Black Forest Cheesecake

Black Forest Cheesecake

  • Preparation 45 min
  • Cooking 2 h
  • Chilling 7 h
  • Servings 10
  • Freezes Yes

Top to bottom, this velvety, voluptuous cheesecake is a total showstopper. The tangy topping crowned with dark chocolate curls and juicy, glistening, ruby-red cherries might make you temporarily forget strawberries even exist…while the crunch of the chocolate crust will make you crumble. Just when you thought cheesecake couldn’t possibly get any better, it did.

Featured in RICARDO Magazine (WINTER 2016)

Categories

Ingredients

  • Crust

    • 1 ¼ cups (155 g) Oreo cookie crumbs
    • ¼ cup (55 g) unsalted butter, melted
    • 2 sheets heavy-duty aluminum foil, 18 inches (45 cm) wide
  • Cream Cheese Filling

    • 1 ¼ cups (265 g) sugar
    • 2 tbsp (20 g) unbleached all-purpose flour
    • 4 blocks (8 oz/250 g) cream cheese, at room temperature
    • ¾ cup (180 ml) sour cream
    • 4 eggs
    • 2 egg yolks
    • 1 tsp (5 ml) vanilla extract
  • Cherry Mixture

    • ¼ cup (55 g) sugar
    • 3 tbsp (25 g) cornstarch
    • 1 jar (19 oz/540 ml) morello cherries, the juice and cherries separated
    • 2 tbsp (30 ml) kirsch
  • Garniture

    • 1 ½ cups (40 g) dark chocolate curls
    • A few fresh cherries (optional)

Preparation

  • Crust

  • Cream Cheese Filling

  • Cherry Mixture

  • Assembly

Personal Note