• Cooking Time:
  • Servings:
  • Preparation Time:


This cheesecake combines all the good things in life...


  • Crust
  • 2 cups chocolate cookie crumbs (if you can't find crumbs at your store, buy chocolate cookie wafers and make them yourself)
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • Cake Batter
  • 1-1 lb. pkg. frozen dark cherries
  • 1 cup Cabernet sauvingnon
  • 1/2 lb. dark (semi sweet) chocolate
  • 3 lbs. softened (room temperature) cream cheese
  • 2 Tbsp. vanilla extract
  • 2 Tbsp. lemon juice
  • 1 cup granulated sugar
  • 4 each large eggs


  • Crust Directions:
  • Mix chocolate cookie crumbs, sugar and butter and mix well.
  • Place the entire crumb mix into the bottom of a greased 10" snap ring (spring form) pan.
  • Spread crumbs evenly over the bottom of the pan, pressing with the backs of your fingers to pack the crust.
  • Bake in a preheated 350° oven for 15 minutes, rotating once during baking.
  • Remove from oven and allow to cool completely.
  • Cake Directions:
  • Combine the Cabernet and the frozen cherries in a non-reactive bowl (stainless steel, glass or ceramic) and allow them to thaw, covered in the refrigerator, over night.
  • Preheat oven to 250°.
  • Drain the cherries well and place all the liquid in to a saucepan and reduce by 3/4. You want about 1/3 cup of liquid with a syrupy consistency. Allow to cool.
  • Break the chocolate in to small pieces and melt in a double boiler until smooth.
  • Place the cream cheese (it is very important that the cream cheese is at room temperature), vanilla, lemon juice and sugar into a large bowl and mix well until the cream cheese is smooth.
  • Add the eggs and beat until the eggs are incorporated and a creamy consistency is achieved.
  • When the chocolate is melted, add it to the batter and mix well.
  • Add the cooled cherry Cabernet liquid and mix well.
  • Add the cherries and fold into the batter until they are incorporated evenly.
  • Pour the batter into the pan with the crust and smooth the top with a spatula. Tap the cake on a counter top to remove any air bubbles in the cake.
  • Wrap the cake pan in foil and place the cake into a large roasting pan and then into a preheated 250° oven. Pour very hot water into the roasting pan about half way up the cake pan.
  • Bake for approx. two hours. Turn the oven off and open the door for one minute.
  • Close the door and leave the cheesecake in the oven until the oven is cool.
  • Remove from oven and place directly in the refrigerator.
  • Chill for at least four hours (preferrably over night) before serving.
  • When cool, slide a knife around the sides of the pan before you release the spring.

Categories: Cheesecake  Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved