Black Forest Cheesecake Symphony (Print Version)
Chocolate cookie base, silky filling, and cherry-kissed topping create an irresistibly elegant dessert.
# Ingredients:
→ Chocolate Cookie Crust
01 -
2 cups chocolate cookie crumbs (such as Oreo cookies without filling or chocolate graham crackers)
02 -
6 tablespoons unsalted butter, melted
03 -
Pinch of salt
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
3 large eggs
07 -
1/2 cup heavy cream
08 -
3 ounces dark chocolate (70%), melted and cooled
09 -
2 tablespoons unsweetened cocoa powder
10 -
1 teaspoon vanilla extract
→ Cherry Topping
11 -
2 cups pitted black cherries, fresh, canned, or frozen
12 -
3 tablespoons granulated sugar
13 -
1 tablespoon cornstarch
14 -
1 tablespoon lemon juice
15 -
2 tablespoons kirsch (optional)
→ Whipped Cream
16 -
3/4 cup heavy cream, cold
17 -
2 tablespoons powdered sugar
18 -
1 teaspoon vanilla extract
→ Garnish
19 -
Dark chocolate shavings or curls
20 -
Whole cherries with stems
# Steps:
01 -
Preheat oven to 325°F (163°C). Combine chocolate cookie crumbs, melted butter, and a pinch of salt in a bowl. Press mixture firmly into the base of a 9-inch springform pan lined with parchment paper. Bake for 8 to 10 minutes. Let cool while preparing the filling. For a no-bake alternative, chill in the refrigerator for 30 minutes instead of baking.
02 -
In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and continue to mix until fully incorporated. Beat in eggs one at a time. Blend in vanilla extract, unsweetened cocoa powder, and melted chocolate just until combined. Gently stir in the heavy cream until the batter is smooth. Pour over the cooled crust.
03 -
Place the springform pan into a larger roasting pan. Fill the outer pan halfway with hot water to create a water bath. Bake for 50 to 55 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and leave cheesecake inside for 1 hour. Remove from oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
04 -
In a saucepan, combine black cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and glossy. Stir in kirsch, if using. Allow to cool completely before spreading on chilled cheesecake.
05 -
Using a cold mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pipe or spread whipped cream over the chilled cheesecake. Spoon cherry topping evenly over the surface, then garnish with dark chocolate shavings and whole cherries with stems just before serving.
# Notes:
01 -
Ensure all filling ingredients are at room temperature for a smooth, lump-free mixture.
02 -
A water bath minimizes cracking and promotes even baking for the cheesecake.