Black Forest Cheesecake (Print Version)
# Ingredients:
→ For the chocolate layer
01 -
1/4 cup melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies (like Oreos or graham crackers)
→ For the creamy chocolate filling
03 -
24 ounces softened cream cheese
04 -
1/4 cup unsweetened cocoa powder
05 -
1 cup white sugar
06 -
8 ounces melted semisweet chocolate (let it cool slightly)
07 -
3 eggs, large
08 -
1/2 cup thick heavy cream
09 -
1 teaspoon vanilla flavoring
→ For topping with cherries
10 -
1 can (21 oz) cherry pie topping
11 -
Optional: 1 tablespoon Kirsch (cherry brandy) or 1 teaspoon almond flavor
→ For the fluffy whipped topping
12 -
1 cup cold heavy cream
13 -
1/2 teaspoon vanilla flavoring
14 -
2 tablespoons powdered sugar
→ Optional decoration
15 -
Fresh cherries
16 -
Chocolate curls or flakes
# Instructions:
01 -
Set your oven to 325°F. Combine the crushed cookies with melted butter, then press the mix into a 9-inch springform pan. Bake it for about 10 minutes.
02 -
Beat the cream cheese with sugar till smooth. Mix in cocoa, eggs (one at a time), melted chocolate, vanilla, and heavy cream. Pour the mix over your baked crust.
03 -
Set the springform pan in a water bath and bake for around 60-70 minutes, just until the edges firm up but the center jiggles. Let it cool in the oven with the door cracked open, then chill in the fridge.
04 -
If using liqueur, stir it into the cherry pie filling and spread it over the cold cheesecake. Whip heavy cream with powdered sugar and vanilla, then pipe it around the edges. Add cherries and chocolate for a final touch.
# Notes:
01 -
Let ingredients reach room temperature before using them.
02 -
Wrap the outside of the springform pan with foil to avoid leaks.
03 -
Don't mix the batter too much to keep cracks from forming.