Black Forest Cheesecake (Print Version)
# Ingredients:
→ Chocolate Base
01 -
1/4 cup melted unsalted butter
02 -
1 and 1/2 cups of crushed chocolate cookies (use Oreos or chocolate grahams)
→ Cheesecake Mixture
03 -
24 ounces of softened cream cheese
04 -
1/4 cup of unsweetened cocoa powder
05 -
8 ounces of semisweet chocolate, melted and cooled
06 -
3 room temperature large eggs
07 -
1/2 cup of heavy cream
08 -
1 teaspoon of vanilla extract
09 -
1 cup of white sugar
→ Cherry Layer
10 -
One 21-ounce can of cherry pie topping
11 -
Optional: 1 tablespoon of Kirsch or 1 teaspoon almond flavoring
→ Whipped Cream and Extras
12 -
1 cold cup of whipping cream
13 -
1/2 teaspoon vanilla flavoring
14 -
2 tablespoons of powdered sugar
15 -
Optional: Fresh cherries and chocolate shavings for decoration
# Instructions:
01 -
Preheat to 325°F. Combine your cookie crumbs with butter, press it firmly into a greased springform pan (9-inch). Bake it for 10 minutes, then let it cool down fully.
02 -
Beat together cream cheese and sugar till smooth. Blend in the cocoa powder first, then the eggs (one at a time). Gently add chocolate, vanilla, and cream last. Pour over your crust.
03 -
Set the pan in a water bath and bake 60-70 minutes. Edges should be firm with a soft, slightly jiggly center. Turn oven off and leave the cheesecake inside with the door cracked for an hour to cool slowly.
04 -
Chill completely first. Stir Kirsch (if using) into your cherry mix, then spread it overtop. Whisk your cream with sugar and vanilla until it forms peaks, then use it to pipe around the edge.
05 -
Add fresh cherries and a sprinkle of chocolate shavings on top if you want. Store in the fridge until it’s ready to enjoy.
# Notes:
01 -
Letting ingredients come to room temperature and gently mixing can help avoid cracks in your cheesecake.
02 -
You can make this dessert up to 48 hours ahead, or freeze it for two months max if needed.