How To make Black Forest Cheesecake Squares
1 package fudge marble cake mix
1/4 cup oil
3 eggs
divided
3 packages (8 oz.) cream cheese :
softened
1/2 cup sugar
1/2 cup dairy sour cream
1/2 cup whipping cream
1 can (21 oz.) cherry pie filling
Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Reserve 1 cup dry cake mix and swirl pouch; set aside. In large bowl, combine remaining cake mix, oil and 1 egg at low speed until dough forms. Press in bottom and 1 inch up sides of greased pan. Bake for 8 minutes.
In large bowl, beat cream cheese until smooth and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Blend in reserved 1 cup cake mix, sugar, sour cream and whipping cream at low speed. Beat 3 minutes at medium speed until creamy.
Reserve 2 cups cheese mixture. Spoon remaining cheese mixture over crust. Add reserved swirl pouch to reserved cheese mixture; blend well. Spoon chocolate mixture evenly over cheese mixture.
Bake for 30-40 minutes until edges are set and center is almost set. Do not overbake. Run knife around sides of pan. Cool to room temperature on wire rack.
Spoon fruit filling evenly over top of cheesecake. Refrigerate several hours or overnight before serving. Store in refrigerator. Makes 48 bars.
How To make Black Forest Cheesecake Squares's Videos
????????????????Vegan Black Forest Cheesecake
The best cheesecake just happened right now in perfect timing for Valentine's Day! Black forest brownies & black forest cheesecake is the winning combination to spark some love! Love for eating vegan cheesecake that is!
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Cheesecake Squares Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cheesecake Squares. I'm always looking for different ways to make a cheesecake. So for this recipe I decided to make it in bar form. Cheesecake Squares (or Bars) are baked in a 9 x 13 inch (23 x 33 cm) rectangular pan making them ideal for a large crowd. They still combine the grainy texture of a Graham Cracker Crust with a smooth and creamy Cream Cheese Filling. Only the filling is a much thinner layer. And I like that. You can serve this as a plated dessert, with fresh berries, a fruit or chocolate sauce, or even lemon curd. But my favorite way is to just pick one up and eat it out of hand.
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The BEST No Bake Chocolate Cheesecake Bars
These creamy no-bake chocolate cheesecake bars are so rich, decadent, and ridiculously easy to make. The smooth cheesecake and Oreo crust are a match made in heaven!
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???????????????????? INGREDIENTS ????????????????????????
* 24 Oreos
* 1/4 cup unsalted butter
* 2 8 oz bricks Cream cheese softened
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 1/4 tsp vanilla extract
* 1/4 cup Dutched cocoa powder
* 12 oz semisweet chocolate 
* 3/4 cup cold heavy whipping cream
????FULL RECIPE HERE:
????????????TOOLS USED IN THIS VIDEO
➖Best semisweet chocolate chip-
➖Dutch processed cocoa-
➖Electric mixer-
➖Food processor-
????????????OUR FAVORITE KITCHEN TOOLS
➖Measuring cups-
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➖Mini prep bowls-
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➖zester-
➖Nonstick pan-
???????????? MORE DESSERTS TO ENJOY! ????????????
➖Oreo Cheesecake-
➖New York Style Cheesecake-
➖Old Fashioned Sour Cream Donut-
➖No Bake Mini Cheesecake-
➖Chocolate Cheesecake Bars-
➖Red Velvet Cake Balls-
➖Cottage Cheese Pancakes-
➖Fruit Pizza-
????????????????????INSTRUCTIONS ????????????????????????
1. Place 24 whole Oreos in a food processor and pulse until you get fine crumbs. Then add 1/4 cup of melted unsalted butter into the food processor and pulse again until the butter is well combined.
2. Line a 9x9 inch baking dish with parchment paper and press the Oreo crust into the bottom of the pan. You can use your hands or the bottom of a measuring cup in this step.
3. At this point, you can either refrigerate the crust for at least 4 hours or bake it at 350 degrees Fahrenheit for about 5 minutes. This is just to set the crust in place. 
4. In the meantime place 2 (8ounce) bricks of softened cream cheese into a large mixing bowl along with 1 cup of granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract. Using an electric hand mixer, beat everything together until well combined.
5. Now melt 12 oz of semisweet chocolate chips in a microwave-safe bowl and add it to the cheesecake batter making sure to scrape all the melted chocolate out of the. Bowl. Then add 1/4 cup of Dutch-processed cocoa powder. Give it another mix and set it aside. Be sure to use Dutched cocoa since it gives these cheesecake bars a rich chocolate flavor.
6. In a separate bowl whisk 3/4 cup cold heavy cream using an electric hand mixer until stiff peaks form.
7. Then add it to the cream cheese mixture. Mix just until well incorporated. Scrape down the sides and bottom of the bowl as needed.
8. Pour the cheesecake batter right over the Oreo crust and smooth it out with a spatula. Place in the refrigerator for at least 4 hours before serving.
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#cheesecake #chocolate #simplyhomecooked
⏱ Time Slots ⏱
0:00 Intro
0:28 Making the Oreo Crust
1:15 The Cream Cheese Filling
2:55 Completing the Cheesecake
3:16 Conclusion
Black Forest Cheesecake
A lovely moist dense pound-cake like chocolate cake with a decadent cheesecake ribbon. This recipe by Carey Enns of Aylmer Ontario, found in Taste of Home Magazine. I didn't create this recipe.
2 packages cream cheese (8oz / 250g each)
3/4 cup sugar (150g)
2 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2.5 ml) almond extract
dash salt (didn't show this in video)
Batter:
1 1/2 cups sugar ( 300g)
1/2 cup (125ml) canola oil (or other vegetable oil)
1 egg
1 1/2 tsp (7.5 ml) vanilla extract
2 1/4 cups (290g approx) all purpose flour
1/3 cup (30g) powdered unsweetened cocoa
1 tsp (5g) baking soda
1/4 tsp (1g) salt
1 1/2 cups (375ml) buttermilk
(make your own by mixing the 1 1/2 cups of milk with 1 1/2 tbsp ( 22.5ml) vinegar or lemon juice, stir and let sit for a few minutes)
Topping:
1 can cherry pie filling, whipped cream
1. In large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined, stir in extracts and salt, set aside.
2. in another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour cocoa, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk.
3. Spoon half of the batter into a greased and floured 10 inch fluted tube pan, spread with half of the cream cheese mixture, repeat layers.
4. Bake at 375F (190C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and remove from pan.
5. Slice cake, serve topped with cherry pie filling and whipped cream or topping. Refrigerate leftovers.
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze! A very easy and stunning dessert to make which will surely WOW your guests. Also known as Entremet, this beautiful dessert consist of a chewy dense Chocolate Brownie Base topped with a luscious Black Forest flavored Cheesecake Mousse Dome topped off with a pretty shiny Mirror Glaze which is surprisingly easy to make. Enjoy!
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INGREDIENTS:
CHOCOLATE BROWNIE BASE
120g Unsalted Butter
3 Large Eggs
170g Dark Chocolate
3 Tablespoons Cocoa Powder
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
CHEESECAKE FILLING
250g Softened Cream Cheese
1/2 Cup Caster Sugar
300ml Thickened/Whipping Cream
1 Tablespoon Gelatine
3 Tablespoons Hot Water
100g Dark Melted Chocolate
2 Tablespoons Cherry Syrup from bottled Cherries
Cherries
MIRROR GLAZE
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
2 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
AmeriColor Violet Gel Colour
AmeriColor Super Red Gel Colour
GARNISH
Melted white chocolate for topper
Edible Pearls
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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