Rich Black Forest Chocolate Cheesecake (Print Version)
# Ingredients:
→ Chocolate Crust
01 -
1½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
02 -
¼ cup unsalted butter, melted
→ Cheesecake Filling
03 -
24 ounces cream cheese, softened to room temperature
04 -
1 cup granulated sugar
05 -
¼ cup cocoa powder
06 -
3 large eggs, at room temperature
07 -
8 ounces semisweet chocolate, melted and slightly cooled
08 -
1 teaspoon vanilla extract
09 -
½ cup heavy cream
→ Cherry Topping
10 -
1 can (21 oz) cherry pie filling
11 -
1 tablespoon Kirsch or 1 teaspoon almond extract (optional)
→ Whipped Cream & Garnish
12 -
1 cup cold heavy cream
13 -
2 tablespoons powdered sugar
14 -
½ teaspoon vanilla extract
15 -
Chocolate shavings and fresh cherries for garnish (optional)
# Instructions:
01 -
Heat your oven to 325°F. Mix chocolate cookie crumbs with melted butter, press into a greased 9-inch springform pan, and bake for 10 minutes. Let it cool.
02 -
Beat cream cheese and sugar until smooth, mix in cocoa powder, then eggs one at a time. Fold in melted chocolate, vanilla, and cream until just combined. Pour over the crust.
03 -
Place the pan in a water bath and bake for 60-70 minutes until edges are set but center jiggles slightly. Cool in the oven with door cracked for an hour.
04 -
Once chilled, mix cherry filling with Kirsch (if using) and spread over the cheesecake. Whip the cream with sugar and vanilla, then pipe around the edges.
05 -
Decorate with chocolate shavings and fresh cherries if desired. Keep chilled until ready to serve.
# Notes:
01 -
Room temperature ingredients and gentle mixing help prevent cracks in your cheesecake.
02 -
Can be made up to 2 days ahead and stored in the fridge, or frozen for up to 2 months.