Black Forest Cheesecake Symphony
Equipment
- 1 Springform pan, 9-inch
- 1 Mixing bowl
- 1 Electric mixer
- 1 Saucepan
- 1 Measuring cups set
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 1/2 cups Oreo crumbs
- 1/4 cup Unsalted butter melted
- 3 packages 8 oz each Cream cheese, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 1 cup Sour cream
- 1/2 cup Semi-sweet chocolate chips melted
- 1 can 21 oz Cherry pie filling
- 1/4 cup Kirsch cherry brandy
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1/2 teaspoon Vanilla extract
- 1/4 cup Chocolate shavings
Instructions
- Preheat the oven to 325°F (165°C).
- Combine Oreo crumbs and melted butter in a mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese and granulated sugar in a mixing bowl until smooth.
- Mix in the vanilla extract and eggs, one at a time, until fully incorporated.
- Add sour cream and melted chocolate chips, mixing until combined.
- Pour the cheesecake batter over the prepared crust.
- Bake in the preheated oven for about 1 hour.
- Remove from the oven and let it cool on a cooling rack.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Mix cherry pie filling with Kirsch in a saucepan over medium heat until warm.
- Allow the cherry topping to cool slightly before spreading over the chilled cheesecake.
- Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Pipe or spread the whipped cream around the edges of the cheesecake.
- Garnish with chocolate shavings before serving.
Notes
For best results, ensure that all ingredients are at room temperature before mixing to avoid lumps in the batter. Additionally, after baking, run a knife around the edge of the cheesecake to prevent cracking as it cools. If you prefer a non-alcoholic version, you can skip the Kirsch or replace it with cherry juice.
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