Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, blackforest cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Blackforest cheesecake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Blackforest cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.

This Black Forest Cheesecake is a decadent dark chocolate cheesecake topped with cherries, whipped cream, and chocolate curls for a delicious and beautiful dessert. A lovely moist dense pound-cake like chocolate cake with a decadent cheesecake ribbon. This recipe by Carey Enns of Aylmer Ontario. A retro combination of flavours, black forest NEVER goes out of style.

To begin with this recipe, we must prepare a few ingredients. You can have blackforest cheesecake using 13 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Blackforest cheesecake:

1. Make ready crushed Oreos (16 cookies)
2. Take butter
3. Prepare semi-sweet chocolate chips (high quality)
4. Take Philadelphia Cream Cheese
5. Take sugar
6. Take salt
7. Make ready sour cream
8. Make ready vanilla extract
9. Take eggs
10. Prepare Whipped Cream (3/4 cup heavy cream)
11. Take powdered sugar
12. Prepare vanilla)
13. Prepare cherry pie filling

This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake. This dark, indulgent chocolate cheesecake swirled with cherries is a great showstopper for any occasion. Be the first to rate & review! This slow cooker or Instant Pot cheesecake is going to be your favorite way to make a decadent.

Steps to make Blackforest cheesecake:

1. Pull out all ingredients, and allow them to sit out at room temperature while you make the crust.
2. 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.
3. 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.
4. In the bowl of an electric mixer (using a paddle attachment), blend (room temperature) cream cheese until smooth.
5. Add sugar and blend until fully incorporated.
6. Add salt, sour cream and vanilla and continue to blend.
7. Add melted (and cooled) chocolate and blend to combine.
8. 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.
9. Pour filling into baked crust. - Reduce oven temperature to 300F.
10. Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when nudged.
11. 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.
12. Cool cheesecake at room temperature 30 minutes, then cover and move to the refrigerator and chill for 8 hours or overnight.
13. 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.
14. Top whipped cream layer with 1 can of cherry pie filling.
15. Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts.

Be the first to rate & review! This slow cooker or Instant Pot cheesecake is going to be your favorite way to make a decadent. Black Forest Cheesecakes layered with an Oreo crust, a rich, velvety smooth chocolate cheesecake, sweet and fluffy whipped creamy and a slightly tart, vibrantly red luscious. Top cheesecake with pie filling and whipped topping just before serving. Eating well is not all about sacrifice.

So that’s going to wrap this 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’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!