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BAM Cake converter 
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Ingredients:
Base:
- 380g chocolate biscuits
- 57g melted salted butter
Cheesecake mass:
- 900g full-fat cream cheese (room temperature)
- 350g crystal sugar
- 4 large eggs (room temperature)
- 180 g sour cream (room temperature)
- 2 teaspoons BAM bourbon vanilla
- 225 g melted BAM milk chocolate
- 95g cocoa powder
- BAM Sour cherry jam (for layering)
Whipped cream:
- 180g sweet cream
- 38g powdered sugar
@bamchocolate.com Black Forest Cheesecake? This is a cheesecake that brings chocolate and cherries into perfect balance. Black Forest Cheesecake made with BAM milk chocolate and sugar-free cherry jam is rich, creamy, and deeply chocolatey. A layer of cherry jam adds freshness, while whipped cream gives it a refined finish. ?Ingredients • 380 g chocolate biscuits • 57 g melted salted butter • 900 g full-fat cream cheese • 350 g granulated sugar • 4 large eggs • 180 g sour cream • 2 tsp BAM bourbon vanilla • 225 g melted BAM milk chocolate • 95 g cocoa powder • BAM sugar-free cherry jam • 180 g heavy cream • 38 g powdered sugar Preparation Base Mix crushed chocolate biscuits with melted butter, press the mixture into a springform pan, and briefly bake to set the base. Cheesecake filling and baking Beat the cream cheese until smooth, then gradually mix in the sugar, eggs, vanilla, sour cream, melted BAM milk chocolate, and cocoa powder. Pour half of the mixture over the base, add a layer of BAM sugar-free cherry jam, and cover with the remaining filling. Bake, then let the cheesecake cool slowly and set completely in the fridge. Finishing Whip the heavy cream with powdered sugar and pipe it on top just before serving. Save for later and keep a dessert recipe that always impresses. #bam #becomeamaster #blackforestcheesecake #chocolatecheesecake #specialoccasiondessert
♬ original sound - BAM (Become A Master)
Instructions:
Preparation of the base:
1
Grind the chocolate biscuits into fine crumbs and mix them with the melted butter.
2
Spread the mixture evenly over the bottom of a greased cake tin (23 cm in diameter).
3
Bake at 170 °C for 10 minutes, then remove from the oven and leave to cool slightly.
Preparing the cheesecake mixture:
1
In a large bowl, beat the cream cheese until smooth and creamy.
2
Add the sugar, then beat in the eggs one at a time.
3
Stir in the BAM bourbon vanilla and sour cream, and finally the melted BAM milk chocolate and cocoa powder.
4
Pour half of the mixture on the baked base, top with a layer of BAM cherry jam without added sugar, then add the remaining half of the mixture.
Baking:
1
Bake at 170 °C for 1 hour and 30 to 45 minutes.
2
When the cheesecake is baked, the centre will still be slightly shaky, but the edges will be firm.
3
Switch off the oven, open the door slightly and leave the cake in the oven for 1 hour to cool slowly.
Cooling:
1
After one hour, take the cake out of the oven, remove the foil (if you used it) and place the tin on a wire rack.
2
Allow the cheesecake to cool to room temperature (1-2 hours), then place it in the fridge, covered, for at least 6 hours or overnight.
Decoration:
1
Before serving, whip the cream with the icing sugar and pipe it on top of the cake.
2
If desired, add some cocoa or sour cherries for decoration.
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