Chocolate Cherry Black Forest Cheesecake Recipe | with Whipped Cream & Cherry Pie Filling
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If you love classic Black Forest Cake, you’re going to love this incredible chocolate cherry cheesecake recipe! My Black Forest Cheesecake is made with a chocolate cookie crust, rich and delicious chocolate cheesecake batter, and topped with cherry pie filling and cherry whipped cream! This rich chocolate cheesecake is perfect for the holiday season, or any time of the year for any special occasion! Plus, it’s really easy to make!
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Contents of this video:
00:00 Introduction
00:49 Making the Oreo Crust
02:15 Making the Chocolate Cheesecake
04:42 Baking the Cheesecake
06:02 Making Cherry Whipped Cream
06:53 Assembling the Cheesecake
08:24 Serving the Cheesecake
09:04 Taste Test
#blackforestcake #chocolate #cheesecake #baking #dessert #TatyanasEverydayFood
Love & Best Dishes: Chocolate-Cherry Chiffon Pie Recipe | No Bake Desserts Easy
Chocolate-Cherry Chiffon Pie Recipe | No Bake Desserts Easy - Paula has some great no-bake dessert recipes, including this jello pie with whipped cream. It's just another of her fabulous summer dessert ideas!
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Chocolate-Cherry Chiffon Pie Recipe:
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Chocolate Cherry Cake
This is a delicious Chocolate Cherry Cake that is filled with whipped cream and cherries, frosted with a chocolate pudding frosting, topped with ganache, and gold cherries. It’s so delicious and beautiful!
Recipe:
Ingredients
Chocolate Cake
1 1/2 cups all-purpose flour 183 grams
1/3 cup unsweetened cocoa powder 39 grams
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1/2 cup unsalted butter room temperature 113 grams
1 cup sugar 200 grams
2 large eggs
2 tsp vanilla extract
2/3 cup milk 157 ml
2/3 cup hot brewed coffee 157 ml, or hot water (read notes*)
Chocolate Pudding Frosting
1/2 cup heavy cream 120 ml
113 grams chopped chocolate or good quality chocolate chips
2 1/4 cups powdered sugar 281 grams
3/4 cup cocoa powder 75 grams
339 grams butter room temperature (both salted or unsalted will work)
1/2 tbsp vanilla extract
Cherry Whipped Cream Filling
3/4 cup heavy whipping cream cold (180 ml)
1 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup chopped cherries
Ganache Drip
113 grams chopped chocolate or chocolate chips
1/3 cup heavy cream 78 ml
To assemble
1/4 cup cherry liqueur
8 whole cherries
Edible gold leaf
PS. in the video I make the ganache for the frosting and the ganache for the drip together, which is why it looks like a large amount, but I've divided the recipe because people will most likely make this in stages, and it will help to make the drip ganache separately in order to easily obtain the best consistency for it.
How to make Fudge Cherry Cream Cheese Dump Cake
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Don't forget to turn ON the BELL ????
Set your oven to 350°f
standard pan size 9x5
2 cans chewy pie filling
1 box fudge cake mix
whipped cream cheese (I did not measure) trust your quantity
My oldest son suggested I make this version of Dump Cake and I thank him. This was so good!
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Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
Find more info about this Chocolate Pie Recipe at:
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.