Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, blackforest cheesecake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Blackforest cheesecake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Blackforest cheesecake is something which I’ve loved my whole life. They’re nice and they look wonderful.
Rich and creamy, this black forest cheesecake is stuffed with juicy cherries and comes with a beautiful chocolate crust. Chocolate and cherries are an undeniably great combo and this black forest cheesecake is a great vehicle for showcasing this delightful pairing. Suddenly, I was craving a black forest cheesecake, but as I looked through the recipes I To say that this cheesecake was phenomenal would be an enormous understatement.
To begin with this recipe, we have to first prepare a few components. You can cook blackforest cheesecake using 13 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Blackforest cheesecake:
- Get 1 1/2 cups crushed Oreos (16 cookies)
- Get 3 Tbsp butter
- Make ready 12 oz. (1 bag) semi-sweet chocolate chips (high quality)
- Prepare 3 packages (8 oz.) Philadelphia Cream Cheese
- Make ready 1 1/4 cups sugar
- Get 1/4 teaspoon salt
- Get 1/2 cup sour cream
- Get 2 teaspoons vanilla extract
- Make ready 3 eggs
- Take Whipped Cream (3/4 cup heavy cream)
- Prepare 1/4 cup powdered sugar
- Prepare 1/2 teaspoon vanilla)
- Take 1 can cherry pie filling
Finished with fresh cream, sour cherry glaze and Belgian chocolate shavings. Master the classic black forest cheesecake recipe with PHILLY and you've mastered your kitchen! We make it easy with our simple, delicious ingredients. This Black Forest Cheesecake is a decadently creamy, dark chocolate cheesecake topped with cherry pie filling, sweetened whipped cream, and chocolate curls.
Steps to make Blackforest cheesecake:
- Pull out all ingredients, and allow them to sit out at room temperature while you make the crust.
- Preheat oven to 375F. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small bowl, then pour butter over crumbs and stir until evenly moist. Dump mixture into the bottom of a 9"springform pan and press down firmly on the bottom and up the sides of the pan about 1". - Bake crust in pre-heated oven for 10 minutes.
- Boil 2 cups of water in a pot. Pour chocolate chips into a heat proof bowl (I use a glass bowl) that is large enough to sit in the pot without being submerged in the water. Place the bowl on top of the pot and let the steam melt the chocolate. Stir until fully melted and smooth. Set aside.
- In the bowl of an electric mixer (using a paddle attachment), blend (room temperature) cream cheese until smooth.
- Add sugar and blend until fully incorporated.
- Add salt, sour cream and vanilla and continue to blend.
- Add melted (and cooled) chocolate and blend to combine.
- Crack eggs into a small bowl and blend together with a fork. - Add eggs to the cheesecake mixture and blend on low speed just until combined. You do not want to beat the mixture too much after the eggs are added, or you will incorporate too much air causing it to later puff up and deflate.
- Pour filling into baked crust. - Reduce oven temperature to 300F.
- Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when nudged.
- To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross a few sheets of foil) so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.
- Cool cheesecake at room temperature 30 minutes, then cover and move to the refrigerator and chill for 8 hours or overnight.
- Top chilled cheesecake with whipped cream (3/4 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla). Beat cream until it begins to thicken, add powdered sugar and vanilla, then continue to beat until thick and fluffy.
- Top whipped cream layer with 1 can of cherry pie filling.
- Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts.
This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries. This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake. A retro combination of flavours, black forest NEVER goes out of style. This super simple cheesecake recipe is such a quick and easy dessert to rustle up! Be the first to rate & review!
So that is going to wrap it up with this exceptional food blackforest cheesecake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
