This cheesecake is pure indulgence, guys! You get rich Ghirardelli chocolate in the filling and a glossy cherry topping that sets up just right. Total yum!
For Ghirardelli’s version, I use full-fat cream cheese and bring it to room temperature so it blends smooth without a single lump. Cold cream cheese will fight you every step of the way.
Let the cheesecake cool in the oven with the door cracked open. This little trick helps prevent cracks without the hassle of a water bath.
Your cherry topping should cool completely before you spread it on. Otherwise, it can sink into the surface or turn cloudy on you!
Use a springform pan with parchment on the bottom so it releases cleanly without sticking or tearing.
How to Make Ghirardelli Very Cherry Chocolate Cheesecake
Ingredients
- 8 cups Ghirardelli Chocolate Chips
- 5 large Eggs
- 3 tbsp All-purpose Flour
- 1 tsp Almond Extract
- 1 can Cherry Pie Filling
- 1 cup Unsalted Butter
- 1/2 cup Sugar
- 1 package Cream Cheese (16 oz.)
- 5 oz. Dark Chocolate (optional for garnish)
Step-by-Step Instructions
Step 1:
Preheat your oven to 325°F and lightly grease a springform pan.
This will create a non-stick surface for your cheesecake.
Step 2:
In a large bowl, mix the cream cheese and sugar until smooth, then add in the flour and almond extract.
Ensure everything is well combined.
Step 3:
Add eggs one at a time to your mixture, blending after each addition.
This step provides the cheesecake with a creamy texture.
Step 4:
Melt the butter and half of the Ghirardelli chocolate chips, then fold into the mixture.
This adds a rich chocolate flavor.
Step 5:
Pour half of the batter into the pan, spread a layer of cherry pie filling, and top with the remaining batter.
The cherry filling adds a burst of fruity flavor.
Common Mistakes to Avoid
Why Did My Cheesecake Crack Across The Top?
Rapid temperature changes are usually to blame here.
I always turn the oven off and let the Ghirardelli cheesecake cool inside with the door cracked open for about an hour.
If you already see a crack forming, a generous layer of cherry topping hides it perfectly!
Why Did My Cherry Layer Slide Off When Sliced?
This happens when the cherry topping is spread on before the cheesecake is fully chilled and set.
I make sure the cake has spent at least four hours in the fridge before adding the cherry layer.
A cold, firm surface gives the topping something to grip onto.
Why Did My Chocolate Filling Turn Grainy Instead Of Silky?
Overheated chocolate seizes up and turns gritty, and no amount of stirring will fix it once it happens.
I melt Ghirardelli chips using a double boiler on low heat, stirring constantly until just smooth.
If you spot small lumps forming, pull the bowl off heat immediately and stir in a teaspoon of warm cream to rescue it!
Skipping The Cooldown Stages
Pulling your cheesecake straight from a hot oven to the counter causes the center to collapse.
I’ve made it a habit to do a slow oven cool, then a counter rest, then the fridge.
Each stage matters for that dense, creamy Ghirardelli texture you want.
Overbaking Until The Center Looks Fully Set
A fully firm center in the oven means your cheesecake is already overdone.
You’ll want a visible wobble in the middle two inches when you gently shake the pan.
It firms up completely as it cools, so trust the jiggle!
Using Cold Dairy Straight from The Fridge
Cold cream cheese creates a lumpy batter that never fully smooths out.
I set my cream cheese and eggs on the counter at least an hour before I start mixing.
Room temperature dairy blends into a velvety batter without any effort.
Adding Cherry Topping Too Early
Warm cherry topping melts into the surface and turns cloudy, which is disappointing.
I let the cherry mixture cool completely on the counter before spooning it on.
A chilled cheesecake plus a cooled topping gives you that glossy, picture-perfect finish!
Incorrect Chocolate Melting
You want to be cautious when melting chocolate.
If melted too quickly, it can burn or seize.
It’s best to use a double boiler or microwave at low heat, stirring frequently.
Overmixing the Batter
Mixing the batter too much can lead to a dense cheesecake.
You’ll want to fold the ingredients just until combined.
This helps maintain that creamy and light texture you’re aiming for!
Skipping the Water Bath
A water bath, or bain-marie, is crucial for preventing cracks in your cheesecake.
Be sure to wrap the springform pan with foil before placing it in the water bath.
This step ensures your cheesecake remains smooth and beautiful.
