The Best Black Forest Chocolate Cherry Cheesecake!

By Tatyana's Everyday Food · 270 min

Ingredients

Instructions

1. Preheat the oven to 300F/149C. Wrap the outside of a 9-inch (23 cm) springform pan with two layers of extra-wide foil for the water bath, grease the sides with baking spray, and set aside.
2. Pulse the cookies in a food processor for about 1 minute until fine crumbs form. Add the melted butter and pulse until the crumbs are evenly coated.
3. Press the crumbs firmly into the bottom of the prepared pan.
4. Beat the softened cream cheese on medium speed with a flat beater for 7 to 9 minutes until creamy and smooth, scraping down the bowl as needed.
5. Melt the semi-sweet chocolate chips in the microwave or over a double boiler. Add them to the cream cheese with the sour cream, cocoa powder, vanilla extract and sugar, and beat for 2 to 3 minutes, scraping the bowl.
6. Add the eggs one at a time on medium speed, beating about 2 minutes in total and scraping the bowl halfway through.
7. Pour the batter into the pan, tap it on the counter to settle, and level the top with an offset spatula.
8. Set the springform pan on a large baking sheet and fill the sheet with water to the top, doing this on the oven rack so it is easier to carry.
9. Bake at 300F/149C for 2 hours, then turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool slowly for a few hours. Refrigerate overnight to chill.
10. Pour very cold heavy cream into a mixing bowl and add the vanilla extract, cherry liqueur or cherry extract, and powdered sugar.
11. Whisk on slow speed, gradually increasing the speed, for 4 to 5 minutes until stiff peaks form. Transfer to a piping bag fitted with a star tip (Ateco #847 in the original).
12. Release the cheesecake from the pan, loosening it with a flat spatula slid under the crust, and move it onto a cake stand.
13. Pipe generous dollops of cream around the edge, then spread the cherry pie filling evenly in the centre.
14. Serve right away or refrigerate for a day or two. To freeze, wrap the plain cheesecake (without cream or topping) well in plastic and freeze for up to 1 month.

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

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EggCreamHeavy creamCream cheeseSour creamChocolate chipCherryOreo