Black Forest Cheesecake Recipe

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Black Forest Cheesecake
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Ingredients
15
Count
Nutrition
468
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan.
  2. Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.
  3. Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.
  4. Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.
  5. Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
  6. Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 468.44 Kcal (1961 kJ)
Calories from fat 232.46 Kcal
% Daily Value*
Total Fat 25.83g 40%
Cholesterol 121.84mg 41%
Sodium 178.53mg 7%
Potassium 64.95mg 1%
Total Carbs 57.63g 19%
Sugars 42.48g 170%
Dietary Fiber 2.82g 11%
Protein 5.73g 11%
Vitamin A 0.1mg 4%
Iron 2mg 11%
Calcium 40.9mg 4%
Amount Per 100 g
Calories 368.63 Kcal (1543 kJ)
Calories from fat 182.93 Kcal
% Daily Value*
Total Fat 20.33g 40%
Cholesterol 95.88mg 41%
Sodium 140.49mg 7%
Potassium 51.12mg 1%
Total Carbs 45.35g 19%
Sugars 33.43g 170%
Dietary Fiber 2.22g 11%
Protein 4.51g 11%
Vitamin A 0.1mg 4%
Iron 1.6mg 11%
Calcium 32.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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