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Decadent Black Forest Cheesecake Recipe

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★★★★★

4.8 from 135 reviews

Indulge in this rich and creamy Decadent Black Forest Cheesecake, featuring a chocolate cookie crust, luscious chocolate-infused cream cheese filling, and an optional cherry topping reminiscent of the classic Black Forest flavors. Topped with smooth whipped cream and garnished with chocolate shavings and fresh cherries, this dessert is perfect for special occasions or any time you crave a luxurious treat.

Ingredients

Scale

Crust

  • 1 1/2 cups (150 g) chocolate cookie crumbs
  • 1/4 cup (60 g) unsalted butter, melted

Filling

  • 24 ounces (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (25 g) cocoa powder
  • 3 large eggs
  • 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) heavy cream

Cherry Topping (Optional)

  • 1 can (21 oz/600 g) cherry pie filling
  • 1 tablespoon Kirsch or 1 teaspoon almond extract

Whipped Cream Topping

  • 1 cup (240 ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Garnish (Optional)

  • Chocolate shavings or curls
  • Fresh cherries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan to ensure easy removal after baking.
  2. Make the Crust: In a bowl, combine the chocolate cookie crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes to set, then remove and allow it to cool completely.
  3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the cocoa powder and mix thoroughly. Incorporate the eggs one at a time, mixing well after each addition. Stir in the melted semisweet chocolate, vanilla extract, and heavy cream until fully blended.
  4. Assemble and Bake: Pour the chocolate cheesecake batter over the cooled crust, smoothing the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
  5. Bake the Cheesecake: Bake in the preheated oven for 60 to 70 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken.
  6. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour; this helps prevent cracking.
  7. Chill: Remove the cheesecake from the water bath and allow it to cool to room temperature on a wire rack. Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
  8. Add Cherry Topping (Optional): Before serving, spoon the cherry pie filling over the cheesecake. If desired, stir Kirsch or almond extract into the cherries for enhanced flavor.
  9. Make Whipped Cream: In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the cherry topping or directly on the cheesecake.
  10. Garnish and Serve: Decorate the cheesecake with chocolate shavings or curls and fresh cherries for a stunning presentation. Slice and serve chilled.

Notes

  • To avoid cracks, ensure the cream cheese is fully softened before mixing and bake the cheesecake in a water bath.
  • If you don’t have a roasting pan, use a baking sheet with raised sides or a larger ovenproof dish to hold the water bath.
  • Kirsch is a traditional cherry brandy used in Black Forest desserts; almond extract is a great non-alcoholic alternative.
  • The cheesecake needs ample chilling time to set properly and achieve the best texture.
  • Leftovers can be stored covered in the fridge for up to 3 days.

Keywords: Black Forest cheesecake, chocolate cheesecake, cherry cheesecake, chocolate dessert, creamy dessert, classic Black Forest, cheesecake recipe

Find it online: https://mixitwitjoe.com/decadent-black-forest-cheesecake-recipe/