Black Forest Cheesecake Symphony

Black Forest Cheesecake Symphony combines the rich flavors of a creamy cheesecake with the indulgent taste of a Black Forest cake, topped with cherries and whipped cream. Here’s a detailed recipe for you!

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Ingredients

For the Crust:

• 1 ½ cups (180g) graham cracker crumbs

• 2 tablespoons sugar

• 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup (240ml) sour cream

• 1 cup (240ml) heavy cream

• 2 tablespoons all-purpose flour (optional for stability)

For the Cherry Topping:

• 2 cups fresh or frozen pitted cherries (or jarred cherries in syrup)

• ½ cup (100g) granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (to thicken)

• 2 tablespoons water

For Whipped Cream:

• 1 ½ cups heavy cream

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For Decoration (Optional):

• Shaved chocolate or cocoa powder

• Fresh mint leaves

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Directions

1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C).

2. Combine the graham cracker crumbs and sugar in a mixing bowl.

3. Add the melted butter and stir until the mixture resembles wet sand.

4. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.

5. Bake the crust for 8-10 minutes or until golden brown. Set aside to cool completely.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed (about 1-2 minutes).

2. Add the sugar and vanilla extract. Beat again until combined.

3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

4. Add the sour cream and heavy cream, and beat on low speed until fully combined and smooth.

5. If you want extra stability, mix in the flour. This step is optional.

6. Pour the cream cheese mixture into the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

1. Place the springform pan on a baking sheet (to catch any potential drips).

2. Bake the cheesecake in the preheated oven at 325°F (163°C) for 55-65 minutes. The cheesecake should be slightly set around the edges but still slightly jiggly in the center.

3. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. This helps prevent cracks.

4. After 1 hour, remove the cheesecake from the oven and cool completely at room temperature.

5. Once cooled, refrigerate the cheesecake for at least 4 hours (overnight for best results).

4. Make the Cherry Topping:

1. Combine the cherries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until the sugar dissolves and the cherries soften, about 5 minutes.

2. In a small bowl, mix the cornstarch with water to create a slurry.

3. Add the cornstarch mixture to the cherries and cook for an additional 2-3 minutes, or until the sauce thickens and becomes glossy.

4. Remove from heat and let the cherry topping cool to room temperature before topping the cheesecake.

5. Make the Whipped Cream:

1. Beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer or stand mixer on high speed until stiff peaks form. Be careful not to overwhip.

6. Assemble the Black Forest Cheesecake Symphony:

1. Remove the cheesecake from the springform pan. If you have parchment paper around the sides, carefully remove it.

2. Spread a generous layer of whipped cream on top of the cheesecake.

3. Spoon the cherry topping over the whipped cream layer.

4. Decorate with shaved chocolate or cocoa powder on top and optionally add a few fresh mint leaves for a pop of color.

7. Serve and Enjoy:

• Slice and serve chilled. The cheesecake will be rich and creamy, with the tartness of the cherries complementing the sweetness of the whipped cream and chocolate!

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Tips for Success:

• If you don’t have fresh or frozen cherries, jarred cherries in syrup will work just fine. Just make sure to drain them well!

• You can make the cheesecake a day ahead of time to allow the flavors to fully develop.

• For extra flavor, you can even add a splash of cherry liqueur (like Kirsch) to the cherry topping or cheesecake filling!