Description
This Black Forest Cheesecake is a decadent fusion of rich chocolate cheesecake, tart cherry topping, and velvety whipped cream. With a crunchy chocolate cookie crust and a smooth, creamy filling, this dessert is an elegant twist on the classic Black Forest Cake. Perfect for special occasions or indulgent cravings, this cheesecake will impress with every bite.
Ingredients
- Chocolate sandwich cookies (such as Oreos), finely crushed
- Unsalted butter, melted
- Bittersweet chocolate, chopped
- Milk
- Cream cheese, softened
- Granulated sugar
- Cocoa powder
- Vanilla extract
- Eggs
- Cherry pie filling
- Heavy cream
- Powdered sugar
- Chocolate curls, for garnish
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the crushed chocolate sandwich cookies with melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 5 minutes to set it, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
- In a heatproof bowl, combine the chopped bittersweet chocolate and milk. Melt together over a pot of simmering water (double boiler method) or in the microwave in short intervals, stirring until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add granulated sugar, cocoa powder, and vanilla extract to the cream cheese, mixing until well combined.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually mix in the melted chocolate mixture until the batter is uniform and smooth.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust in the springform pan, spreading it evenly.
- Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the setup to the preheated oven and bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, remove the cheesecake from the water bath and allow it to cool to room temperature.
- After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
- Add Toppings:
- Once the cheesecake is thoroughly chilled, spread the cherry pie filling evenly over the top.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Pipe or dollop the whipped cream around the edges of the cheesecake for decoration.
- Garnish with chocolate curls for an elegant finish.
Notes
- Use high-quality bittersweet chocolate for the best flavor.
- Don’t overmix the batter to prevent cracking.
- Let the cheesecake cool gradually in the oven to avoid sudden temperature changes.
- Refrigerate for at least 4 hours (overnight for best results).
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-Inspired