Best 3 Black Forest Cheesecakes Recipes
Indulge in a symphony of flavors with our delectable Black Forest Cheesecake collection, a harmonious blend of rich chocolate, sweet cherries, and creamy cheesecake. Embark on a culinary journey with our diverse range of recipes, each offering a unique interpretation of this classic dessert. From the traditional Black Forest Cheesecake adorned with luscious chocolate ganache and fresh cherries to the innovative White Chocolate Black Forest Cheesecake, featuring a velvety white chocolate mousse and tangy cherry compote, our recipes cater to every palate. Discover the gluten-free Black Forest Cheesecake, a delightful option for those with dietary restrictions, and the Mini Black Forest Cheesecakes, perfect for individual servings or special occasions. Get ready to tantalize your taste buds and impress your loved ones with these captivating Black Forest Cheesecakes.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK FOREST CHEESECAKES
A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.
Provided by smbassref
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
- Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
- Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
- Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
- Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 36.3 g, Cholesterol 74 mg, Fat 16.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 9.4 g, Sodium 183.2 mg, Sugar 17 g
TINA'S BLACK FOREST MINI CHEESECAKES
My friend and former co-worker, Tina, very kindly shared this family favorite recipe. I have made them many times over the years for parties. They are easy and always the first thing to go from the dessert table when I serve them. You can spread the batter out to as many as 24 muffin tins, if needed.
Provided by HeatherFeather
Categories Cheesecake
Time 50m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
- Place one cookie in the bottom of each baking cup.
- In a large bowl, beat cream cheese until smooth.
- Add sugar, cocoa, and flour, blending well.
- Add eggs, beating well.
- Stir in sour cream and almond extract.
- Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
- Bake 20-25 minutes, or until set.
- Remove from oven and let cool 10 minutes.
- Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
- Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
- Let cakes cool in pans about 30 minutes, then CHILL well.
- Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
- You may have extra pie filling left over.
- Keep leftover cheesecakes chilled.
BLACK FOREST CHEESECAKES
As sure as chocolate and cherries go together, so do my family's yuletides and these no-fuss cheesecakes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325° for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.
Nutrition Facts :
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cheesecake will be. Use real cream cheese, not a spread or whipped topping. Use fresh eggs and butter, and high-quality cocoa powder.
- Don't overmix the batter: Overmixing the batter can make the cheesecake tough. Mix just until the ingredients are combined.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Chill the cheesecake completely before serving: This will help the cheesecake to set properly and make it easier to slice.
- Garnish the cheesecake with fresh berries and whipped cream: This will add a pop of color and flavor to the cheesecake.
Conclusion:
Black Forest cheesecakes are a delicious and impressive dessert that is perfect for any occasion. With a creamy cheesecake filling, a rich chocolate crust, and a tart cherry topping, these cheesecakes are sure to be a hit. Follow the tips above to make sure your Black Forest cheesecake turns out perfect.
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