If you’re looking for a dessert that combines rich flavors and a stunning presentation, look no further than the Black Forest Cheesecake. This dessert brings together the elegance of a cheesecake with the bold flavors of a Black Forest cake, creating a treat that’s both visually impressive and delicious. With its deep chocolate crust, creamy cheesecake filling, and tart cherry topping, this cheesecake is a real crowd-pleaser.
Why You’ll Love This Cheesecake
Flavor Harmony
One of the standout features of this Black Forest Cheesecake is the perfect balance of flavors. The rich chocolate crust complements the smooth, creamy cheesecake filling, while the cherry topping adds a refreshing tang. Each bite provides a delightful contrast of textures and tastes—creamy, crunchy, and just the right amount of sweetness.
Visual Appeal
Not only does this black forest cheesecake taste incredible, but it also looks gorgeous. The glossy chocolate ganache, vibrant cherries, and delicate chocolate shavings create a showstopping dessert. It’s the kind of cake that makes you want to take a picture before you take a bite!
Ingredients You’ll Need
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup melted butter
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup melted dark chocolate, cooled
For the Cherry Topping:
- 2 cups pitted cherries (fresh or frozen)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tbsp water
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
- 1 tbsp unsalted butter
Essential Kitchen Tools:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan
- Whisk
- Measuring cups and spoons
- Cooling rack
- Offset spatula
How to Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press this mixture firmly into the bottom of your springform pan.
- Bake for about 10 minutes. Remove the crust from the oven and set it aside to cool while you prepare the filling.
Crafting the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and vanilla extract, and continue to mix until fluffy.
- Add the eggs, one at a time, making sure each one is fully incorporated before adding the next.
- Stir in the sour cream and heavy cream until the mixture is smooth.
- Gently fold in the cooled melted chocolate. Mix until just combined.
Baking the Cheesecake to Perfection
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake for 50–60 minutes. The center should still be slightly jiggly when you gently shake the pan.
- Turn off the oven and leave the cheesecake inside for an hour with the oven door slightly cracked. This step helps prevent cracks from forming as the cheesecake cools gradually.
Making the Cherry Topping
- While the cheesecake cools, place the pitted cherries, sugar, and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until the cherries start to release their juices and soften.
- In a small bowl, mix cornstarch and water to create a slurry. Pour it into the cherry mixture and stir until the sauce thickens.
- Remove the saucepan from the heat and let the topping cool to room temperature.
Preparing the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour the hot cream over the chopped dark chocolate and butter.
- Let the mixture sit for 2–3 minutes, then whisk until smooth and shiny.
Assembling the Cheesecake
- Once the cheesecake has cooled completely, spread the cherry topping evenly over the top.
- Gently pour the chocolate ganache over the cherries, allowing it to drip down the sides for a dramatic effect.
- Use an offset spatula to smooth the ganache evenly across the top of the black forest cheesecake.
Decoration Tips
Chocolate Shavings & Cherries
Grate some dark chocolate over the top of the cheesecake and add a few whole cherries for a beautiful finish.
Whipped Cream Rosettes
For an extra touch of elegance, pipe small whipped cream rosettes around the edges of the cheesecake. This creates a decorative frame that looks as great as it tastes.
Serving Suggestions
Serve the cheesecake chilled. It pairs wonderfully with a hot cup of coffee or a glass of dessert wine. For an indulgent extra, add a dollop of whipped cream to each slice for a creamy contrast to the rich flavors.
Storage and Leftovers
Refrigerating the Cheesecake
Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for up to five days in the fridge.
Freezing Tips
For longer storage, freeze individual slices of cheesecake. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw the slices overnight in the fridge before serving.
Conclusion: A Decadent Dessert Worth Sharing
Black Forest Cheesecake is the ultimate dessert, bringing together the indulgence of chocolate, the creaminess of cheesecake, and the fresh, tart flavor of cherries. Whether you’re making it for a special occasion or a weekend treat, this cheesecake is guaranteed to impress. Despite its elegant appearance, it’s surprisingly easy to make, and once you try it, you’ll want to make it again and again. The combination of textures and flavors makes it a standout dessert you won’t forget.
FAQs About Black Forest Cheesecake
- Can I use frozen cherries for the topping?
Yes, you can use frozen cherries. Just make sure to thaw and drain them before adding them to the topping. - How do I stop the cheesecake from cracking?
To avoid cracks, don’t overmix the batter and allow the cheesecake to cool slowly in the oven after baking. This gradual cooling helps prevent temperature shocks. - Can I prepare this cheesecake a day before?
Yes, in fact, making the cheesecake a day ahead is recommended. Chilling it overnight helps the flavors set and meld, making it even more delicious. - Is there a gluten-free option for the crust?
You can make the crust gluten-free by substituting regular chocolate cookies with gluten-free chocolate cookies. Just be sure to check all ingredients for gluten. - How can I get a smooth ganache?
To get a smooth ganache, heat the cream until it just simmers and pour it over the finely chopped chocolate. Let it sit for a few minutes before whisking until silky smooth.
Black Forest Cheesecake
Equipment
- Essential Kitchen Tools:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan
- Whisk
- Measuring cups and spoons
- Cooling rack
- Offset spatula
Ingredients
- For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup melted butter
- For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup melted dark chocolate cooled
- For the Cherry Topping:
- 2 cups pitted cherries fresh or frozen
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tbsp water
- For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate chopped
- 1 tbsp unsalted butter
Instructions
- How to Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press this mixture firmly into the bottom of your springform pan.
- Bake for about 10 minutes. Remove the crust from the oven and set it aside to cool while you prepare the filling.
- Crafting the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and vanilla extract, and continue to mix until fluffy.
- Add the eggs, one at a time, making sure each one is fully incorporated before adding the next.
- Stir in the sour cream and heavy cream until the mixture is smooth.
- Gently fold in the cooled melted chocolate. Mix until just combined.
- Baking the Cheesecake to Perfection
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake for 50–60 minutes. The center should still be slightly jiggly when you gently shake the pan.
- Turn off the oven and leave the cheesecake inside for an hour with the oven door slightly cracked. This step helps prevent cracks from forming as the cheesecake cools gradually.
- Making the Cherry Topping
- While the cheesecake cools, place the pitted cherries, sugar, and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until the cherries start to release their juices and soften.
- In a small bowl, mix cornstarch and water to create a slurry. Pour it into the cherry mixture and stir until the sauce thickens.
- Remove the saucepan from the heat and let the topping cool to room temperature.
- Preparing the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour the hot cream over the chopped dark chocolate and butter.
- Let the mixture sit for 2–3 minutes, then whisk until smooth and shiny.
- Assembling the Cheesecake
- Once the cheesecake has cooled completely, spread the cherry topping evenly over the top.
- Gently pour the chocolate ganache over the cherries, allowing it to drip down the sides for a dramatic effect.
- Use an offset spatula to smooth the ganache evenly across the top of the cheesecake.
Notes
Grate some dark chocolate over the top of the cheesecake and add a few whole cherries for a beautiful finish.
