Introduction
Indulge in a slice of heaven with this luxurious Black Forest Cheesecake! Combining the rich, velvety texture of cheesecake with the classic flavors of chocolate and cherries, this dessert is both gluten-free and decadently delightful. Whether you’re celebrating a special occasion or just treating yourself, this dreamy dessert promises to satisfy your sweet tooth without any floury guilt. Dive in and savor each luscious bite!
Detailed Ingredients with measures
- For the Crust:
- 1 ½ cups crushed chocolate cookies
- ¼ cup melted butter
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup cocoa powder
- For the Topping:
- 1 can cherry pie filling
- Whipped cream (for garnish)
- Chocolate shavings (for garnish)
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 4 hours 20 minutes (including cooling and chilling)
- Yield: 12 slices
Directions
1. Preheat your oven to 325°F (160°C). Mix 1 ½ cups crushed chocolate cookies with ¼ cup melted butter and press into a springform pan for the perfect base. Set aside.
2. In a large bowl, beat 3 packs of softened cream cheese with 1 cup sugar and 1 teaspoon vanilla until ultra-smooth. Add the eggs one by one, mixing well. Stir in ½ cup sour cream and ¼ cup cocoa powder.
3. Pour this creamy mixture over the crust. Bake for 55-60 minutes until the center is set and slightly puffed. Let it cool in the oven with the door slightly ajar to avoid cracks.
4. Once cooled, spread a can of cherry pie filling on top.
5. Chill for at least 4 hours or overnight. Before serving, garnish with whipped cream and chocolate shavings.
Approx. Nutritional Info Per Slice: 450 kcal | Carbs: 48g | Protein: 7g | Fat: 28g
Detailed Directions and Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine 1 ½ cups crushed chocolate cookies with ¼ cup melted butter. Mix well until the crumbs are fully coated with butter. Press the mixture firmly into the bottom of a springform pan to create an even layer. Set aside.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat together 3 packages of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until the mixture is ultra-smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Stir in ½ cup sour cream and ¼ cup cocoa powder until fully combined.
Step 3: Bake the Cheesecake
Pour the cream cheese mixture over the prepared crust in the springform pan. Place the pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be set and slightly puffed in the center. To prevent cracks, leave the cheesecake to cool in the oven with the door slightly ajar.
Step 4: Add Cherry Topping
Once the cheesecake has cooled to room temperature, spread a can of cherry pie filling evenly over the top of the cheesecake.
Step 5: Chill and Serve
Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results. Before serving, garnish with whipped cream and chocolate shavings as desired.
Notes
Storage Instructions
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
This cheesecake pairs beautifully with a side of fresh cherries or extra whipped cream for added indulgence.
Optional Enhancements
For extra flavor, consider adding a splash of almond extract to the filling or incorporating chocolate liqueur into the whipped cream garnish.
Cook techniques
Prepping the Crust
To achieve a firm and flavorful crust, mix crushed chocolate cookies with melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create a solid base for your cheesecake.
Mixing the Cheesecake Filling
Ensure your cream cheese is softened for easy blending. Beat the cream cheese with sugar and vanilla extract until completely smooth. Adding eggs one at a time helps to incorporate air, resulting in a lighter filling.
Baking with Care
Bake the cheesecake at a low temperature to prevent cracks. Letting it cool in the oven with the door ajar helps to set the cheesecake gently, minimizing sudden temperature changes.
Chilling for Perfection
Chill the cheesecake in the refrigerator for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up.
Garnishing the Top
Use cherry pie filling as a topping, and enhance the presentation with freshly whipped cream and chocolate shavings for added texture and flavor contrast.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute chocolate cookies with other types, such as graham crackers or even Oreo cookies for a unique flavor profile.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set and slightly puffed. A slight jiggle in the middle is normal, as it will continue to firm up while cooling.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just ensure it is stored in the refrigerator until ready to serve.
What can I use instead of sour cream?
Greek yogurt can be a great substitute for sour cream, providing similar creaminess and tanginess to the filling.
How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing it.
Conclusion
This Black Forest Cheesecake is a delightful, gluten-free treat that combines rich chocolate with sweet cherries, offering a perfect finish to any meal or a stand-alone dessert indulgence. Enjoy each velvety bite!
