One of my favorite treats before surgery was a Black Cherry ice cream smothered in Dark Chocolate Hot Fudge. Saturday while at Costco buying huge blocks of cream cheese so I can make a bunch of cheesecakes, I stumbled across a big palette of Black Cherries and inspiration hit… I’d turn one of my favorite ice creams into a cheesecake. It wasn’t a hard stretch and with just a few tweaks to a vanilla cheesecake base, I had a rich, creamy and tangy Black Cherry Chocolate Chunk Cheesecake recipe to share with all of you.
At a Family Event, This Cheesecake Was Gone First
I love writing a food blog, but there are some foods I just can’t eat and cheesecake is definitely one of those things. Luckily, my family gets together almost weekly and they are always willing to be my guinea pigs and today we had a get together with probably 20-30 people. I brought a Chocolate Mint Cheesecake and my Black Cherry Chocolate Chunk cheesecake. Though they raved about both, I came home with 4 pieces of Chocolate Mint and absolutely none of this one. When polled, my family was split in which they liked better, but I think that the proof is in the cheesecake crumbs.
Fresh or Frozen Cherries?
For the Black Cherry swirl, I chose to use frozen cherries. The damage that the ice crystals do in the freezing process would release more juice as I prepared them for the batter, they would be more tender and easier to incorporate. What I wasn’t expecting was how well they held their shape and how much I had to chop them up to make them small enough to not be ridiculous in the batter.
If you want to use fresh cherries, that’s fine. I would recommend instead of the cherry juice making a symple syrup with a cherry liqueur and boiling the cherries in it to get the most cherry flavor.