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Ingredients:
For the crust:
– 1 1/2 cups chocolate sandwich cookies (e.g., Oreos), crushed
– 1/4 cup granulated sugar
– 6 tablespoons (84g) unsalted butter, melted
For the cheesecake:
– 16 ounces (450g) cream cheese, softened
– 1/2 cup (110g) granulated sugar
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup (240g) sour cream
For the chocolate ganache:
– 1 cup (200g) semisweet chocolate chips
– 1 cup (240ml) heavy cream
For the whipped cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
For the cherry topping:
– 1 cup (120g) maraschino cherries, drained and chopped
– 1/4 cup (60g) granulated sugar
Instructions:
1. Prepare the crust:
1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, mix together the crushed cookies and sugar.
3. Stir in the melted butter until the mixture is evenly moistened.
4. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
5. Bake for 10-12 minutes, or until the crust is set.
6. Let cool completely.
2. Prepare the cheesecake:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Gradually add the granulated sugar and beat until combined.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Stir in the sour cream.
5. Pour the cheesecake batter into the prepared pan over the crust.
6. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
7. Let cool in the pan for 1 hour, then run a knife around the edges and release the springform.
8. Let cool completely on a wire rack.
3. Prepare the chocolate ganache:
1. In a small saucepan, heat the heavy cream over medium heat until simmering.
2. Remove from heat and pour over the chocolate chips in a heatproof bowl.
3. Let sit for 2-3 minutes, then stir until smooth and glossy.
4. Prepare the whipped cream:
1. In a medium bowl, whip the heavy cream until soft peaks form.
2. Gradually add the granulated sugar and whip until stiff peaks form.
5. Assemble the cheesecake:
1. Place the cooled cheesecake on a serving plate.
2. Spread the chocolate ganache over the top of the cheesecake.
3. Top with whipped cream and chopped maraschino cherries.
4. Refrigerate for at least 4 hours or overnight before serving.
Enjoy your delicious Black Forest Cheesecake!