Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs (about 20 cookies)
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
For the Cherry Topping:
2 cups frozen or fresh pitted cherries
1/4 cup granulated sugar
1 tbsp cornstarch
1/4 cup water
1 tbsp lemon juice
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For Garnish:
Whipped cream
Chocolate shavings
Fresh cherries
Instructions:
1️⃣ Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2️⃣ Make the Crust: In a bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
3️⃣ Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until creamy and well combined. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and flour until smooth and creamy. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
4️⃣ Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight to set.
5️⃣ Make the Cherry Topping: In a saucepan, combine cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften (about 8-10 minutes). Remove from heat and let it cool completely.
6️⃣ Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for 2-3 minutes. Stir until smooth and glossy. Let the ganache cool slightly.
7️⃣ Assemble the Black Forest Cheesecake: Spread the cooled cherry topping evenly over the chilled cheesecake. Pour the slightly cooled chocolate ganache over the cherry topping, allowing it to drip down the sides of the cheesecake. Refrigerate the cheesecake for another 30 minutes to set the ganache.
8️⃣ Finish with Garnish: Before serving, garnish with whipped cream, chocolate shavings, and fresh cherries.
Serve: Slice and serve the decadent Black Forest Cheesecake Symphony chilled. Enjoy the harmonious blend of rich chocolate, creamy cheesecake, and sweet-tart cherries in every luxurious bite!
Yield: This recipe makes one 9-inch Black Forest Cheesecake, serving about 10-12 people. Perfect for special occasions or whenever you crave a delightful dessert!
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