Luxurious Black Forest Cheesecake (Printable Version)
Dive into creamy Black Forest Cheesecake packed with chocolate, cherries, and fluffy cream.
# What You'll Need:
→ Crust
01 -
1 ½ cups smashed Oreos (roughly 24 cookies)
02 -
4 tablespoons salted butter, melted down
03 -
1 tablespoon white sugar
→ Filling
04 -
10 ounces dark chocolate, broken into pieces
05 -
¾ cup milk
06 -
3 (8-ounce) packs cream cheese, room temperature
07 -
1 ¼ cups white sugar
08 -
¼ cup unsweetened cocoa
09 -
2 teaspoons natural vanilla extract
10 -
4 large eggs
→ Topping
11 -
1 (21-ounce) can cherry filling
12 -
1 cup whipping cream
13 -
3 tablespoons confectioners sugar
14 -
1 teaspoon natural vanilla extract
15 -
Chocolate shavings for garnish
# Step-by-Step Guide:
01 -
Heat your oven to 350°F. Combine the crushed cookies, melted butter, and sugar in a big bowl. Push this mix firmly into a 9-inch springform pan bottom. Pop it in the oven for 5 minutes till it firms up. Let it cool down afterward.
02 -
Put your chocolate pieces and milk in a bowl safe for the microwave. Warm it up in short 20-30 second bursts, giving it a stir each time, until it's all smooth. Set it aside for now.
03 -
In a big bowl, whip the softened cream cheese with sugar, cocoa, and vanilla until it's smooth and creamy. Don't forget to scrape down the sides. Add the eggs one by one on low speed. Don't mix too much. Fold in your melted chocolate till everything's well combined. Pour this over your cooled base and smooth it out.
04 -
Stick it in your hot oven for 50-60 minutes. You'll know it's done when the edges are set but the middle still wobbles a bit. Turn the oven off, open the door a crack, and let it sit for 10 minutes. Take a knife and gently go around the edge to loosen it. Let it sit out for another hour, then put it in the fridge for at least 6 hours or overnight.
05 -
Take off the springform ring. Spoon the cherry filling on top, making a small mound in the middle. Whip up your cream with the confectioners sugar and vanilla until it forms soft peaks. Put this in a piping bag with a fancy tip and make swirls around the edge. If you want, warm a chocolate bar slightly and use a veggie peeler to make curls for the top before serving.
# Additional Notes:
01 -
Keep leftover cheesecake in the fridge in a sealed container for up to three days. You can also wrap slices tightly and freeze them for up to three months. Just thaw them in the fridge overnight before eating.