Black Forest Cheesecake (Print Version)
# Ingredients:
→ Crust base
01 -
1/4 cup melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies (like chocolate graham crackers or Oreos)
→ Chocolate filling
03 -
8 ounces of melted, cooled semisweet chocolate
04 -
1 teaspoon pure vanilla
05 -
1/2 cup heavy cream
06 -
3 large eggs
07 -
24 ounces softened cream cheese
08 -
1/4 cup cocoa powder
09 -
1 cup white sugar
→ Cherry topping
10 -
21-ounce can of cherry pie filling
11 -
1 teaspoon almond extract or 1 tablespoon cherry liqueur, optional
→ Cream topping
12 -
2 tablespoons powdered sugar
13 -
1 cup cold heavy cream
14 -
1/2 teaspoon vanilla
→ Optional extras
15 -
Fresh cherries
16 -
Chocolate curls or shavings
# Instructions:
01 -
Heat your oven to 325°F, then combine the cookie crumbs and melted butter. Press the mixture into a 9-inch springform pan and bake for 10 minutes.
02 -
Blend cream cheese and sugar till smooth. Next, mix in cocoa powder, followed by one egg at a time. Stir in melted chocolate, pour in vanilla, and finish with heavy cream. Pour this creamy mix onto the baked crust.
03 -
Put the pan into a water bath. Bake for about 60-70 minutes, until only the center wiggles a little. Cool with the door slightly open, then chill in the fridge.
04 -
Combine cherry pie filling with liqueur or almond extract if you like. Spread this over the cooled cheesecake. Whip heavy cream with sugar and vanilla, then pipe it on the top or sides. Add cherries and chocolate if desired.
# Notes:
01 -
Start with ingredients at room temperature for a smoother mix.
02 -
Wrap the springform pan fully in foil to keep water out.
03 -
Mix the batter gently to avoid cracking on top.