Luscious Black Forest Cheesecake
Indulge in the ultimate dessert luxury with this Luscious Black Forest Cheesecake, a decadent fusion of rich chocolate and tangy cherries that takes celebration cakes to a whole new level. Featuring a buttery Oreo crust as its base, this creamy cheesecake is infused with smooth, melted dark chocolate and a hint of cocoa for deep, velvety flavor. A vibrant cherry pie filling crowns the dessert, adding a burst of fruity brightness, beautifully complemented by airy whipped cream and delicate chocolate shavings. Baked in a water bath for a flawlessly silky texture, this recipe is perfect for special occasions or whenever you're craving an irresistible sweet treat. With its striking layers and indulgent flavors, this impressive dessert will effortlessly steal the show at your next gathering.
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Ingredients
- 300 grams Oreo cookies (crushed)
- 100 grams Unsalted butter (melted)
- 680 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 120 grams Sour cream
- 80 milliliters Heavy cream
- 4 Eggs
- 150 grams Dark chocolate (melted and cooled)
- 2 tablespoons Cocoa powder (unsweetened)
- 2 teaspoons Vanilla extract
- 500 grams Cherry pie filling
- 200 milliliters Whipped cream (for garnish)
- 50 grams Chocolate shavings (for garnish)
Directions
Step 1
Preheat your oven to 170°C (340°F) and line the base of a 23cm (9-inch) springform pan with parchment paper.
Step 2
In a medium mixing bowl, combine the crushed Oreo cookies with the melted butter until the mixture resembles wet sand.
Step 3
Press the cookie mixture evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
Step 4
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 5
Add the granulated sugar and continue beating until well combined.
Step 6
Mix in the sour cream, heavy cream, and vanilla extract until smooth.
Step 7
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing.
Step 8
Gently fold in the melted dark chocolate and cocoa powder until fully integrated.
Step 9
Pour the cheesecake mixture over the chilled crust in the springform pan and spread evenly.
Step 10
Wrap the bottom of the pan with aluminum foil and place it in a larger baking dish. Fill the dish with enough hot water to come halfway up the sides of the springform pan to create a water bath.
Step 11
Bake in the preheated oven for 70 to 75 minutes, or until the edges are set but the center is still slightly jiggly.
Step 12
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 13
Remove the cheesecake from the oven, discard the foil, and let it cool to room temperature.
Step 14
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
Step 15
Top the chilled cheesecake with the cherry pie filling, spreading it evenly across the surface.
Step 16
Garnish with dollops of whipped cream and chocolate shavings before serving.
Nutrition Facts
| Serving size | (2598.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8618.0 |
| Total Fat 587.1g | 0% |
| Saturated Fat 340.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 2054.5mg | 0% |
| Sodium 3947.7mg | 0% |
| Total Carbohydrate 760.5g | 0% |
| Dietary Fiber 32.7g | 0% |
| Total Sugars 611.9g | |
| Protein 104.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1396.8mg | 0% |
| Iron 40.2mg | 0% |
| Potassium 3246.8mg | 0% |
Source of Calories