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Black Forest Cheesecake Symphony

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This Black Forest Cheesecake Symphony combines the rich flavors of a creamy chocolate cheesecake with layers of sweet cherries and a decadent chocolate ganache. It’s a show-stopping dessert perfect for special occasions and guaranteed to impress every chocolate and cherry lover!

Ingredients

Scale

For the crust:

  • 2 cups (200 g) chocolate cookie crumbs (like Oreos, with filling removed)
  • 1/4 cup (60 g) unsalted butter, melted

For the cheesecake filling:

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120 ml) sour cream
  • 8 oz (225 g) semi-sweet chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract

For the cherry topping:

  • 1 1/2 cups (350 g) cherry pie filling or fresh pitted cherries cooked with sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (if using fresh cherries)

For the ganache:

  • 6 oz (170 g) semi-sweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream

For garnish (optional):

  • Whipped cream
  • Fresh cherries or chocolate shavings

Instructions

  1. Prepare the crust:
    • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  2. Make the cheesecake filling:
    • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition.
    • Mix in the sour cream, melted chocolate, and vanilla extract until fully incorporated.
  3. Bake the cheesecake:
    • Pour the filling over the crust. Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath (this prevents cracking).
    • Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
    • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  4. Prepare the cherry topping:
    • If using fresh cherries, cook them in a small saucepan with 1/4 cup sugar over medium heat until softened. Stir in the cornstarch slurry and cook until thickened. Let cool completely.
  5. Make the ganache:
    • Heat the heavy cream in a small saucepan until it begins to simmer (do not boil). Remove from heat and pour over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy.
  6. Assemble the cheesecake:
    • Spread the cooled cherry topping over the cheesecake. Pour the ganache over the cherries, spreading evenly with a spatula.
  7. Chill and garnish:
    • Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, garnish with whipped cream, fresh cherries, or chocolate shavings.

Notes

  • Make ahead: This cheesecake can be made 1–2 days in advance for convenience.
  • Cherry alternatives: Use raspberry or strawberry topping for a different flavor profile.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://ukfinda.com/black-forest-cheesecake-symphony/