Black Forest Dream Cheesecake
Black Forest Dream Cheesecake
Ingredients:
For the Crust:
1 ½ cups chocolate cookie crumbs
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup dark chocolate, melted and slightly cooled
For the Cherry Topping:
2 cups pitted sweet cherries (fresh or frozen)
⅓ cup granulated sugar
2 tbsp cornstarch mixed with 2 tbsp water
1 tbsp lemon juice
Directions:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water seepage.
In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until fully combined.
Divide the cheesecake batter in half. Stir the melted dark chocolate into one half of the batter until smooth.
Pour the plain batter over the crust, then gently spoon the chocolate batter on top. Swirl with a knife for a marbled effect, or leave as two distinct layers.
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to about halfway up the sides of the cheesecake pan. Bake for 55–65 minutes, or until the center is slightly set but still jiggles slightly.
Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside. Remove from the oven and water bath, then cool completely on a wire rack before refrigerating for at least 4 hours or overnight.
To make the cherry topping, combine cherries, sugar, and lemon juice in a saucepan over medium heat. Cook until the cherries release their juice and begin to soften. Add the cornstarch mixture, stirring continuously until the sauce thickens. Allow to cool before spooning over the cheesecake.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 6 hours (including cooling time)
Kcal: 420 kcal | Servings: 12