Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Cherry Cheesecake on a Layer of Fudge Cake, Loaded with Cherries and Ghirardelli® Chocolate. (1160 cal)

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Grease the parchment.

Prepare oven and pan

In a medium bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt until well combined.

Mix dry ingredients

In a separate bowl whisk milk, vegetable oil, egg and vanilla until smooth. Add the wet mixture to the dry ingredients and stir until just combined (do not overmix). Pour batter into the prepared springform pan and spread evenly. Bake 18–22 minutes or until a toothpick inserted near the center comes out with a few moist crumbs (the layer should be set). Remove from oven and place on a cooling rack. Leave the oven on for the cheesecake step. Allow the cake layer to cool slightly while you make the filling—it should be warm but not hot when you pour the filling on.

Combine wet ingredients and bake

Place the 8 oz chopped Ghirardelli chocolate in a heatproof bowl. Heat 1/4 cup heavy cream until just simmering and pour over the chocolate. Let sit 1 minute, then stir until smooth. Set aside to cool slightly (should remain pourable but not hot).

Melt chocolate

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Gradually add the 1.25 cups sugar and continue beating until creamy, scraping the bowl as needed.

Beat cream cheese and sugar

Beat in the sour cream, salt and vanilla until combined. Add the eggs one at a time on low speed, mixing just until each is incorporated—do not overbeat. With the mixer on low, pour in the melted chocolate and mix until uniformly streak-free.

Add remaining filling ingredients

Pour the cheesecake filling over the warm fudge cake layer in the springform pan, smoothing the top with a spatula. Wrap the outside of the springform pan in a double layer of heavy-duty foil to prevent water leaks. Place the wrapped pan in a larger roasting pan. Carefully pour enough hot (not boiling) water into the roasting pan to come about 1 inch up the sides of the springform pan. Transfer to the oven and bake at 325°F (160°C) for 45–55 minutes, until the edges are set and the center still has a slight jiggle. Turn the oven off and crack the oven door; leave the cheesecake inside to cool gradually for 45 minutes to reduce cracking.

Assemble and bake in water bath

After the 45 minutes in the cooling oven, remove the springform from the water bath and remove the foil. Run a thin knife around the edge to loosen (this helps avoid cracks). Let cool completely at room temperature (about 1 hour), then cover loosely with plastic wrap and refrigerate at least 6 hours or preferably overnight until fully set.

Cool and chill

In a small bowl, whisk the cornstarch with the 2 tablespoons cold water until smooth and set aside.

Make cornstarch slurry

In a medium saucepan combine the cherries, 1/2 cup sugar and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture comes to a gentle simmer (about 5–7 minutes).

Cook cherries

Whisk the cornstarch slurry again and add it to the simmering cherries. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 1–2 minutes. Remove from heat and let the cherry topping cool to room temperature before using. If you prefer a looser topping, reduce cooking time by 1 minute.

Thicken and cool

Place the 4 oz chopped Ghirardelli chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering and pour it over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 1 tablespoon unsalted butter until glossy. Allow ganache to cool slightly until pourable but not hot.

Make ganache

When the cheesecake is fully chilled and set, spread the cooled cherry topping evenly over the top of the cheesecake, leaving a small border if desired. Spoon the warm-but-not-hot ganache over the cherries and allow it to drip slightly toward the edges, or spread it evenly for a solid chocolate layer. Return the cheesecake to the refrigerator for at least 30 minutes to let the ganache firm slightly.

Assemble cheesecake

Before serving, optionally pipe or dollop whipped cream around the edge of the cheesecake and top with whole cherries (about 1 per slice). Release the springform pan, transfer cheesecake to a serving plate, slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.

Garnish and serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

whole milk

vegetable oil

large egg

vanilla extract

cream cheese (room temperature)

sour cream

large eggs

Ghirardelli bittersweet chocolate (chopped)

heavy cream

pitted cherries (fresh or frozen)

lemon juice

cornstarch

cold water

unsalted butter

whipped cream (for garnish)

whole cherries (for garnish)

Very Cherry Ghirardelli® Chocolate Cheesecake

Make Very Cherry Ghirardelli® Chocolate Cheesecake Recipe in just 8h . Cherry Cheesecake on a Layer of Fudge Cake, Loaded with Cherries and Ghirardelli® Chocolate. (1160 cal)

Very Cherry Ghirardelli® Chocolate Cheesecake Recipe

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