Black Forest Cheesecake (Print Version)
# Ingredients:
→ Crust base
01 -
1/4 cup melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies (like Oreos or chocolate grahams)
→ Chocolate filling
03 -
3 large eggs
04 -
24 ounces softened cream cheese
05 -
8 ounces melted semisweet chocolate, cooled slightly
06 -
1 teaspoon vanilla extract
07 -
1 cup white sugar
08 -
1/4 cup unsweetened cocoa
09 -
1/2 cup heavy whipping cream
→ Cherry layer
10 -
21-ounce can of cherry pie filling
11 -
1 tablespoon cherry liqueur (Kirsch) or 1 teaspoon almond extract (optional)
→ Whipped topping
12 -
1 cup cold heavy whipping cream
13 -
2 tablespoons powdered sugar
14 -
1/2 teaspoon vanilla extract
→ Extra decorating ideas
15 -
Fresh cherries
16 -
Chocolate curls or shavings
# Instructions:
01 -
Heat your oven to 325°F. Combine crushed cookies with melted butter and press evenly into a 9-inch springform pan. Bake for 10 minutes and set aside.
02 -
Blend cream cheese and sugar until smooth. Stir in cocoa, then add eggs one at a time, followed by melted chocolate, vanilla, and cream. Spread evenly over the crust.
03 -
Set the pan in a water bath and bake for 60-70 minutes. It should have firm edges but still a bit jiggly in the center. Let it cool in the oven with the door propped open. Chill before adding toppings.
04 -
Stir cherry filling with the liqueur if using. Spread over the chilled cheesecake. Whip the cream with sugar and vanilla and pipe around the edges. Finish with chocolate decorations and cherries.
# Notes:
01 -
Let ingredients sit out to reach room temperature before starting.
02 -
Use foil to wrap the springform pan tightly, keeping water out during the water bath.
03 -
Mix gently to avoid too much air, which can lead to cracking.