Beat the cream cheese and sugar until completely smooth and free of lumps. Cream cheese should be at room temperature to prevent a grainy texture. Add the eggs one at a time, mixing just until incorporated after each addition to avoid over-whipping. Blend in the melted and cooled chocolate until fully combined, ensuring the chocolate does not seize by adding it slowly. Finally, mix in the sour cream and vanilla extract to create a silky, rich batter.
4️⃣ Baking
Pour the chocolate cheesecake mixture over the chilled crust, smoothing the top with a spatula. Bake for 55–65 minutes. The edges should look set and slightly puffed, while the center should remain slightly wobbly when gently shaken. This subtle wobble ensures the cheesecake remains creamy once fully chilled. Avoid opening the oven door too often, as sudden temperature changes can cause cracks.
5️⃣ Cooling
Allow the cheesecake to cool gradually at room temperature. This helps prevent cracks and keeps the texture smooth. Once cooled, refrigerate for at least 6 hours—preferably overnight—to let the cheesecake firm up and develop its full flavor.
6️⃣ Cherry layer
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