Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, blackforest cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Blackforest cheesecake is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Blackforest cheesecake is something that I have loved my whole life. They are nice and they look fantastic.
Get Delicious Pies and Cheese Cakes Delivered Directly to Your Door at Your Convenience. Chocolate and cherries are an undeniably great combo and this black forest cheesecake is a great vehicle for showcasing this delightful pairing. The crust is an easy-peasy chocolate cookie crust with sugar to amp up the sweetness just a bit. This luscious Black Forest Cheesecake is just that… impressive!
To begin with this recipe, we must first prepare a few components. You can cook blackforest cheesecake using 13 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Blackforest cheesecake:
- Get 1 1/2 cups crushed Oreos (16 cookies)
- Get 3 Tbsp butter
- Make ready 12 oz. (1 bag) semi-sweet chocolate chips (high quality)
- Take 3 packages (8 oz.) Philadelphia Cream Cheese
- Prepare 1 1/4 cups sugar
- Take 1/4 teaspoon salt
- Make ready 1/2 cup sour cream
- Prepare 2 teaspoons vanilla extract
- Get 3 eggs
- Get Whipped Cream (3/4 cup heavy cream)
- Make ready 1/4 cup powdered sugar
- Take 1/2 teaspoon vanilla)
- Take 1 can cherry pie filling
It's covered in a luscious cream cheese frosting and crowned with more cherries and grated chocolate. PLACE the reserved cherry liquid in a small saucepan along with the sugar, rum and cornflour. These mini cheesecake cups are as easy to make as they are to enjoy. Rich black forest cheesecake filling and miniature cookie crusts make these diminutive desserts delicious.
Steps to make Blackforest cheesecake:
- Pull out all ingredients, and allow them to sit out at room temperature while you make the crust.
- Preheat oven to 375F. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small bowl, then pour butter over crumbs and stir until evenly moist. Dump 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". - Bake crust in pre-heated oven for 10 minutes.
- Boil 2 cups of water in a pot. Pour chocolate chips into a heat proof bowl (I use a glass bowl) that is large enough to sit in the pot without being submerged in the water. Place the bowl on top of the pot and let the steam melt the chocolate. Stir until fully melted and smooth. Set aside.
- In the bowl of an electric mixer (using a paddle attachment), blend (room temperature) cream cheese until smooth.
- 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.
- Crack eggs into a small bowl and blend 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 are added, or you will incorporate too much air causing it to later puff up and deflate.
- Pour filling into baked crust. - Reduce oven temperature to 300F.
- Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when nudged.
- To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross a few sheets of 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 30 minutes, then cover and move to the refrigerator and chill for 8 hours or overnight.
- Top chilled cheesecake with whipped cream (3/4 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla). Beat cream until it begins to thicken, add powdered sugar and vanilla, then continue to beat until thick and fluffy.
- Top whipped cream layer with 1 can of cherry pie filling.
- Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts.
These mini cheesecake cups are as easy to make as they are to enjoy. Rich black forest cheesecake filling and miniature cookie crusts make these diminutive desserts delicious. Add them to the buffet table at your next party for a bite sized dessert everyone will love. I adore Christmas; the lights, the food, the TV, the food, the family get togethers, the food, and the all round general happiness. But yeah, as you can tell, I LOVE the food so much more than normal food!
So that is going to wrap it up for this special food blackforest cheesecake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
