Description
The Black Forest Cheesecake Symphony is a decadent fusion of a traditional Black Forest cake and a rich, creamy cheesecake. Featuring a chocolate Oreo crust, a luscious chocolate-cherry cheesecake filling, and a smooth ganache topping, it’s garnished with fresh berries and chocolate shavings for a truly indulgent treat.
Ingredients
Scale
- 24Oreo cookies, finely crushed
- 1/4 cupunsalted butter, melted
- 3(8-ounce) packages cream cheese, room temperature
- 1 cupgranulated sugar
- 3/4 cupsour cream
- 1/3 cupunsweetened cocoa powder
- 1 teaspoonpure vanilla extract
- 3large eggs
- 1 cupcherry pie filling
- 2/3 cupheavy cream
- 6 ouncessemi-sweet chocolate, chopped
- Fresh raspberries
- Blackberries
- Chocolate shavings
Instructions
- PreheatOven: Preheat yourovento 350°F (175°C).
- Make the Crust: In a bowl, combine the crushed Oreos and melted butter. Press the mixture into the bottom of a9-inch springform panto create the crust.
- Prepare the Filling: Beat the cream cheese and sugar in a large bowl until smooth. Add the sour cream, cocoa powder, and vanilla extract, mixing well. Beat in the eggs one at a time, then gently fold in the cherry pie filling.
- Bake the Cheesecake: Pour the filling over the crust and bake for 50-55 minutes, until the cheesecake is set but still jiggles in the center. Let it cool completely.
- Make the Ganache: Heat the heavy cream until simmering and pour it over the chopped chocolate in a bowl. Let it sit for a minute before stirring until smooth. Pour the ganache over the cooled cheesecake and spread evenly.
- Chill and Garnish: Refrigerate the cheesecake for at least 4 hours, or overnight. Garnish with fresh raspberries, blackberries, and chocolate shavings before serving.
Notes
Crust Tips: For a firmer crust, pre-bake the Oreo crust for 8-10 minutes before adding the filling.Chill Time: Be sure to allow enough chill time for the cheesecake to set properly before serving.
Nutrition
- Calories: 420
- Sugar: 24
- Fat: 27
- Carbohydrates: 38
- Protein: 6