Black Forest Cheesecake

Ingredients and Weight:

1. Cream cheese - 500g
2. Digestive cookies - 200g (crushed)
3. Dark chocolate - 100g (melted)
4. Raspberries - 100g (fresh or frozen)
5. Sour cherries - 100g (pitted and halved)
6. Vanilla extract - 1 tsp
7. Large eggs - 3
8. Heavy cream - 200ml
9. Brown sugar - 1/3 cup

Preparation Time:

• Preparation: 30 minutes
• Cooking: 60 minutes
• Total: 90 minutes

Difficulty Level: Level 4 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 325°F.
2. In a large bowl, combine the crushed digestive cookies and melted dark chocolate. Mix well and press into the bottom of a springform pan.
3. In a separate bowl, mix the cream cheese, brown sugar, and vanilla extract until smooth.
4. Add the eggs one by one, mixing well after each addition.
5. Stir in the heavy cream.
6. Pour the cheesecake mixture over the cookie base.
7. Arrange the fresh or frozen raspberries and sour cherries on top of the cheesecake.
8. Place the springform pan in a larger baking dish and add hot water to create a water bath.
9. Bake for 60 minutes or until the cheesecake is set and slightly jiggly in the center.
10. Allow to cool at room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Information: (Per serving, assuming 8 servings total)

• Calories: Approximately 450 calories per serving
• Fat: 30g
• Carbohydrates: 35g
• Protein: 8g

Dish Characteristics:

• Rich and creamy cheesecake with a chocolatey base.
• Topped with fresh fruit for a sweet and sour contrast.
• Smooth and dense texture, perfect for dessert or as a snack.

User Comments:

1. "This cheesecake was amazing! The combination of chocolate and fruit was perfect."
2. "I love the dense and creamy texture of the cheesecake. The sour cherries added a nice contrast."
3. "I made this for my family and they loved it! Will definitely make it again."

Special Precautions and Tips:

• Make sure to use full-fat cream cheese for the best texture and flavor.
• Do not overbake the cheesecake, or it may become dry and crumbly.
• Allow the cheesecake to cool completely before refrigerating, or it may crack on the surface.