Dear my favorite bloggers ever,
It’s finals week… aka death.
I’m stressin’ and frettin’… bear with me, I’ll be done after this week.
Until then, enjoy some cheesecake. 🙂
Chocolate Cherry Cheesecake
*Make sure all of your ingredients are at room temperature. If they aren’t, the batter will be lumpy.
¼ cup cherry topping (I used storebought… :/)
¼ cup chocolate mixture (recipe follows)
- 5 to 6 hours. Chill in refrigerator until serving.
Chocolate mixture: 1/8 cup melted chocolate, 1/8th cup chocolate syrup
TIP: If you don’t want your cheesecake to crack (like mine did), you can wrap your springform pan in foil
and set it in a water bath. That’ll create steam to keep the cheesecake moist, therefore no cracks.