Chocolate Cherry Black Forest Cheesecake

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Preheat the oven to 300°F (149°C). Wrap the outside of a 9-inch (23 cm) springform pan in two layers of extra-wide foil, and grease the sides with baking spray.
2. Pulse the cookies in a food processor for about 1 minute until they become fine crumbs. Add the melted butter and pulse until evenly coated.
3. Press the crumbs firmly into the base of the pan with a potato masher.
4. Beat the softened cream cheese on medium speed for 7 to 9 minutes until smooth, scraping the bowl down as needed.
5. Add the melted chocolate, sour cream, cocoa powder, vanilla and sugar, and beat for 2 to 3 minutes, scraping the bowl down.
6. Add the eggs one at a time on medium speed, beating about 2 minutes in total and stopping halfway to scrape the bowl.
7. Pour the batter over the crust, tap the pan on the counter to settle it, and level the top with an offset spatula.
8. Set the wrapped pan in a large baking sheet and pour water into the sheet until it reaches the top of the pan. Bake at 300°F (149°C) for 2 hours.
9. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool slowly for a few hours. Then refrigerate overnight.
10. Whip the very cold heavy cream with the vanilla, cherry liqueur or extract, and powdered sugar, starting slowly and increasing speed, for 4 to 5 minutes until stiff peaks form. Transfer to a piping bag with a star tip.
11. Release the pan and slide a flat spatula under the crust to loosen the cheesecake. Move it to a cake stand.
12. Pipe a border of whipped cream around the edge, spread the cherry pie filling in the centre, and serve.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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