Description
This Black Forest Cheesecake Symphony combines the rich flavors of a creamy chocolate cheesecake with layers of sweet cherries and a decadent chocolate ganache. It’s a show-stopping dessert perfect for special occasions and guaranteed to impress every chocolate and cherry lover!
Ingredients
Units
Scale
For the crust:
- 2 cups (200 g) chocolate cookie crumbs (like Oreos, with filling removed)
- 1/4 cup (60 g) unsalted butter, melted
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 8 oz (225 g) semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the cherry topping:
- 1 1/2 cups (350 g) cherry pie filling or fresh pitted cherries cooked with sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (if using fresh cherries)
For the ganache:
- 6 oz (170 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
For garnish (optional):
- Whipped cream
- Fresh cherries or chocolate shavings
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, melted chocolate, and vanilla extract until fully incorporated.
- Bake the cheesecake:
- Pour the filling over the crust. Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath (this prevents cracking).
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Prepare the cherry topping:
- If using fresh cherries, cook them in a small saucepan with 1/4 cup sugar over medium heat until softened. Stir in the cornstarch slurry and cook until thickened. Let cool completely.
- Make the ganache:
- Heat the heavy cream in a small saucepan until it begins to simmer (do not boil). Remove from heat and pour over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy.
- Assemble the cheesecake:
- Spread the cooled cherry topping over the cheesecake. Pour the ganache over the cherries, spreading evenly with a spatula.
- Chill and garnish:
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with whipped cream, fresh cherries, or chocolate shavings.
Notes
- Make ahead: This cheesecake can be made 1–2 days in advance for convenience.
- Cherry alternatives: Use raspberry or strawberry topping for a different flavor profile.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.