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Chocolate-Cherry Cheesecake Tart

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Serves 8 to 10

  • by Samantha Seneviratne from Fine Cooking
    Issue 111

Black forest cake was the inspiration for this tart, which has a chocolate crust, a cherry-swirled topping, and a subtly tangy cream cheese filling.

  • 6 oz. chocolate wafers, finely crushed (1-1/3 cups)
  • 1/3 cup plus 2 Tbs. granulated sugar
  • 2-1/2 oz. (5 Tbs.) unsalted butter, melted
  • 1 cup pitted fresh or frozen sweet cherries, puréed
  • 3 Tbs. cherry preserves
  • 1 Tbs. kirsch
  • 12 oz. cream cheese, softened
  • 4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
  • 1 Tbs. all-purpose flour
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 2 large eggs, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F.

In a small bowl, mix the crushed cookies with 2 Tbs. of the sugar. Add the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to a 9 1/2-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust. Bake on a rimmed baking sheet until set, 10 to 12 minutes. Set aside to cool. Reduce the oven temperature to 325°F.

Meanwhile, in a 1-quart saucepan over medium heat, bring the cherry purée to a simmer. Whisk in the cherry preserves and continue to simmer until the mixture thickens slightly, 3 to 5 minutes. Stir in the kirsch and continue to cook for 30 seconds more. Remove from the heat and let cool.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1/3 cup sugar on medium-low speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).

Pour the batter into the crust and distribute evenly. Dot the batter with the cherry mixture and gently drag a butter knife through the filling to form decorative swirls.

Bake until the tart is just set but still slightly moist in the center, 18 to 24 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve cold.

Make Ahead Tips

The tart may be made up to 1 day ahead and refrigerated.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 13; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 31; Polyunsaturated Fat (g): 1.6; Sodium (mg): 310; Cholesterol (mg): 95; Fiber (g): 1;

Photo: Scott Phillips

I found this recipe to be fun & very flavorful! I made a few adjustments based on the 1st review, and it turned out wonderfully & everyone loved it. Instead of kirsch, I used DeKuyper Chocolate Cherry liqueur. I didn't want to spend $45 for a couple tablespoons. This liqueur was half the price. I used about a tablespoon more than the recipe calls for of the liqueur in the cherry mixture & used it instead of the vanilla. I even poured a little in the pie crust & the Black Forest flavor shined through. The hearts aren't difficult to swirl at all! They require care.. You can't just slop the cherry stuff on the cheesecake batter! You'll make a mess! Take your time, level the spoon & make sure nothing is dripping & slowly dot. I loved this recipe. Thanks for sharing it. I'll be making it again!

I made this recipe a couple months ago. I remember thinking it looked pretty. The taste was "good." I think it needed another strong flavor in it, it was kind of bland. The prety hearts aren't as easy to put on the cheesecake as the recipe would make you believe. Mine turned out messy looking but still beautiful and unique for my first try. Neat idea but is lacking flavor.

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