Description
A decadent and elegant Black Forest Cheesecake Symphony, featuring a rich chocolate cheesecake with cherry pie filling, an Oreo crust, topped with silky ganache and garnished with fresh raspberries and chocolate shavings.
Ingredients
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup cherry pie filling
- 2/3 cup heavy cream
- 6 ounces semi-sweet chocolate, chopped
- Fresh raspberries, for garnish
- Chocolate shavings, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Mix crushed Oreos and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Set aside.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Blend in sour cream, cocoa powder, and vanilla extract.
- Add eggs one at a time, mixing just enough to incorporate. Gently fold in cherry pie filling.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake for 50-55 minutes, or until the center is just set. Remove from oven and allow to cool completely on a wire rack.
- Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over chopped chocolate. Let sit for one minute, then stir until smooth and glossy.
- Pour ganache over the cooled cheesecake and spread evenly.
- Refrigerate the cheesecake for at least 4 hours to set, preferably overnight.
- Before serving, garnish with fresh raspberries and chocolate shavings.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Do not overmix the eggs to avoid incorporating too much air.
- Let the ganache cool slightly before pouring for better consistency.
- Use a warm knife for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
