Ingredients for Black Forest Cheesecake
- 1 ½ cups chocolate wafer crumbs
- ¼ cup melted butter
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons Kirsch (or other cherry liqueur)
- Semisweet Chocolate
- ½ cup sour cream
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How to Make Black Forest Cheesecake
- Combine 1 ½ cups chocolate wafer crumbs and ¼ cup melted butter. Mix well until evenly moistened.
- Firmly press the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Refrigerate while you prepare the filling.
- In a large bowl, beat 3 (8 ounce) packages cream cheese with an electric mixer until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating until smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in 2 tablespoons Kirsch (or other cherry liqueur). Mix until well combined.
- Pour the batter into the prepared crust.
- Bake in a preheated oven at 400°F (200°C) for 10 minutes.
- Reduce the oven temperature to 200°F (95°C) and continue baking for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This prevents cracking.
- Once completely cool, remove from the oven and let it cool to room temperature.
- While the cheesecake cools, prepare the ganache: Melt 6 ounces of semi-sweet chocolate in a double boiler or microwave (in 30 second intervals, stirring in between).
- Stir in ½ cup sour cream until smooth and glossy.
- Spread the chocolate ganache evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream and maraschino cherries with stems before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
141g
Fat
121g
Carbs
16g
