Black Forest Cheesecake Symphony

Step-by-step instructions

1. Preheat the oven to 325°F (160°C).
2. Prepare the crust by combining the chocolate cookie crumbs with melted butter and pressing it firmly into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese with a mixer until smooth. Then add sugar and vanilla, mixing until well combined.
4. Incorporate the eggs, one at a time, ensuring to mix just until integrated after each addition.
5. Mix in sour cream and heavy cream until smooth.
6. Gently fold in the cherries for bursts of flavor.
7. Pour half of the cheesecake mixture over the prepared crust.
8. Dollop cherry pie filling over the batter and then add the remaining cream cheese mixture on top. Use a knife or skewer to swirl it together for a marbled effect.
9. Bake in the oven for 50-60 minutes, or until the center is just set but still jiggly.
10. Let cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or preferably overnight.
11. For the ganache, heat the heavy whipping cream in a small saucepan until it simmers; pour over the chopped dark chocolate and let sit for 2 minutes before stirring until smooth.
12. Pour ganache over the chilled cheesecake, then garnish with whipped cream and chocolate shavings just before serving.

Best ways to enjoy it

When serving this Black Forest Cheesecake Symphony, presentation is everything! Serve slices on elegant dessert plates and drizzle extra cherry pie filling on the side for a pop of color. A dollop of fresh whipped cream on top adds a light texture that complements the richness of the cheesecake. This dish pairs wonderfully with a cup of coffee or a sweet dessert wine, making those after-dinner moments even more special.

How to store & freeze

To keep your cheesecake fresh, store it covered in the refrigerator for up to a week. If you need to keep it for longer, you can freeze individual slices, wrapped tightly in plastic wrap, for up to 3 months. Just remember to thaw them in the fridge overnight before serving for the best texture. Always ensure to handle leftovers with clean utensils to maintain food safety.

Helpful cooking tips

• Allow your cream cheese to soften well; this will prevent lumps in your cheesecake mixture.
• When folding in the cherries, do so gently to maintain the fruit’s integrity.
• If you prefer a thicker cheesecake, consider adding another egg or an additional quarter cup of sour cream.

Creative twists

Feel free to toggle the flavors to your liking! Want a nuttier base? Use crushed nuts mixed with your cookie crumbs. For a different fruit profile, try raspberries or strawberries instead of cherries. You can also add a splash of almond extract for a unique twist that complements the chocolate beautifully.

Your questions answered

How long does this cheesecake need to chill?

It’s best to chill the cheesecake for at least 4 hours, but overnight is ideal for perfecting the flavor and texture.

Can I substitute the cherry pie filling?

Absolutely! You can use fresh fruit, other flavors of pie filling, or even a homemade compote for a unique touch.

What’s the best way to prevent cracks in my cheesecake?

To prevent cracking, avoid overmixing the batter and ensure your oven temperature is accurate. Baking with a water bath also helps maintain even heat.

With just these straightforward steps, you can create a stunning Black Forest Cheesecake Symphony that will not only satisfy your sweet tooth but also impress your guests. Enjoy making this delicious dessert!

Black Forest Cheesecake Symphony

A decadent cheesecake combining creamy cheese, luscious cherries, and rich chocolate, perfect for special occasions or weekend treats.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 30 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups chocolate cookie crumbs Graham cracker crumbs can be used as an alternative.
• 0.25 cups unsalted butter, melted

For the cheesecake filling

• 24 oz cream cheese, softened Ensure it's softened to prevent lumps.
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs Add one at a time to ensure mixing is just right.
• 0.5 cups sour cream Can add 1/4 cup more for a thicker texture.
• 0.25 cups heavy cream
• 1 cup pitted cherries, fresh or frozen Fold gently to maintain fruit integrity.
• 0.5 cups cherry pie filling Can substitute with other fruits or pie fillings.

For the ganache

• 0.5 cups dark chocolate, chopped
• 0.5 cups heavy whipping cream Heat until it simmers.

For garnish

• Whipped cream For topping.
• Chocolate shavings For topping.

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. Prepare the crust by combining the chocolate cookie crumbs with melted butter and pressing it firmly into the bottom of a 9-inch springform pan.

Cheesecake Filling

1. In a large bowl, beat the cream cheese with a mixer until smooth. Then add sugar and vanilla, mixing until well combined.
2. Incorporate the eggs, one at a time, ensuring to mix just until integrated after each addition.
3. Mix in sour cream and heavy cream until smooth.
4. Gently fold in the cherries for bursts of flavor.
5. Pour half of the cheesecake mixture over the prepared crust.
6. Dollop cherry pie filling over the batter and then add the remaining cream cheese mixture on top. Use a knife or skewer to swirl it together for a marbled effect.

Baking

1. Bake in the oven for 50-60 minutes, or until the center is just set but still jiggly.
2. Let cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or preferably overnight.

Ganache Topping

1. For the ganache, heat the heavy whipping cream in a small saucepan until it simmers; pour over the chopped dark chocolate and let sit for 2 minutes before stirring until smooth.
2. Pour ganache over the chilled cheesecake, then garnish with whipped cream and chocolate shavings just before serving.

Notes

Store covered in the refrigerator for up to a week. Freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before serving.