Desserts and sweets
Black forest cheesecake
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65 min
Serves 10 - 12
General
Ingredients
- For the cheesecake crust For the cheesecake crust
- 1 cup chocolate cookie crumbs 240 ml chocolate cookie crumbs
- 3 tbsp unsalted butter (melted) 44 ml unsalted butter (melted)
- For the cheesecake filling For the cheesecake filling
- 16 oz cream cheese (450 g; softened) 455 g cream cheese (450 g; softened)
- 2/3 cup granulated sugar 160 ml granulated sugar
- 2 eggs 2 eggs
- 1/4 cup double cream 60 ml double cream
- 6 oz semisweet chocolate chips (175 g; melted) 170 g semisweet chocolate chips (175 g; melted)
- 2 tbsp cocoa powder 30 ml cocoa powder
- 1/4 tsp almond extract 1.2 ml almond extract
- For the topping For the topping
- 1 cup canned black cherries or 1/2 cup black cherry jam 240 ml canned black cherries or 1/2 cup black cherry jam
- 2 cup whipped cream 480 ml whipped cream
- Chocolate shavings Chocolate shavings
Method
Preheat oven to 350 degrees F (175 degrees C).
Combine the cookie crumbs and butter into a bowl until smooth and uniform mixture. Press the mixture onto the bottom of a 8 inch spring-form pan and bake for 10 minutes. Remove from the oven and set aside. Do not turn off the oven.
In another bowl add the cream cheese and sugar and beat with an electric mixer at medium speed until well blended. Add the eggs, one at a time, while mixing.
Stir in the double cream, melted chocolate. vanilla extract and cocoa powder and continue mixing until you get a smooth mixture. Pour the mixture in the spring-form pan and bake for 45 minutes.
When the cheesecake is baked remove from the oven and loosen it from the rim. Place on a wire rack and let it cool down completely. Remove the rim of the pan and refrigerate for at least 5 to 6 hours.
Before serving, top the cheesecake with the whipped cream, black cherries (or black cherry jam) and chocolate shavings.
Combine the cookie crumbs and butter into a bowl until smooth and uniform mixture. Press the mixture onto the bottom of a 8 inch spring-form pan and bake for 10 minutes. Remove from the oven and set aside. Do not turn off the oven.
In another bowl add the cream cheese and sugar and beat with an electric mixer at medium speed until well blended. Add the eggs, one at a time, while mixing.
Stir in the double cream, melted chocolate. vanilla extract and cocoa powder and continue mixing until you get a smooth mixture. Pour the mixture in the spring-form pan and bake for 45 minutes.
When the cheesecake is baked remove from the oven and loosen it from the rim. Place on a wire rack and let it cool down completely. Remove the rim of the pan and refrigerate for at least 5 to 6 hours.
Before serving, top the cheesecake with the whipped cream, black cherries (or black cherry jam) and chocolate shavings.
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