why make this recipe
Black Forest Cheesecake is a delicious blend of flavors that brings together the rich taste of chocolate and the tartness of cherries. This dessert is perfect for gatherings, celebrations, or even a special treat at home. It combines an easy-to-make cheesecake base with a delightful cherry topping, making it a crowd-pleaser. Plus, the combination of creamy and fruity flavors ensures every bite is satisfying and indulgent.
how to make Black Forest Cheesecake
Ingredients:
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 8 oz cream cheese
- 1 cup granulated sugar
- 1 cup chocolate graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 2 cups cherry pie filling
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
Directions:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine chocolate graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream, mixing until everything is well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours.
- Before serving, top the cheesecake with cherry pie filling, whipped cream, and chocolate shavings.
how to serve Black Forest Cheesecake
To serve Black Forest Cheesecake, carefully remove it from the springform pan. Place slices on dessert plates and add an extra dollop of whipped cream on top. You can also sprinkle some chocolate shavings for an elegant touch. This cheesecake pairs well with coffee or a glass of cold milk.
how to store Black Forest Cheesecake
To store Black Forest Cheesecake, keep it covered in the refrigerator. It can last for about 4 to 5 days. If you want to store it for a longer time, you can freeze it without the toppings. Wrap it well in plastic wrap and aluminum foil, and it can be kept in the freezer for up to 3 months. When ready to eat, just thaw it in the fridge and then add the toppings.
tips to make Black Forest Cheesecake
- Make sure the cream cheese is at room temperature for easier mixing.
- Do not overmix the batter after adding the eggs, as this can cause cracks in the cheesecake.
- Bake the cheesecake in a water bath for a creamier texture and to prevent cracking.
- Allow the cheesecake to cool completely at room temperature before refrigerating for the best results.
variation
You can create variations of Black Forest Cheesecake by using different fruits such as strawberries or blueberries instead of cherry pie filling. You can also experiment with flavored whipped cream or add a layer of chocolate ganache on top for additional richness.
FAQs
1. Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries. Make sure to sweeten them slightly and cook them down a bit to create a topping.
2. Can I make this cheesecake without a springform pan?
You can use a regular cake pan, but removing the cheesecake might be more difficult. Be sure to line it with parchment paper for easier removal.
3. What can I do if my cheesecake cracks?
Cracking can happen due to overmixing or baking at too high of a temperature. If it does crack, you can cover it with whipped cream and chocolate shavings for a pretty presentation.
Black Forest Cheesecake
Ingredients
Crust Ingredients
- 1 cup chocolate graham cracker crumbs
- 1/2 cup unsalted butter (melted)
Cheesecake Filling Ingredients
- 8 oz cream cheese Ensure it is at room temperature for easier mixing.
- 1 cup granulated sugar
- 3 large eggs Add one at a time, mixing well after each addition.
- 1 tsp vanilla extract
- 1/2 cup sour cream
Toppings
- 2 cups cherry pie filling Can substitute with fresh cherries.
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine chocolate graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream, mixing until everything is well combined.
Baking
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours.
Serving
- Top the cheesecake with cherry pie filling, whipped cream, and chocolate shavings.
- Carefully remove it from the springform pan and serve on dessert plates.
