Скачать или смотреть Black Forest Cheesecake

Event or no event, a decadent chocolate dessert is always on the crave list. And this cake especially combines the classic American cheesecake with the German flavors.
Also, if you haven't tried a cheesecake made with Greek yogurt, this is the recipe you need.

I was skeptical about using Greek yogurt at first and it took me two hours just to write down a draft for this recipe as I was weighing out and switching ingredients and their ratio. But the result speaks for itself.


Black Forest Cheesecake

Semisweet chocolate 6 Oz- 170g
Heavy whipping cream 1 cup- 8 Oz
Coffee granules instant 1 tsp

Cream cheese(full fat) 1 ¾ lb- 850g-1 lb 14 Oz
Sour cream 4 Oz- ½ cup
Greek yogurt 6 Oz- ¾ cup
Granulated sugar 150g- ¾ cup
Brown sugar 100g- ½ cup
Vanilla paste ½ tsp
Eggs 4 large
1 ½ tbsp flour
1 ½ tbsp corn starch
1 ½ tbsp cocoa powder

Crust:

Chocolate cookies or chocolate crackers- 3 cups crushed crumbs
¼ cup melted butter

Chocolate Ganache:

4 Oz. good quality chocolate
⅓ cup cream

Cherry Compote:

1 ½ cups pitted fresh cherries
2 tbsp sugar
1 tbsp corn starch dissolved in ¼ cup water




Process:

Prepare the pan by lining it with the parchment paper. The baking temperature is 350 F.
Combine cream cheese and sugars. Mix with a wooden spoon till the cream cheese softens and the sugar melts a bit. Add Greek yogurt and sour cream to it.
Add vanilla and use a hand blender to blend it into a smooth texture. Add eggs one at a time and whisk after each addition.
Add chocolate to a double boiler bowl and pour heavy cream into it. Add instant coffee granules to it and let it melt over a pot of barely simmering water.

Once the chocolate is melted well, add it to the cream cheese bowl. At this stage whisk it slowly and try not to incorporate air into the batter. Sift together the dry ingredients over the mixture and whisk it till all the flour is absorbed.

Crush the chocolate cookies into fine crumbs. Add melted butter to it and mix it very well.
Transfer to the pan. Pack the crumbs tightly to form a crust base for the cheesecake. Use the back of a glass to pack the crumbs into the base of the pan.

Pour the prepared batter on top of the crust. Tap it twice to let the air bubbles escape.
Have a kettle of boiling water ready. Slide the cake pan in the middle of the oven and just below it have another empty tray.
Pour hot water into the empty tray that is underneath the cake pan. Close the oven door and bake at 350 F for one hour without disturbing it.
After one hour turn the oven off and leave the oven door fully open for ten minutes with the cheesecake still inside the oven.
After ten minutes have passed, remove it from the oven and transfer it to a cooling rack.
Cool it completely, before chilling it in the fridge. Chill it overnight for the best result.

The next day, prepare the ganache by melting together the chocolate and cream.
Also, prepare the cherry compote by cooking halved cherries and sugar together on low heat for about five minutes or till the cherries release some water.

Add the dissolved cornstarch to it, mix well, and remove from the heat. Let it cool.

Decorate the cake with a ganache layer and top it with cherry compote.

Cut the cake into slices after the ganache sets up and enjoy with coffee.


Feast Well!♥️