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Black Forest Cheesecake Symphony

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A luscious chocolate cheesecake with cherry pie filling, glossy ganache, and garnished with raspberries and chocolate shavings, making it a perfect centerpiece for special occasions.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 12 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 24 pieces Oreo cookies, finely crushed Base for crust
  • 1/4 cup unsalted butter, melted Binds the crust and adds richness
For the cheesecake filling
  • 3 packages cream cheese, room temperature (680 g total) Soften fully for a lump-free filling
  • 1 cup granulated sugar Balances chocolate and cherry tartness
  • 3/4 cup sour cream Adds creaminess and a slight tang
  • 1/3 cup unsweetened cocoa powder Deepens the chocolate in the filling; sift to avoid lumps
  • 1 tsp vanilla extract Flavor enhancer
  • 3 large eggs, room temperature For structure and richness
For the topping
  • 1 cup cherry pie filling Stirred on top or swirled if you prefer ribbons
  • 2/3 cup heavy cream For the ganache base
  • 6 oz semi-sweet chocolate, chopped Melts into a shiny ganache
  • Fresh raspberries For garnish and a pop of acidity
  • Chocolate shavings Extra drama on top

Method
 

Crust
  1. Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Combine the finely crushed Oreos with melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom (and slightly up the sides, if desired) of the springform pan.
  4. Bake for 8–10 minutes, then cool on a rack while you prepare the filling.
Cheesecake
  1. Reduce oven to 300°F (150°C). Wrap the bottom of the springform pan with foil if using a water bath.
  2. In a large bowl, beat room-temperature cream cheese with granulated sugar until smooth and creamy.
  3. Add sour cream, sifted cocoa powder, and vanilla. Mix until combined and silky.
  4. Add eggs one at a time, mixing slowly until just combined.
  5. Pour the batter over the cooled crust, smoothing the top.
  6. Place the springform pan into a larger roasting pan. Add enough hot water to the roasting pan to come halfway up the springform sides.
  7. Bake for 55–70 minutes, until the edges are set and the center jiggles slightly when tapped.
  8. Turn off the oven and crack the door; let the cheesecake cool inside for 45 minutes.
  9. Remove from oven and cool fully on a rack.
Ganache
  1. Heat the heavy cream until it simmers (do not boil). Pour over chopped semi-sweet chocolate in a heatproof bowl.
  2. Let sit for 2–3 minutes, then stir until smooth and glossy.
  3. Once the cheesecake is cooled to room temperature, spoon cherry pie filling over the top.
  4. Pour ganache over the cherries, letting it slightly drizzle down the sides.
  5. Chill the cake for at least 4 hours, preferably overnight, to set the ganache and firm up the filling.
Final touches
  1. Before serving, remove the springform ring and garnish with fresh raspberries and chocolate shavings.
  2. Use a hot, dry knife between slices for clean cuts.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 32gSaturated Fat: 18gSodium: 300mgFiber: 1gSugar: 18g

Notes

Let cream cheese and eggs sit at room temperature for 30–60 minutes for smoother blending. Store in the refrigerator for up to 5 days, and freeze (without garnish) for up to 2 months.

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