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Black Forest Cheesecake Symphony

A delightful twist on classic cheesecake, featuring a rich chocolate crust, creamy filling, and fresh cherries. Perfect for special occasions or elevating weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cups unsalted butter, melted
For the cheesecake filling
  • 24 oz cream cheese, softened Ensure fully softened to avoid lumps.
  • 1 cup granulated sugar
  • 3 large eggs Add one at a time, mixing well after each.
  • 1 tsp vanilla extract
  • 0.5 cups sour cream Greek yogurt can be used as a substitute.
  • 0.25 cups all-purpose flour
For the topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 cup fresh cherries, pitted and halved For decoration.
  • 0.5 cups dark chocolate chips, melted
  • Chocolate shavings for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gently mix in sour cream and flour until just combined.
  6. Pour the creamy mixture over the crust, smoothing the surface with a spatula.
Baking
  1. Bake in the preheated oven for 55–60 minutes until the center is set but slightly jiggly.
  2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  3. Refrigerate for at least 4 hours or overnight for best texture.
Topping
  1. Before serving, whip heavy cream with powdered sugar until stiff peaks form.
  2. Spread whipped cream over the cheesecake and drizzle with melted chocolate.
  3. Garnish with fresh cherry halves and chocolate shavings.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped tightly for up to three months.