Black Bottom Cheesecake Recipe

Black Bottom Cheesecake seamlessly blends a rich chocolate crust, a luscious ganache, and velvety cheesecake into one spectacular dessert.

It’s a showstopper ideal for gatherings, holidays, or just satisfying an elevated sweet tooth. This guide covers every step in detail, highlighting crucial techniques for texture and flavor, offering alternatives for dietary needs, and expanding on flavor combinations.

Whether you’re new to cheesecakes or a seasoned baker, you’ll find practical tips and creative variations for a foolproof, crowd-pleasing result.

Ingredients Checklist

For the most impressive Black Bottom Cheesecake, start by gathering these ingredients. This list covers traditional components, helpful substitutions, and precise quantities for reliable success.

For the Chocolate Crust

• 6 oz (170g) chocolate wafer cookies or chocolate graham crackers, finely ground

• 2½ tbsp (35g) unsalted butter, melted

• 2 tbsp granulated sugar

• Pinch of salt (enhances chocolate flavor)

For the Ganache Layer

• 8 oz (225g) good-quality semisweet or bittersweet chocolate, chopped

• ¾ cup (180ml) heavy cream

• 1 tbsp unsalted butter (for extra gloss and softness)

For the Cherry Swirl

• 1½ cups (225g) pitted cherries (fresh, thawed frozen, or jarred, drained)

• ¼ cup (50g) granulated sugar

• 1½ tbsp fresh lemon juice

• 2 tsp cornstarch mixed with 2 tbsp water (for thickening)

• 2 tbsp kirsch (cherry brandy, optional but traditional)

For the Cheesecake Filling

• 32 oz (900g) cream cheese, softened to room temperature

• 1⅔ cups (330g) granulated sugar

• ¼ tsp kosher salt

• 1 tsp vanilla bean paste or extract

• 1 cup (240ml) sour cream, at room temperature (for tang and creaminess)

• 4 large eggs, at room temperature

Optional Garnish

• Additional cherry puree, fresh cherries, or chocolate curls/shavings

Required Equipment

• 9-inch (23cm) springform pan

• Stand or hand mixer

• Mixing bowls

• Rubber spatula

• Saucepan

• Fine mesh sieve

• Roasting pan for water bath

• Aluminum foil (to prevent leaks)

• Sharp knife for slicing

Step-by-Step Instructions

Organizing your baking process and following each step ensures a flawless and impressive cheesecake every time.

1. Prepare the Pan and Crust
Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with a double layer of foil to prevent water bath leaks.

Combine ground cookies, melted butter, sugar, and salt. Mix until evenly moistened. Firmly press the mixture into the pan bottom using the base of a glass. Bake crust for 10 minutes. Remove from oven and cool completely. Lower oven to 325°F (160°C).

2. Make the Ganache Layer
In a saucepan, heat heavy cream until it just begins to simmer. Remove from heat, add chopped chocolate, and let sit for 2–3 minutes. Add butter, then stir until glossy and smooth. Pour the ganache over the cooled crust. Tilt the pan to coat evenly. Refrigerate 20–30 minutes until set.

3. Prepare Cherry Swirl
Combine cherries, sugar, and lemon juice in a saucepan. Simmer gently, mashing some cherries for a jammy texture. Mix cornstarch with water, then add to cherry mixture and stir until thickened and glossy (1–2 minutes). Remove from heat, stir in kirsch if using. Press through a fine sieve for a smooth puree, or leave chunky for texture. Cool to room temperature.

4. Make Cheesecake Filling
In a stand mixer with paddle attachment, beat cream cheese on medium speed until completely smooth, scraping bowl as needed. Add sugar, salt, and vanilla; beat until creamy, about 1 minute. Mix in sour cream until fully blended.

Add eggs one at a time, mixing just until incorporated (do not overbeat to avoid cracks). The batter should be silky and lump-free.

5. Assemble and Swirl
Pour cheesecake batter gently over the ganache layer, smoothing the top. Drop spoonfuls of cooled cherry mixture over the batter. Use a toothpick or knife to swirl into decorative patterns.

6. Bake in a Water Bath
Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
Bake at 325°F (160°C) for 60–75 minutes, or until edges are set and the center jiggles slightly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar for gentle cooling.

7. Chill and Unmold
Carefully remove the pan from the water bath. Let cool completely at room temperature, then refrigerate (uncovered) for at least 6 hours, preferably overnight.
Run a thin knife around the edge before unclasping the springform. Transfer to a serving plate.

8. Garnish and Serve
Top with extra cherry puree, fresh cherries, or chocolate curls if desired. For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.

Tips for Perfect Results

Applying expert tips is crucial for both taste and appearance. Here are the secrets to bakery-level success:

• Always use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling.

• Don’t skip the water bath; it keeps the cheesecake moist and minimizes cracking.

• Bake gently and avoid overmixing eggs to maintain a creamy, not dense, texture.

• Let the cheesecake cool gradually—quick changes in temperature cause cracks.

• The ganache layer should be fully set before pouring the filling to keep layers defined.

• For a gluten-free crust, use gluten-free cookies or nut-based alternatives.

• If using frozen cherries, thaw and drain thoroughly to prevent excess moisture.

• Make ahead—Black Bottom Cheesecake is best after a night in the fridge, as flavors meld and texture sets.

Serving Suggestions

Presentation and pairing elevate this dessert. Here’s how to serve Black Bottom Cheesecake for maximum impact:

• Top each slice with a spoonful of cherry compote or a single fresh cherry for visual appeal.

• Drizzle with warm chocolate sauce for extra indulgence.

• Serve with lightly sweetened whipped cream and chocolate curls on the side.

• Pair with strong black coffee, espresso, or a glass of ruby port.

• For a party, slice into squares for bite-sized cheesecake bars.

• Swap cherry for raspberry or blueberry puree to vary the flavor and color for seasonal celebrations.

Final Thoughts

Mastering Black Bottom Cheesecake unlocks a dessert that’s as impressive as it is delicious. Each slice offers the harmony of crisp chocolate crust, silky ganache, creamy cheesecake, and bright fruit. With detailed steps, troubleshooting, and flavor options, this guide ensures confident results whether baking for a crowd or treating yourself. Black Bottom Cheesecake isn’t just a treat—it’s a celebration of contrasts, textures, and flavors. Enjoy the process, experiment with toppings, and take pride in sharing this stunning dessert at your next gathering.