Black Forest Cheesecake with Cherries and Chocolate
This cheesecake takes the flavors of Black Forest cake, chocolate and cherries, and folds them into a rich, tangy baked filling. A dark chocolate cookie crust and a topping of whipped cream and cherries complete the look. It is a make-ahead dessert for birthdays and holidays.
Preparation Steps
Heat the oven to 325°F (165°C) and grease a 9-inch (23 cm) springform pan.
Mix the cookie crumbs with the melted butter and press firmly into the base of the pan. Bake for 10 minutes, then let it cool.
Beat the cream cheese until smooth. Add the sugar, sour cream and vanilla and beat until creamy, scraping down the bowl.
Add the eggs one at a time on low speed, mixing only until each disappears. Fold in the cherry pie filling and chocolate chips.
Pour the filling over the crust and smooth the top.
Bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, prop the door open a crack and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours, or overnight. Before serving, decorate with whipped cream, chocolate shavings and cherries.
Tips & Variations
- Mix on low speed once the eggs go in; too much air causes cracks.
- For a stronger cherry flavor, spoon extra pie filling over the top instead of maraschino cherries.
- Keep covered in the fridge for up to 4 days. Add the whipped cream just before serving.
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