Black Forest Cheesecake Symphony
This decadent Black Forest Cheesecake Symphony blends rich chocolate, luscious cream cheese, and a bold cherry topping for a dessert that’s pure indulgence. Perfect for celebrations or a luxurious treat.
Equipment
- 9-inch springform pan
- Electric mixer
- Saucepan
- Mixing bowls
Ingredients
Chocolate Cookie Crust
- 1 and 1/2 cups chocolate cookie crumbs such as Oreo, without filling
- 5 tbsp unsalted butter melted
Chocolate Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 eggs room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
Cherry Topping
- 2 cups pitted cherries fresh or frozen
- 1/4 cup sugar
- 1 tbsp lemon juice fresh
- 1 tbsp cornstarch mixed with 2 tbsp water
Optional Garnish
- 1 cup whipped cream
- 1/4 cup chocolate shavings
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Mix chocolate cookie crumbs and melted butter. Press into bottom of pan. Bake for 10 minutes, then cool.
- Prepare the filling: Beat cream cheese until smooth. Add sugar and cocoa powder. Mix in eggs one at a time. Stir in sour cream and vanilla.
- Pour filling over crust and smooth the top. Bake for 55–60 minutes. Turn off oven, crack door, and let cheesecake sit for 1 hour.
- Chill cheesecake in fridge for at least 4 hours or overnight.
- Make cherry topping: Combine cherries, sugar, and lemon juice in a saucepan. Bring to simmer. Add cornstarch slurry and stir until thickened. Cool completely.
- Top chilled cheesecake with cherry topping. Garnish with whipped cream and chocolate shavings before serving.
Notes
For a boozy twist, add 1 tablespoon of Kirsch to the cherry topping. Store cheesecake in the refrigerator up to 5 days.