Name: Black Forest Cheesecake
Prep time: 1 h
Total time: 13 h
Yield: 10 - 12 serving(s)
Ingredients: Nonstick cooking spray, for the pan; 30 chocolate sandwich cookies, such as Oreos (about 12 ounces); 6 tbsp. salted butter, melted; 8 oz. dark chocolate (60% cocoa), chopped; 4 (8-ounce) packages cream cheese, at room temperature; 1 1/2 c. granulated sugar; 1/2 c. sour cream, at room temperature; 1/4 c. unsweetened cocoa powder; 2 tbsp. all-purpose flour; 1/2 tsp. kosher salt; 4 large eggs, at room temperature; 1 tbsp. vanilla extract; 3 c. frozen cherries (about 1 pound); 1/2 c. granulated sugar; 2 tbsp. cherry brandy (preferably kirsch); 2 tbsp. cornstarch; 2 tbsp. fresh lemon juice; 1 c. heavy whipping cream; 2 tbsp. powdered sugar; 1/2 tsp. vanilla extract

Step 1Preheat the oven to 325°F. Wrap a few layers of heavy-duty foil around the outside bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with cooking spray.

Step 2For the crust: Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture into the bottom and 1 ¾ inches up the sides of the prepared pan. Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a wire rack, about 30 minutes.

Step 3For the filling: In a medium saucepan, bring 2 inches of water to a simmer over medium-low heat. Place a heatproof bowl over (but not in) the simmering water. Add the chocolate and melt, stirring occasionally, 4 to 5 minutes. Remove from the heat and allow to cool for at least 5 minutes.

Step 4In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Turn the mixer off and add the granulated sugar, sour cream, cocoa powder, flour, and salt. Beat on medium speed until the batter is smooth and creamy, about 1 minute, scraping down the sides and bottom of the bowl as needed.

Step 5Reduce the mixer speed to low. Add the eggs, one at a time, mixing until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Beat in the vanilla and melted chocolate until well combined.

Step 6Pour the filling into the crust in the pan. Place the pan in a large roasting pan. Transfer the roasting pan to the oven and carefully add enough boiling water so that it comes about halfway up the side of the springform pan.

Step 7Bake until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken, 1 hour 15 minutes to 1 hour 25 minutes. Turn the oven off and crack open the oven door. Leave the cheesecake in the oven for 15 minutes.

Step 8Carefully remove the cheesecake pan from the water bath and transfer it to a wire rack. Let it cool to room temperature, about 2 hours. Place in the refrigerator to chill completely, at least 8 hours.

Step 9For the topping: In a medium saucepan, combine the cherries and granulated sugar over medium heat. Cook until the juices are hot and bubbling, 5 to 7 minutes. Remove from the heat and stir in the cherry brandy. Return the mixture to medium heat.

Step 10In a small bowl, stir together the cornstarch and lemon juice. Add the mixture to the cherry mixture, stirring until incorporated. Continue to cook until glossy and very thick, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use (up to 1 day).

Step 11In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream over medium speed until thickened, 1 to 2 minutes. Add the powdered sugar and vanilla and beat on medium-high speed until firm peaks form, 1 to 2 minutes.

Step 12Run a thin knife along the edge of the springform pan before removing the collar from the pan. Use a very large spatula to move the cheesecake to a serving platter.

Step 13Spread about 1 cup of the whipped cream over the top of the cake. Place the remaining whipped cream in a piping bag fitted with a large open star tip (such as a 1M tip) and pipe a border as desired. Fill the center of the cake with the cherry topping.

Black Forest Cheesecake

Ingredients

For the Crust:

For the Filling:

For the Topping:

Directions

Cakes and Cupcakes