Black Forest Cheesecake (Print Version)
# Ingredients:
→ Crust ingredients
01 -
1/4 cup melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies (like Oreos or chocolate grahams)
→ Chocolate filling
03 -
3 eggs, large
04 -
1/4 cup unsweetened cocoa powder
05 -
1 teaspoon vanilla
06 -
24 ounces softened cream cheese
07 -
8 ounces melted semisweet chocolate, cooled slightly
08 -
1 cup sugar
09 -
1/2 cup heavy cream
→ Cherry layer
10 -
1 tablespoon Kirsch or 1 teaspoon almond flavoring (optional)
11 -
1 can (21 oz) cherry pie filling
→ Whipped topping
12 -
2 tablespoons powdered sugar
13 -
1/2 teaspoon vanilla flavor
14 -
1 cup very cold heavy cream
→ Optional extras
15 -
Fresh cherries
16 -
Chocolate curls or shavings
# Instructions:
01 -
Heat oven to 325°F. Mix cookie crumbs with melted butter, then press firmly into a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
02 -
In a mixing bowl, beat cream cheese and sugar until smooth. Add the cocoa next, followed by the eggs (one by one), melted chocolate, vanilla, and cream. When evenly mixed, pour it over the crust.
03 -
Place the springform pan into a water bath. Cook in the oven for 60-70 minutes, making sure the edges are firm but the middle jiggles just a bit. Let it cool in the turned-off oven with the door cracked open, then refrigerate.
04 -
Combine the cherry pie filling with Kirsch (if desired) and spread it on top of the chilled cheesecake. Whip the cold cream with powdered sugar and vanilla until it forms soft peaks. Pipe or spread the cream around the edges, then sprinkle with chocolate curls and place cherries on top.
# Notes:
01 -
Before starting, let all ingredients sit at room temperature.
02 -
To prevent water from leaking into the pan, wrap its outer edges with foil.
03 -
Avoid over-mixing the batter so it stays smooth and doesn't crack.