Black Forest Cheesecake

Products Used
Black Forest Cheesecake

Ingredients

Crust

Cheesecake

Topping

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.
  3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.
  4. Prepare cheesecake: In a medium microwave-safe bowl, melt chocolate in microwave 20-30 seconds at a time, stirring each time, until smooth. Set aside.
  5. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.
  6. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix. 
  7. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.
  8. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.
  9. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake. 
  10. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.
  11. Decoration: Release sides of springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward center.
  12. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft. Transfer to a piping bag with a decorative tip.  Pipe swirls around border of cheesecake.
  13. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about one hour. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving. 
  14. Store airtight in the refrigerator for up to three days.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Amy Nash @houseofnasheats

Rate & Review

Rating

Jan 01, 2019

This recipe is amazing, I am my families favorite right now for making this. I lost my better tin and ended up using a shallow pie tin. I used the same amount of biscuits but filled it with half of the cheesecake mixture. If I had more oreo's, I could have made two of these. I baked it for 40 mins and it got a little crack in it but I was able to hide it with the toppings. The cheesecake is sweet, dense, almost brownie-like and I didn't add icing sugar to the cream on top as I felt it didn't need it at all. I've already been asked to make this for future family events. 100% recommend


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