Baked Chocolate Cheesecake with Blackberry Compote – Easy Recipes Delight
This baked chocolate cheesecake is the ultimate treat for any chocolate lover. Rich, creamy, and finished with a fruity blackberry compote – the perfect dessert!
Servings: 12 slices
Ingredients
- 200g dark chocolate (70%), chopped
- 24 oz (680g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) sour cream
- 1/4 cup (25g) unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Blackberry Compote:
- 2 cups fresh or frozen blackberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 300°F (150°C). Line a springform pan with parchment and wrap the bottom with foil.
- Melt the chocolate in a heatproof bowl over simmering water. Set aside to cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, cocoa powder, and vanilla. Mix well.
- Add eggs, one at a time, mixing until just combined. Stir in melted chocolate and a pinch of salt.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, leave the door slightly ajar, and cool the cheesecake for 1 hour inside.
- Chill in the fridge for at least 4 hours or overnight.
- For the compote: In a saucepan, heat blackberries, sugar, and lemon juice over medium heat until berries release juice.
- Stir in cornstarch slurry and cook until thickened. Let cool before serving with cheesecake.