Decadent Black Forest Cheesecake 🍒🍫🍰
Ingredients:
For the Crust:
2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers, crushed)
¼ cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
½ cup unsweetened cocoa powder
3 large eggs
½ cup sour cream
½ teaspoon salt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (melted and slightly cooled)
For the Cherry Topping:
2 cups fresh or canned cherries, pitted (or cherry pie filling)
½ cup granulated sugar
1 tablespoon cornstarch
¼ cup water
1 teaspoon lemon juice
½ teaspoon vanilla extract
For the Chocolate Ganache:
½ cup heavy cream
4 oz semisweet or dark chocolate (chopped)
For Garnish:
Whipped cream
Chocolate shavings
Fresh cherries
Instructions:
1. Prepare the Crust:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix chocolate cookie crumbs with melted butter until well combined.
Press the mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then set aside to cool.
2. Make the Chocolate Cheesecake Filling:
In a large bowl, beat cream cheese, sugar, and cocoa powder until smooth.
Add eggs one at a time, mixing just until combined (don’t overmix).
Mix in sour cream, salt, and vanilla extract until smooth.
Gently fold in melted chocolate until fully incorporated.
Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake:
Wrap the bottom of the pan with foil and place it in a larger baking dish. Fill the dish with about 1 inch of hot water (this helps prevent cracks).
Bake for 55-65 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
Remove from the oven, cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best).
4. Make the Cherry Topping:
In a saucepan over medium heat, combine cherries, sugar, cornstarch, water, and lemon juice.
Stir continuously until the mixture thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let cool completely.
5. Make the Chocolate Ganache:
Heat heavy cream in a small saucepan until steaming (don’t let it boil).
Pour over the chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy. Let cool slightly before using.
6. Assemble the Cheesecake:
Spread the cherry topping over the chilled cheesecake.
Drizzle chocolate ganache over the top.
Garnish with whipped cream, chocolate shavings, and fresh cherries.
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