Black Forest Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
1 cake
ingredients
-
CRUST
- 354.88 ml chocolate wafer crumbs or 354.88 ml chocolate graham cracker crumbs
- 59.14 ml butter, melted
- 29.58 ml granulated sugar
- 4.92 ml ground cinnamon (China Cassia if possible)
-
FILLING
- 3 (680.38 g) package cream cheese, at room temperature
- 354.88 ml granulated sugar
- 4 large eggs, at room temperature
- 78.78 ml cherry brandy
-
TOPPING
- 170.09 g bittersweet chocolate, coarsely chopped (Ghirardelli's is good)
- 118.29 ml sour cream
- 118.29 ml maraschino cherry
directions
- Preheat oven to 350.
- Butter a 10" springform pan.
-
Crust:
- Mix the chocolate crumbs, sugar, cinnamon and melted butter in a bowl until completely combined.
- Press the crust mixture on the bottom and approximately 1/3 of the way up the sides of the springform pan.
-
Filling:
- Beat the cream cheese and sugar with a heavy duty stand mixer at medium speed until creamy.
- Add the eggs, one at a time, until just blended after each.
- Add the brandy.
- Pour the filling into the crust.
- Bake for 50-60 minutes, or until set; you may use a waterbath, if you wish.
- Cool the cake in the pan on a rack.
-
Topping:
- Melt the chocolate (use whichever method you prefer; I prefer the double boiler).
- Set aside to cool.
- After cooling, add the sour cream, gently folding to combine completely.
- Loosen and remove the sides of the springform pan.
- Spread the chocolate mixture over the top of the cake.
- Arrange the cherries around the edge of the cake.
- Chill for AT LEAST 6 hours.
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RECIPE SUBMITTED BY
Kay D.
Simpsonville, South Carolina