Black Forest Cheesecake Symphony (Print version)

A rich baked chocolate cheesecake layered with cherry topping, whipped cream, and dark chocolate curls.

# Ingredients:

For the crust

01 - 24 chocolate sandwich cookies, finely crushed, about 2 1/2 cups crumbs
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - 1/8 teaspoon fine salt

For the chocolate cheesecake

04 - 24 oz (680 g) full-fat cream cheese, softened
05 - 1 cup (200 g) granulated sugar
06 - 3/4 cup (180 g) sour cream, room temperature
07 - 6 oz (170 g) dark chocolate, melted and cooled slightly
08 - 2 tablespoons Dutch-process cocoa powder
09 - 1 teaspoon vanilla extract
10 - 3 large eggs, room temperature

For the cherry topping

11 - 3 cups (450 g) pitted dark sweet or sour cherries, fresh or frozen
12 - 1/3 cup (65 g) granulated sugar
13 - 1 tablespoon lemon juice
14 - 1 tablespoon cornstarch
15 - 2 tablespoons kirsch or cherry juice

For finishing

16 - 1 cup (240 ml) heavy whipping cream, cold
17 - 2 tablespoons powdered sugar
18 - 1/2 teaspoon vanilla extract
19 - 1 1/2 oz (45 g) dark chocolate, shaved into curls
20 - 8 to 10 cherries with stems, for garnish

# Instructions:

01 - Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of foil. Grease the inside lightly.
02 - Mix the cookie crumbs, melted butter, and salt. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
03 - Beat the cream cheese and sugar until smooth. Mix in sour cream, melted chocolate, cocoa powder, and vanilla. Add the eggs one at a time on low speed, mixing just until blended.
04 - Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up the sides of the springform pan. Bake for 60-70 minutes, until the edges are set and the center still wobbles slightly.
05 - Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Remove from the water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.
06 - Simmer cherries, sugar, lemon juice, cornstarch, and kirsch or cherry juice in a saucepan over medium heat for 6-8 minutes, stirring often, until glossy and thickened. Cool completely.
07 - Spread the cooled cherry topping over the chilled cheesecake. Whip the cream with powdered sugar and vanilla to medium peaks, pipe around the edge, and finish with chocolate curls and cherries.

# Good to know:

01 - Chill at least 6 hours before slicing.
02 - Use cherry juice instead of kirsch for an alcohol-free version.
03 - Nutrition is an estimate per serving.

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