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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
Cook Time 1 hour
Total Time 4 hours 30 minutes
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.