Description
This decadent Black Forest Cheesecake Symphony combines rich chocolatey layers with creamy cheesecake, cherries, and Oreo crust.
Ingredients
Scale
- For the Oreo Crust:
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages of cream cheese, at room temperature
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup cherry pie filling
- For the Ganache Topping:
- 2/3 cup heavy cream
- 6 ounces semi-sweet chocolate, chopped
- For Garnish:
- Fresh raspberries
- Chocolate shavings
Instructions
- Step 1: Prepare the Oreo Crust: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed Oreo cookies with melted butter. Stir this mixture until it resembles wet sand, which will give it the perfect consistency to form a crust. Next, take a 9-inch springform pan and press the Oreo crust mixture firmly into the bottom. Ensure it’s evenly distributed for consistent baking. Once completed, place the pan in the preheated oven and allow the crust to bake for about 10 minutes. When the time is up, remove the pan from the oven and let it cool as you prepare the filling.
- Step 2: Make the Creamy Cheesecake Filling: Now that your crust is cooling, let’s turn our attention to the cheesecake filling. In a large bowl, use an electric mixer to beat the cream cheese and sugar together on medium speed. Continue mixing until the mixture is smooth and creamy without any lumps. Add in the sour cream, cocoa powder, and vanilla extract, blending until everything is well incorporated. Next, introduce the eggs one at a time—mixing on low after each addition to prevent overmixing, which can lead to cracks in your cheesecake. Finally, gently fold in the cherry pie filling to disperse the cherries throughout the cheesecake batter—this will create delicious bursts of flavor.
- Step 3: Bake the Cheesecake Perfectly: With your filling prepared, it’s time to pour it over the cooled Oreo crust in your springform pan. Spread it out evenly so that it bakes uniformly. Place the cheesecake back into the oven and bake it for 50-55 minutes. The key here is to look for a mostly set filling with a slight wobble in the center—this ensures a rich and silky texture. Once baked, turn off the oven, crack the door open, and let the cheesecake cool slowly for about an hour. This technique helps prevent unwanted cracks and ensures a creamy interior.
- Step 4: Create the Ganache Topping: While your cheesecake cools, it’s the perfect time to prepare the ganache topping. In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Be careful not to let it boil! Once you see the simmer, remove the saucepan from the heat and pour the hot cream over the chopped chocolate. Allow it to sit for one minute—this lets the chocolate melt. Finally, stir the mixture until it’s smooth and glossy, and pour it over your cooled cheesecake, using a spatula to spread it evenly across the top.
- Step 5: Chill and Garnish the Cheesecake: Now that the ganache is in place, it’s time to give your cheesecake some quality chilling time. Refrigerate it for at least 4 hours—overnight is even better, as this allows the flavors to meld beautifully. When you’re ready to serve, remove the cheesecake from the refrigerator and garnish it with fresh raspberries and chocolate shavings for an elegant touch. Slice it up, serve, and enjoy each decadent bite of your Black Forest Cheesecake Symphony.
Notes
This cheesecake holds up beautifully in the refrigerator for up to 4 days. Ensure your cream cheese is at room temperature for an ultra-smooth filling. If using gluten-free cookies, verify that they are completely free from cross-contamination. To prevent the cheesecake from cracking, consider using a water bath during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 300 mg
- Protein: 7 g