Black Forest Cheesecake Symphony (Print Version)
# Ingredients:
→ Oreo Crust
01 -
24 Oreo cookies, finely crushed
02 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 -
3 (8-ounce) packages cream cheese, room temperature
04 -
1 cup granulated sugar
05 -
3/4 cup sour cream
06 -
1/3 cup unsweetened cocoa powder
07 -
1 teaspoon pure vanilla extract
08 -
3 large eggs
09 -
1 cup cherry pie filling
→ Ganache Topping
10 -
2/3 cup heavy cream
11 -
6 ounces semi-sweet chocolate, chopped
→ Garnish
12 -
Fresh raspberries
13 -
Blackberries
14 -
Chocolate shavings
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a bowl, combine the crushed Oreos and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
03 -
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.
04 -
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.
05 -
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.
06 -
Refrigerate the cheesecake for at least 4 hours, or overnight. Garnish with fresh raspberries, blackberries, and chocolate shavings before serving.