Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 cups cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
2 cups pitted cherries, fresh or jarred
1/2 cup cherry juice (if using jarred cherries)
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 cup chocolate chips, melted (for topping)
Directions:
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs and melted butter, mixing until well combined. Press the mixture into the base of a springform pan to form the crust. Bake for 10 minutes and let cool.
In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, granulated sugar, vanilla extract, and cocoa powder, mixing until well combined.
In another bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top and refrigerate for 4 hours or overnight to set.
In a saucepan, combine the cherries, cherry juice (or water if using fresh cherries), lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften.
Let the cherry topping cool slightly before spooning it over the chilled cheesecake.
Drizzle the melted chocolate over the top of the cheesecake, creating a beautiful topping.
Serve and enjoy the indulgent Black Forest Cheesecake!
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes | Kcal: 450 kcal per serving | Servings: 10 servings
