Black Forest Cheesecake Symphony
A delicious twist on a classic dessert that combines rich chocolate and cherry flavors with creamy cheesecake, perfect for any celebration.
Ingredients
Crust
- 1.5 cups crushed chocolate cookies
- 0.5 cups melted butter
Cake
- 4 packages cream cheese, softened 8 oz each
- 1 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cups sour cream
- 1 cups heavy cream
- 2 tablespoons powdered sugar
- 1 cups cherry pie filling
- Chocolate shavings for garnish
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
Mixing the Batter
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold in sour cream until well combined.
Baking
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let it cool in the pan for about 10 minutes.
- Carefully run a knife around the edges and remove the sides of the springform pan.
- Refrigerate the cheesecake for at least 4 hours or overnight.
Topping
- Before serving, whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the cheesecake and top with cherry pie filling and chocolate shavings.
- Slice and enjoy!
Notes
Make sure the cream cheese is softened for smooth mixing. Avoid overmixing once eggs are added to prevent cracks. Using a water bath while baking helps with even cooking. Let cool completely before refrigerating.