Black Forest Cheesecake Symphony

Here’s a detailed recipe for Black Forest Cheesecake Symphony, combining the richness of cheesecake with the flavors of a classic Black Forest cake! It’s a beautiful dessert that looks as impressive as it tastes.

Black Forest Cheesecake Symphony Recipe

Ingredients

For the Crust:

1 ½ cups (150g) graham cracker crumbs (or chocolate cookie crumbs for a twist)
¼ cup (50g) granulated sugar
6 tbsp (85g) unsalted butter, melted
Pinch of salt

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened (24 oz total or 680g)
1 cup (200g) granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup (240ml) sour cream (for a rich, smooth texture)
1 cup (240ml) heavy cream (or double cream)
2 tbsp all-purpose flour (helps set the cheesecake)

For the Black Forest Topping:

2 cups (300g) fresh or frozen pitted cherries (you can also use cherry pie filling)
2 tbsp granulated sugar
2 tbsp water
1 tbsp lemon juice (optional, enhances the cherry flavor)
1 tbsp cornstarch (to thicken the syrup)
½ tsp vanilla extract
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
Shaved dark chocolate or chocolate curls (for garnish)

Directions

1. Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt.
Pour in the melted butter and mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to make sure it’s packed tightly and evenly. You can also lightly press it up the sides if you want a crust there as well.
Bake for about 8-10 minutes, until the crust is set and slightly golden. Remove from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

Lower the oven temperature to 300°F (150°C).
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar and beat until well combined.
Add in the vanilla extract, and then the eggs, one at a time, mixing after each addition.
Add the sour cream and heavy cream, and mix until the batter is smooth. Then, sift in the flour and mix until just combined.
Pour the cream cheese mixture into the cooled crust. Smooth the top with a spatula.

3. Bake the Cheesecake:

Place the cheesecake pan on the middle rack of the oven. Bake for about 55-70 minutes. The center should still slightly jiggle when you gently shake the pan.
Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for about 1 hour to prevent cracking.
After the hour, remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight for the best texture.

4. Make the Black Forest Topping:

While the cheesecake is cooling, prepare the cherry topping. In a small saucepan, combine the cherries, sugar, water, and lemon juice. Bring to a simmer over medium heat.
Mix the cornstarch with a small amount of water (about 1-2 tbsp) in a separate bowl to form a slurry. Add this to the simmering cherry mixture. Stir constantly for 1-2 minutes, until the sauce thickens.
Remove from heat and add the vanilla extract. Let the cherry topping cool to room temperature.

5. Whip the Cream:

In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer.
You’ll use this whipped cream for piping onto the cheesecake.

6. Assemble the Black Forest Cheesecake Symphony:

Once the cheesecake has cooled and is set, spread the cherry topping over the top of the cheesecake. You can leave some of the cheesecake edges exposed, or you can cover the entire surface with cherries.
Pipe whipped cream around the edges of the cheesecake in rosettes, or however you’d like.
Finish by garnishing with shaved dark chocolate or chocolate curls on top for a decadent touch.

7. Serve:

Slice the cheesecake carefully, using a sharp knife. If you want clean slices, dip the knife in hot water and wipe it dry before each cut.
Serve chilled and enjoy the indulgent flavors of Black Forest cheesecake!

Tips for Success:

Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing to avoid lumps in the batter.
Avoid cracking: The cheesecake should cool slowly. Letting it cool in the oven helps prevent cracking. Avoid opening the oven door during baking.
Extra cherry sauce: If you like more sauce, double the cherry topping recipe, and drizzle it over individual slices when serving.