Black Forest Treat (Print Version)
# Ingredients:
→ Crust ingredients
01 -
1/4 cup unsalted butter, melted
02 -
1 1/2 cups crushed chocolate cookies (like Oreos or graham crackers)
→ Chocolate cheesecake filling
03 -
8 ounces semisweet chocolate, melted and cooled a bit
04 -
1 cup sugar
05 -
24 ounces softened cream cheese
06 -
1 teaspoon vanilla extract
07 -
1/4 cup cocoa powder
08 -
1/2 cup heavy whipping cream
09 -
3 large eggs
→ Cherry layer
10 -
1 tablespoon cherry liqueur (like Kirsch) or 1 teaspoon almond flavoring (optional)
11 -
21-ounce can of cherry pie filling
→ Whipped cream layer
12 -
2 tablespoons powdered sugar
13 -
1 cup cold heavy cream
14 -
1/2 teaspoon vanilla extract
→ Optional extras
15 -
Fresh cherries
16 -
Shaved or curled chocolate
# Instructions:
01 -
Turn the oven on to 325°F. Combine melted butter with cookie crumbs until well mixed, pressing everything firmly into the bottom of a 9-inch pan with a removable base. Let it bake for 10 minutes, then pull it out to cool down.
02 -
Using a mixer, whip the cream cheese and sugar together until smooth. Add cocoa powder, beat one egg at a time, then mix in melted chocolate, vanilla, and cream. Pour this over the cooled crust in the pan.
03 -
Place the pan into a bigger roasting dish filled with hot water. Bake for around 60–70 minutes until the edges look set, but the middle jiggles a bit. Let it cool slowly in the oven with the door slightly open. Then, transfer to the fridge to chill completely.
04 -
If using liqueur, mix it into the cherry filling. Once the cheesecake is totally cold, pour the cherries on top. Beat the cream with sugar and vanilla until fluffy, then pipe or dollop onto the edges. Add fresh cherries or chocolate shavings for decoration, if you'd like.
# Notes:
01 -
Let all your ingredients come to room temperature first.
02 -
Wrap foil around the pan to avoid water from seeping in.
03 -
Don't overmix the batter—keeps the surface from cracking.