Black Forest Cheesecake Symphony

Black Forest Cheesecake Symphony is a dramatic layered dessert with a crunchy chocolate cookie crust, creamy vanilla cheesecake, glossy cherry filling, and a rich chocolate ganache crown. It delivers all the flavors of classic Black Forest cake—chocolate, cherries, and whipped‑cream richness—in a single, show‑stopping cheesecake slice.​

Starting with an Oreo‑style crumb crust keeps the base simple and sturdy, while a smooth baked cheesecake layer provides a mellow contrast to the tart cherry filling and dark chocolate topping. Finished with fresh cherries and chocolate shavings, it’s tailor‑made for holidays, birthdays, and any occasion where you want a bakery‑worthy centerpiece.​

Ingredients

Chocolate cookie crust

• 2 cups (200 g) chocolate cookie crumbs (Oreos with cream removed, or chocolate graham crackers)
• 6 tablespoons (85 g) unsalted butter, melted
• Pinch of salt​

Cheesecake layer

• 24 oz (680 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract​

Cherry layer

• 1 can (21 oz / about 600 g) cherry pie filling
  or about 3 cups pitted cherries cooked briefly with sugar and thickened with cornstarch​

Chocolate ganache topping

• 1 cup (170 g) semisweet or dark chocolate chips, chopped if needed
• 1/2 cup (120 ml) heavy cream
• 1 tablespoon butter (optional, for extra gloss)​

Garnish

• Fresh cherries
• Chocolate curls or shavings​

Step‑by‑Step Instructions

1. Make the crust

1. Heat oven to 325°F (163°C). Grease a 9‑inch springform pan and line the base with parchment.
2. In a bowl, mix chocolate cookie crumbs, melted butter, and a pinch of salt until the mixture looks like wet sand.
3. Press firmly into the bottom of the pan (and slightly up the sides if you like) using the bottom of a measuring cup.
4. Bake 8–10 minutes until fragrant, then cool slightly while you prepare the cheesecake batter.​

2. Prepare the cheesecake filling

1. Beat softened cream cheese on medium speed until completely smooth, scraping the bowl well.
2. Add sugar and beat until creamy with no lumps.
3. Mix in sour cream and vanilla.
4. Add eggs one at a time on low speed, just until incorporated; avoid over‑mixing to minimize cracking.​

3. Bake the cheesecake layer

1. Pour the cheesecake batter over the cooled crust and smooth the top.
2. Place the springform pan on a rimmed baking sheet. For extra insurance, wrap the outside of the pan with foil and set it in a shallow water bath, or place a separate pan of hot water on a lower rack to create steam.​​
3. Bake 45–60 minutes, until the edges are set and the center still has a slight jiggle.
4. Turn off the oven, crack the door, and let the cheesecake sit inside 30 minutes before moving it to a rack to cool completely. Then chill at least 4–6 hours or overnight.​​

4. Add cherry layer

• Once the cheesecake is fully chilled and set, spread cherry pie filling evenly over the top in a generous layer. Keep a little moundier in the center if you like. Return to the fridge while you prepare ganache.​

5. Make the ganache and finish

1. Place chocolate in a heat‑safe bowl.
2. Heat cream in a small saucepan just until it gently simmers, then pour over the chocolate. Let stand 1–2 minutes.
3. Add butter if using, then whisk until smooth and glossy. Let cool until slightly thickened but still pourable.​
4. Pour ganache over the cherry layer, nudging it toward the edges so it drips slightly down the sides.
5. Chill 20–30 minutes to set, then top with fresh cherries and chocolate curls before serving.​
   
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