Description
Indulgent Black Forest Cheesecake Symphony weaves German chocolate magic into a creamy, rich dessert that dances between classic and contemporary. Rich chocolate layers and luscious cherry notes promise a sensational experience you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
Crust:
- 24 Oreo cookies, finely crushed
- 1/4 cup (60 milliliters) unsalted butter, melted
Filling:
- 3 (8-ounce / 226 grams) packages cream cheese, room temperature
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) cherry pie filling
Topping and Decoration:
- 2/3 cup (160 milliliters) heavy cream
- 6 ounces (170 grams) semi-sweet chocolate, chopped
- 1/3 cup (30 grams) unsweetened cocoa powder
- 3/4 cup (180 milliliters) sour cream
- 1 teaspoon pure vanilla extract
- Fresh raspberries
- Chocolate shavings
Instructions
- Crush Oreo cookies into fine crumbs and blend with melted butter, creating a dark, rich foundation for the cheesecake. Press mixture firmly into the bottom of a 9-inch springform pan, ensuring an even, compact base.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency. Gradually incorporate sour cream, cocoa powder, and vanilla extract, blending thoroughly.
- Add eggs one at a time, gently folding into the mixture to maintain a smooth texture. Carefully fold in cherry pie filling, creating delicate swirls of deep red throughout the batter.
- Transfer the velvety cheesecake mixture into the prepared crust, smoothing the top with a spatula to create an elegant, level surface.
- Place in a preheated 350F (175C) oven and bake for 50-55 minutes. The cheesecake should be slightly jiggly in the center but set around the edges, indicating perfect doneness.
- Remove from oven and allow to cool completely at room temperature, which prevents cracking and ensures a creamy texture.
- Prepare the ganache by heating cream until it reaches a gentle simmer. Pour over chocolate and let rest for one minute before stirring until achieving a glossy, smooth consistency.
- Drizzle warm ganache evenly over the cooled cheesecake, allowing it to cascade down the sides in an artistic manner.
- Refrigerate for a minimum of 4 hours to allow the cheesecake to set and flavors to meld together.
- Before serving, garnish with fresh raspberries and delicate chocolate shavings to enhance visual appeal and add a burst of complementary flavors.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free batter without overmixing.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the baking process.
- To prevent cracks, place a pan of water on the bottom rack while baking the cheesecake.
- For a gluten-free version, substitute Oreo cookies with gluten-free chocolate cookie crumbs or almond flour-based crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 400 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg