Black Forest Cheesecake Symphony (Print Version)
Chocolate crust, cherry topping, and rich filling unite for a showstopping Black Forest-inspired delight.
# 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 slightly
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. In a bowl, combine chocolate cookie crumbs, melted unsalted butter, and a pinch of salt until fully moistened. Press the mixture evenly and firmly into the base of a 9-inch springform pan lined with parchment paper. Bake for 8 to 10 minutes, then set aside to cool while preparing the cheesecake filling.
02 -
In a large bowl, beat softened cream cheese until completely smooth and creamy. Add granulated sugar and mix until incorporated. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla extract, unsweetened cocoa powder, and melted dark chocolate until just combined. Pour in heavy cream and gently stir to form a velvety, lump-free batter. Spread over the cooled crust.
03 -
Place the springform pan inside a larger roasting pan and fill the roasting pan halfway with hot water to create a water bath. Bake at 325°F for 50 to 55 minutes, or until the center is just set with a slight jiggle. Turn off oven, crack the door open, and let the cheesecake rest inside for 1 hour before removing.
04 -
Let the cheesecake cool to room temperature, then refrigerate uncovered for at least 4 hours or overnight for optimal texture.
05 -
In a saucepan, combine black cherries, granulated sugar, and lemon juice. Simmer over medium heat for 5 to 7 minutes until cherries have softened and juices release. Mix cornstarch with 1 tablespoon of cold water and stir into the cherries. Cook until thickened, around 2 additional minutes. Optionally add kirsch for enhanced flavor. Allow compote to cool completely.
06 -
In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla extract using a hand mixer until stiff peaks form. Transfer to a piping bag or set aside for spooning.
07 -
Unmold the chilled cheesecake. Pipe or spoon whipped cream around the edge. Spoon cherry compote into the center, sprinkle with dark chocolate shavings or curls, and top with whole cherries with stems.
# Notes:
01 -
Achieve a creamy, crack-free texture by ensuring all filling ingredients are at room temperature prior to mixing and avoiding overbeating the batter.
02 -
For a no-bake crust, refrigerate the prepared crust for 30 minutes instead of baking.
03 -
Add edible gold leaf or glitter for a festive presentation.