Black Forest Cake (Print Version)
# Ingredients:
→ Crust
01 -
3 tablespoons unsalted butter, melted
02 -
20 Oreo cookies, crushed into crumbs
→ Cheesecake
03 -
½ cup granulated sugar
04 -
32 ounces cream cheese, softened
05 -
½ cup heavy cream
06 -
2 teaspoons vanilla extract
07 -
4 large eggs
08 -
2 tablespoons all-purpose flour
09 -
2 cups semisweet chocolate chips
→ Topping
10 -
Whipped cream
11 -
Chocolate curls
12 -
Cherry pie filling from scratch
# Instructions:
01 -
Preheat the oven to 350°F. Cover a 9-inch springform pan tightly in foil to stop any water from getting in. For extra protection, place the wrapped pan inside an oven-safe bag, if you'd like. Lightly coat the inside of the pan with nonstick spray. Put aside for later use.
02 -
Combine the melted butter with the crushed Oreos until the mixture looks like wet crumbs. Push this firmly into the base of the prepared pan to form a layer. Bake it for 8 minutes, then transfer to a wire rack to cool down.
03 -
Start boiling water in a kettle or a pot for the water bath.
04 -
Heat the cream on medium in a small pot until it's very hot (but don’t let it boil). Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for about 3 minutes. Stir until it becomes silky and combined. Leave it to cool off.
05 -
Beat the cream cheese in a stand mixer until smooth and creamy. Add the sugar and stir until blended. Crack in the eggs one by one, making sure each egg is fully mixed before adding the next. Don't forget to scrape the sides of the bowl! Stir in the vanilla.
06 -
Pour the cooled chocolate mixture into the cream cheese mixture. Blend everything evenly. Add the flour, mixing just until smooth. Scrape down the bowl to get all the ingredients mixed together.
07 -
Pour the cheesecake batter over the prepared crust. Put the cheesecake pan into a larger roasting pan. Pour the boiled water into the roasting pan so it comes about halfway up the sides of the cheesecake pan. Bake for 60-70 minutes. The edges should be set, while the middle still wiggles a bit. Turn off the oven, slightly crack the door open, and let the cheesecake sit inside for an hour.
08 -
Carefully take the cheesecake out of the water bath and let it cool completely on a wire rack. Once it's cool, move it to the fridge to chill for at least 8 hours.
09 -
Pile the chilled cheesecake with cherry filling, whipped cream, and chocolate curls before serving.
# Notes:
01 -
Add 2-3 tablespoons of kirsch to the cherry topping or filling for a more classic flavor.
02 -
To prevent water from ruining the cheesecake during baking, place the wrapped springform pan inside a larger cake pan before putting it in the water bath.