Black Forest Cheesecake

Short Description
Black Forest Cheesecake is a luxurious dessert that marries the richness of chocolate cheesecake with the tartness of cherry topping, all nestled on a chocolate cookie crust and adorned with a smooth chocolate ganache. This indulgent treat is perfect for special occasions or whenever you desire a decadent sweet.

Why You’ll Love This Recipe
Decadent Flavor Combination: The harmonious blend of creamy chocolate cheesecake, tangy cherries, and luscious ganache offers a symphony of flavors.

Elegant Presentation: With its glossy ganache and vibrant cherry topping, this cheesecake is as visually appealing as it is delicious.

Perfect for Celebrations: Ideal for holidays, birthdays, or any event where you want to impress your guests with a show-stopping dessert.

Make-Ahead Convenience: This cheesecake can be prepared in advance, allowing you to focus on other aspects of your event.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1½ cups chocolate cookie crumbs (such as Oreos)

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar
alicerecipes.com

3 large eggs, at room temperature

1 cup sour cream, at room temperature

2 tablespoons all-purpose flour
Instagram
+1
Very Best Baking
+1

1 teaspoon vanilla extract

½ cup semi-sweet chocolate chips, melted

For the Cherry Topping:

1 (21 oz) can cherry pie filling

1 cup fresh cherries (optional, for added texture)

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Directions
Prepare the Crust:

Preheat your oven to 325°F (163°C).

In a medium bowl, combine the chocolate cookie crumbs and granulated sugar.

Stir in the melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and continue to beat until well combined.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, all-purpose flour, and vanilla extract until the batter is smooth.

Fold in the melted semi-sweet chocolate chips until fully incorporated.

Assemble and Bake:

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Place the pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Place the semi-sweet chocolate chips in a heatproof bowl.

Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.

Stir until the mixture is smooth and glossy.

Allow the ganache to cool slightly before using.

Add Toppings:

Once the cheesecake has chilled, spread the cherry pie filling evenly over the top.

Drizzle the cooled chocolate ganache over the cherry topping.

Garnish with fresh cherries if desired.

Refrigerate the cheesecake for an additional 30 minutes to set the ganache before serving.

Servings and Timing
Servings: 12

Preparation Time: 30 minutes

Cooking Time: 55-60 minutes

Cooling and Chilling Time: 5-6 hours

Total Time: Approximately 7 hours

Variations
Kirsch-Infused Cherry Topping: Add a tablespoon of Kirsch (cherry liqueur) to the cherry pie filling for an authentic Black Forest flavor.

No-Bake Version: Use a no-bake cheesecake filling and refrigerate until set, omitting the baking steps.

Mini Cheesecakes: Prepare the cheesecake in a muffin tin with liners for individual servings.

Gluten-Free Option: Use gluten-free chocolate cookies for the crust to accommodate dietary restrictions.

Storage/Reheating
Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.

Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: Not recommended, as reheating can alter the texture of the cheesecake.

FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute the chocolate cookie crumbs with graham cracker crumbs or any other cookie of your choice.

How do I prevent cracks in my cheesecake?
To minimize cracking, avoid overmixing the batter, bake the cheesecake in a water bath, and allow it to cool gradually in the oven with the door slightly ajar.

Can I make this cheesecake ahead of time?
Absolutely. This cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.

Is it necessary to use a springform pan?
A springform pan is recommended for easy removal of the cheesecake, but you can use a regular cake pan lined with parchment paper as an alternative.

Can I use homemade cherry pie filling?
Yes, homemade cherry pie filling can be used in place of the canned version for a fresher taste.

What type of chocolate is best for the ganache?
Semi-sweet chocolate chips are recommended, but you can use dark or milk chocolate based on your preference.

[tasty-recipe id=”18123″]