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Black forest cheesecake crack#

Transfer the batter to the springform pan on top of the pre-baked crust.

Pour the cooled melted chocolate into the cake batter and stir until combined. Add the vanilla extract and the eggs, one at a time, beating only enough to incorporate the eggs into the mixture. Add the sour cream and sugar-cocoa powder mixture and continue to beat on medium-high speed until well combined. With an electric beater, beat the cream cheese until very smooth.

Sift the cocoa powder into the sugar to remove any lumps and stir to combine in a small bowl.

Melt the semi-sweet chocolate over a double boiler (or in the microwave in 30 second intervals) stirring regularly.

Air-fry the crust at 325☏ for 10 minutes and then set aside.

Press the mixture into the bottom of the 9-inch springform pan. Transfer the crumbs to a bowl and stir in the sugar and melted butter until well combined.

Process the chocolate water cookies in a food processor until ground into crumbs.

Butter the sides and the bottom of a deep 9-inch springform pan.

Black forest cheesecake crack#

This slow transition from the hot air fryer to the fridge is the second key to not getting a big crack in the top surface.

When it has reached room temperature, cover with plastic and refrigerate for at least 2 hours. Then, let the cheesecake cool for 30 to 60 minutes in the turned off air fryer before moving it to room temperature and letting it cool completely. The second stage of baking is done uncovered. Do your best to tent that foil on top so that it doesn’t touch the batter, but make sure you tuck the foil under the bottom of the pan so that it doesn’t blow off in the air fryer. During the first stage of baking, the cheesecake should be covered with aluminum foil. (If you print the recipe below, you’ll see the adjusted ingredient quantities under the Notes.) Regardless of which style of air fryer you are using, a cheesecake bakes in two stages in an air fryer. That’s not to say you can’t make this with a basket-style air fryer – you can! You just need to adjust the recipe by using a pan the right size (7-inches for most air fryers) and reducing the quantity of ingredients accordingly. Store airtight in the refrigerator for up to three days.If you’re making this cheesecake in a 9-inch springform pan, you’ll need to use an air fryer oven rather than a basket-style air fryer.Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78☏) for about one hour.Transfer to a piping bag with a decorative tip. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft.Top chilled cheesecake with cherry pie filling, mounding cherries toward center. Decoration: Release sides of springform pan.Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.The center will still jiggle while edges will be set. Bake for 50-60 minutes or until center is almost set.Pour cheesecake batter over crust and spread evenly. Mix in melted chocolate until combined.Add eggs, one at a time, mixing on low speed after each addition until just mixed.

In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.

Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth.Set aside to cool while making cheesecake. Bake crust for five minutes until set.Press into bottom of a 9-inch springform pan. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together.