Thursday, May 22, 2014

Black Forest Cheesecake

I love cheesecakes, and this one is to die for.  This creamy and so impressive Black Forest Cheesecake is rich, creamy chocolate cheesecake has an amazing Oreo crust filled with the best filling you will ever have, then is topped with fresh whipped cream and sweet cherry filling … it’s combination that you will not have a piece left..Enjoy!!! So glad I found this wonderful recipe, link below to original recipe...Try it you will love it:))


1 1/2 cups crushed Oreos (about 16 cookies)
3 tablespoons butter
12 oz. (1 bag) semi-sweet chocolate chips (high quality)
3 packages (8 oz. each) Philadelphia Cream Cheese
1 1/4 cups sugar
1/4 teaspoon salt
1/2 cup sour cream (any fat content)
2 teaspoons vanilla extract
3 eggs
Fresh Whipped Topping:
3/4 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 can cherry pie filling


Preheat oven to 375 degrees. Crush the cookies in a bag (do not remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small bowl in the microwave then pour butter over crumbs and stir until evenly moist. Place mixture into the bottom of a 9" springform pan and press down firmly on the bottom and up the sides of the pan about 1-2 inches. I use my hands to press the crumbs up the sides, and around the bottom.
Bake crust for 10 minutes. Then set aside.
Prepare the filling-
1.Pour chocolate chips into a bowl and microwave in 30 second intervals, stir, until fully melted and smooth. Set aside.
2.In the bowl of an electric mixer (using a paddle attachment), beat cream cheese until smooth, do not over beat.
3.Add sugar and blend until fully incorporated.
Add salt, sour cream and vanilla and continue to blend.
Add melted (and cooled) chocolate and blend to combine.
4.Crack eggs into a small bowl and stir together with a fork.
Add eggs to the cheesecake mixture and blend on low speed just until combined. You do not want to beat the mixture too much after the eggs.
Pour filling into baked crust.
Reduce oven temperature to 300 degrees.
Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when touched.
Water Bath: To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil,  so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.
Cool cheesecake at room temperature for 1 hour then cover and move to the refrigerator and chill for at least 10 hours, I do over night.
For The Whipped Cream: Top chilled cheesecake with whipped cream. Beat cream until it begins to thicken and creamy, then add powdered sugar and vanilla, continue to beat until thick and fluffy.
Top whipped cream layer with 1 can of cherry pie filling.
Keep refrigerated until ready to serve. Refrigerate leftovers.

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