Black Forest Cheesecake
Thanks to PHILADELPHIA Cream Cheese I’m sharing this gorgeous, decadent cheesecake… the perfect finish to any holiday meal!
Oh how I love an impressive dessert! This luscious Black Forest Cheesecake is just that… impressive! Rich, creamy chocolate cheesecake is topped with beautiful whipped cream and bright, sweet-tart cherries… it’s combination sure to bring rave reviews!
Really… just look at it!!
Of course any great recipe starts with great ingredients… and for cheesecake that means Philadelphia cream cheese! Philadelphia cream cheese has been America’s favorite since 1872, and I always “bring out the silver” because… it’s simply the best!
Quality is very important to me and with Philadelphia cream cheese I know I’m using cream cheese made with fresh milk and cream, and no preservatives. Philadelphia uses milk sourced from dairy farmers local to where the cream cheese is made, and that milk it turned into delicious cream cheese in just six days.
From fresh, to classic, to decadent, when you start with Philadelphia cream cheese, you know it’s going to be delicious!
Let’s get baking…
Black Forrest Cheesecake
Yield: One 9" cheesecake (12-16 servings)
Luscious chocolate cheesecake is topped with whipped cream and cherries to create an impressive and delicious dessert!
1 1/2 cups crushed Oreos (about 16 cookies)
3 tablespoons butter
12 oz. (1 bag) semi-sweet chocolate chips (high quality)
3 packages (8 oz. each) Philadelphia Cream Cheese
1 1/4 cups sugar
1/4 teaspoon salt
1/2 cup sour cream (any fat content)
2 teaspoons vanilla extract
Whipped Cream (3/4 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla)
1 can- Cherry Pie Filling
Pull out all ingredients, and allow them to sit out at room temperature while you make the crust.
Prepare the crust-
Preheat oven to 375*F. 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". I use a measuring cup to press the crumbs up the sides, and around the bottom.
Bake crust in pre-heated oven for 10 minutes.
Prepare the filling-
Pour chocolate chips into a bowl and microwave (at 50% power) until almost melted. 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 300*F.
Bake cheesecake in a water bath (pictured below) 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 two 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.
Creating the water bath helps the cheesecake bake more evenly and the moisture in the oven helps create a moist and creamy cheesecake.
Recipe source - Glorious Treats
Baked cheesecake recipes often call for a “water-bath”. I’ll have to admit, as much as I enjoy complex desserts, I’ve had a mental block about the extra step of the water bath. Now that I’ve tried it, I’m not sure what I was worried about! This extra step really only takes a minute and the results are well worth it! My cheesecake baked up smooth, crack-free and the finished cheesecake was super creamy and delicious!
To create the water bath, (step 1-2) simply cover the cheesecake pan (sides and bottom) with foil so that no water will get into the pan (from the base seam of the springform pan). Place the whole pan in a large roasting pan or baking dish slightly larger than your cheesecake pan (step 3). Pour HOT water (I use hot tap water) into the roasting pan so that the water fills the pan about 1″ high. Bake as directed. Once baked, cool fully (as directed) and you will have a smooth, creamy, beautiful cheesecake (step 4)!
When the cheesecake has fully chilled (8 hours or overnight), mix up the whipped cream (listed in the recipe above). I put about 1/3 of the whipped cream in a pastry bag fitted with a 1M (Wilton) tip and made a pretty border. Scoop the remaining cream into the center of the cheesecake, then use an offset spatula to spread the cream to the edge (pictured below).
Top the whipped cream with a can of cherry pie filling (I always look for the “extra fruit” kind of filling). Keep the finished cheesecake in the refrigerator until ready to cut and serve.
This recipe does takes a bit of time to prepare, but I love that it can be made a day (or two) in advance, then kept in the fridge until your ready to serve it.
PHILADELPHIA is teaming up with recipe and lifestyle experts to provide recipes and entertaining tips to make your holidays extra special! Find lots of great recipes and tips at CheesecakeCheer.com!