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Black Forest Cheesecake Symphony

A delightful dessert that combines creamy cheesecake with a tart cherry topping and dark chocolate, perfect for family gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs These will provide a sweet and crispy base for your cheesecake.
  • 0.25 cups sugar A touch of sweetness to enhance the crust.
  • 0.25 cups unsalted butter, melted This will bind your crust together with its richness.
For the cheesecake filling
  • 3 cups cream cheese, softened The star of the show, providing that creamy, smooth texture.
  • 1 cup sour cream Adds a tartness that balances the sweetness.
  • 0.75 cups granulated sugar For that perfectly sweet base.
  • 2 teaspoons vanilla extract Infuses a warm and aromatic flavor.
  • 1 tablespoon lemon juice Enhances the flavor and adds a zesty note.
  • 4 large eggs These help set the cheesecake and create a velvety consistency.
For the cherry topping
  • 2 cups dark cherries, pitted and halved The juicy centerpiece that brings brightness to each bite.
  • 0.25 cups kirsch (optional) Traditionally, this cherry liqueur adds depth, but you can substitute with more cherry juice.
For the whipped cream topping
  • 0.25 cups heavy whipping cream For a light and airy topping.
  • 2 tablespoons powdered sugar To sweeten the whipped cream for that finishing touch.
  • 0.25 cups dark chocolate shavings For a touch of elegance and chocolatey goodness.

Method
 

Preparing the crust
  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes and then let it cool completely.
Making the cheesecake
  1. In a large bowl, beat together the softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
  2. Add the eggs one at a time to the cream cheese mixture, mixing well after each addition.
  3. Pour the cheesecake mixture over the cooled crust in the springform pan.
  4. Tap the pan on the counter to release any air bubbles.
  5. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Finishing the cheesecake
  1. Once baked, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
  2. In a small saucepan, combine the pitted cherries and kirsch over medium heat. Cook for 5-7 minutes, stirring occasionally.
  3. Let cool before using.
  4. In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  5. Once chilled, spread the whipped cream over the top of the cheesecake.
  6. Drizzle with the cherry mixture and sprinkle dark chocolate shavings on top.
  7. Carefully release the cheesecake from the springform pan, slice it, and serve.

Notes

Ensure your cream cheese and eggs are at room temperature for easier blending. You can create a water bath by placing the springform pan into a larger pan filled with hot water while baking to avoid cracks.