Chocolate Luxardo Cherry Cheesecake Recipe

Time4h

Serves8

honey bourbon ice cream, cherry compote, honey roasted cherries, honeycomb brittle

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Cheesecake Base
Preheat your oven to 325°F (160°C). In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition. Stir in the cocoa powder until fully combined.
2
Prepare the Crust
In a separate bowl, combine the chocolate graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
3
Combine and Bake
Pour the cheesecake filling over the crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.
4
Chill
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.