Black Forest Cheesecake Symphony

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Black Forest Cheesecake Symphony

A rich chocolate cookie crust, ultra-creamy chocolate cheesecake, dark cherry filling, and glossy chocolate ganache — every layer in perfect harmony.

⏱ Time & Yield

  • Prep: 40 minutes
  • Bake: 70–75 minutes
  • Chill: 6–8 hours (overnight best)
  • Serves: 12–14 slices

🧾 INGREDIENTS

🍪 Chocolate Cookie Crust

  • 2½ cups chocolate cookie crumbs (Oreos, filling removed)
  • ½ cup unsalted butter, melted
  • 2 tbsp granulated sugar

🍫 Chocolate Cheesecake Layer

  • 24 oz (680 g) cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 6 oz dark chocolate, melted & cooled
  • 3 large eggs, room temperature
  • ¾ cup sour cream
  • 1½ tsp vanilla extract
  • ¼ tsp salt

🍒 Black Cherry Filling

  • 2½ cups dark sweet cherries (fresh or frozen)
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch + 2 tbsp water
  • 1–2 tbsp Kirsch (cherry brandy) – optional

🍫 Chocolate Ganache

  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate, chopped
  • 1 tbsp unsalted butter

🍒 Optional Garnish

  • Whipped cream rosettes
  • Chocolate curls or shavings
  • Fresh cherries or Amarena cherries

🥣 INSTRUCTIONS (VERY DETAILED)

🔹 STEP 1: PREP THE PAN

  1. Preheat oven to 160°C / 325°F.
  2. Line bottom of a 9-inch springform pan with parchment.
  3. Wrap outside of pan tightly with foil (water bath protection).

🔹 STEP 2: MAKE THE CRUST

  1. Mix cookie crumbs, sugar, and melted butter.
  2. Press firmly into the bottom of the pan.
  3. Bake 10 minutes, then cool.

🔹 STEP 3: MAKE THE CHERRY FILLING

  1. Add cherries, sugar, and lemon juice to saucepan.
  2. Cook over medium heat until cherries soften.
  3. Stir in cornstarch slurry.
  4. Cook until thick and glossy.
  5. Remove from heat, stir in Kirsch (if using).
  6. Cool completely.

🔹 STEP 4: MAKE CHOCOLATE CHEESECAKE BATTER

  1. Beat cream cheese until smooth (2–3 minutes).
  2. Add sugar and cocoa powder; mix until fully combined.
  3. Add melted chocolate and mix gently.
  4. Add eggs one at a time, mixing on low speed.
  5. Mix in sour cream, vanilla, and salt.
  6. Do not overmix.

🔹 STEP 5: BAKE THE CHEESECAKE

  1. Pour cheesecake batter over crust.
  2. Place pan in a roasting pan.
  3. Pour hot water halfway up the sides (water bath).
  4. Bake 65–75 minutes until edges set, center slightly jiggles.
  5. Turn oven off, crack door, cool cheesecake inside oven for 1 hour.

🔹 STEP 6: CHILL

  • Refrigerate at least 4 hours, preferably overnight.

🔹 STEP 7: ADD CHERRY LAYER

  1. Spread cooled cherry filling evenly over cheesecake.
  2. Chill 30 minutes to firm.

🔹 STEP 8: MAKE GANACHE

  1. Heat cream until just steaming.
  2. Pour over chocolate and butter.
  3. Let sit 2 minutes, then stir smooth.
  4. Pour ganache over cherry layer.
  5. Chill until set (30–60 minutes).

🍽 SERVING

  • Slice with a hot, clean knife
  • Serve chilled for clean layers and bold flavor

⭐ PRO TIPS

  • Use full-fat cream cheese only
  • Kirsch is optional but authentic
  • Cherry layer must be fully cooled before adding ganache
  • For sharper chocolate flavor, use 70% dark chocolate

🫙 STORAGE

  • Fridge: up to 5 days
  • Freezer: Cheesecake base only (without toppings)

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