Tips and Tricks for Making This Recipe
Use Fresh Cherries
You can use fresh cherries instead of canned if they are in season for extra freshness and flavor.
Give them a quick cook with a bit of sugar to create your own pie filling.
Check for Doneness
Every oven varies, so check the cheesecake for doneness by gently shaking the pan.
The center should have a slight jiggle.
Cool Gradually
Let the cheesecake cool gradually in the oven with the door ajar after baking is complete to avoid cracks on the surface.
Patience during this cooling process results in the best final texture.
What to Serve with Ghirardelli Very Cherry Chocolate Cheesecake
Fresh Berries
You can’t go wrong with adding some fresh berries on the side.
A mix of strawberries, blueberries, and raspberries provides a refreshing contrast to the rich chocolate cheesecake.
The natural tartness and sweetness of the berries pair beautifully with the creamy texture.
Vanilla Ice Cream
A scoop of vanilla ice cream is a classic pairing that never fails to impress.
The smooth, creamy vanilla balances out the rich chocolatey goodness of the cheesecake.
Serve the ice cream slightly softened to blend the flavors perfectly.
Espresso Shots
An espresso shot offers a wonderful balance with its bold, strong flavor next to the cheesecake.
The slight bitterness of the espresso helps cut through the richness.
Lemon Sorbet
For something unexpected and refreshing, consider lemon sorbet as a side.
The bright citrus flavor is invigorating and provides a pleasant contrast.
Its light and icy texture will leave your palate refreshed.
Salted Almonds
Salted almonds introduce an interesting twist to complement the cheesecake.
Their crunchy texture and savory flavor create an enjoyable contrast.
Variations and Substitutions
Gluten-Free Crust
If you need a gluten-free option, swap out the regular chocolate cookie crumbs for gluten-free versions available in most grocery stores.
This way, everyone at your table, including those with gluten sensitivities, can enjoy this delicious dessert!
Dairy-Free Options
For a dairy-free variation, consider using a dairy-free cream cheese alternative and substitute eggs with a flaxseed mixture.
You can also replace butter with a plant-based margarine to suit anyone with lactose intolerance or a vegan diet.
Almond Flavor Twist
A subtle twist could include using an almond extract for a warm, nutty flavor.
This little change can provide an extra dimension to the cheesecake that might surprise you.
Chocolate Variations
Consider using different types of chocolate chips like semi-sweet or milk chocolate instead of bittersweet.
Experimenting with chocolate varieties may result in fascinating flavor profiles you might not expect from such a versatile ingredient as chocolate.
How to Store Leftover Very Cherry Ghirardelli Chocolate Cheesecake
Use Airtight Containers
When you have leftover cheesecake, place it in an airtight container.
This helps keep the cheesecake from absorbing any unwanted flavors from the fridge.
Seal the container well to retain freshness.
Refrigeration is Key
Store the cheesecake in the refrigerator to keep it fresh and tasty for several days.
The cool temperature ensures that the texture and flavor stay as intended.
Be sure to store it in the main compartment of the fridge and not in the door.
Recommended Storage Timeline
Enjoy your cheesecake for up to 3-4 days when stored properly.
If you still have some left after that time, consider freezing individual slices.
Wrap each slice tightly in plastic wrap, then place it in a freezer bag.
Ghirardelli Very Cherry Chocolate Cheesecake Recipe
Ingredients
- 8 cups Ghirardelli Chocolate Chips
- 5 large Eggs
- 3 tbsp All-purpose Flour
- 1 tsp Almond Extract
- 1 can Cherry Pie Filling
- 1 cup Unsalted Butter
- 1/2 cup Sugar
- 1 package Cream Cheese 16 oz.
- 5 oz. Dark Chocolate optional for garnish
Instructions
- Preheat your oven to 325°F and lightly grease a springform pan.
- This will create a non-stick surface for your cheesecake.
- In a large bowl, mix the cream cheese and sugar until smooth, then add in the flour and almond extract.
- Ensure everything is well combined.
- Add eggs one at a time to your mixture, blending after each addition.
- This step provides the cheesecake with a creamy texture.
- Melt the butter and half of the Ghirardelli chocolate chips, then fold into the mixture.
- This adds a rich chocolate flavor.
- Pour half of the batter into the pan, spread a layer of cherry pie filling, and top with the remaining batter.
- The cherry filling adds a burst of fruity flavor.