temperature on a wire rack.

Once at room temperature, refrigerate the cheesecake (still in the pan) for at least 6 hours, preferably overnight, to fully set.

Make the chocolate sauce: warm the heavy cream in a small saucepan or microwave until just simmering. Place chopped dark chocolate and cocoa powder in a heatproof bowl, pour the hot cream over it, let sit 30 seconds, then whisk until smooth and glossy. If too thick, add 1 teaspoon warm cream to adjust consistency. Keep warm or at room temperature.

Reserve about 2 tablespoons of Luxardo cherry syrup for plating. Chop or halve the Luxardo cherries if large; keep several whole for garnish.

Remove chilled cheesecake from springform pan and transfer to a serving plate. Spoon the prepared macadamia nuts on top of the cheesecake, concentrating toward the center in a circular mound as described in the menu.

Drizzle Luxardo cherries and some of their syrup over the macadamia mound and around the cheesecake. Use the reserved syrup to create small pools or streaks on the plate for presentation.

Drizzle chocolate sauce over the top of the nuts and cherries, allowing some to run down the side for visual contrast. If desired, dust a light sprinkling of powdered sugar around the edges for brightness.

Chill the assembled cheesecake for 15–30 minutes to let toppings settle before serving. Garnish with whole cherries as desired and serve slices with extra Luxardo syrup and chocolate sauce on the side.