Black Forest Cheesecake
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.
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
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.
Grate some dark chocolate over the top of the cheesecake and add a few whole cherries for a beautiful finish.