Why You’ll Love This Recipe
This Black Forest Cheesecake is the perfect blend of rich, creamy, and fruity flavors. The dense, smooth chocolate cheesecake filling paired with the tart cherry topping is a flavor match made in heaven. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is guaranteed to impress with its decadent layers, beautiful presentation, and irresistible flavor. Each bite is a heavenly combination of creamy, chocolatey, and fruity bliss.
Ingredients
For the Chocolate Cheesecake:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 1 cup melted dark chocolate
- 1 tsp vanilla extract
For the Cherry Filling:
- 2 cups pitted cherries (fresh or canned)
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/2 cup water
- 1 tbsp lemon juice
For the Topping:
- Whipped cream
- Chocolate shavings
- Extra cherries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, combine chocolate cookie crumbs and melted butter. Mix well, then press the mixture into the bottom of a springform pan to form a crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- Make the Cheesecake Batter:
- Beat cream cheese in a large bowl until smooth. Add sugar and mix until combined.
- Mix in sour cream, then add eggs one at a time, blending well after each addition.
- Stir in the melted dark chocolate and vanilla extract until smooth and creamy.
- Bake the Cheesecake:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 50–60 minutes, or until the center is just set. The cheesecake should still have a slight jiggle in the center.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour to help prevent cracks.
- Refrigerate the cheesecake for at least 4 hours, or overnight for the best results.
- Make the Cherry Filling:
- In a saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Let it cool completely.
- Assemble and Serve:
- Once the cheesecake has chilled, spread the cherry filling on top.
- Decorate with dollops of whipped cream, chocolate shavings, and extra cherries.
- Serve and enjoy the blissful combination of chocolate and cherry goodness!
Servings and Timing
- Servings: 12
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Cooling/Chill Time: 5+ hours
- Total Time: ~6.5 hours
Storage/Reheating
Store the leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For best results, serve chilled straight from the fridge. You can also freeze the cheesecake for up to 3 months; just make sure to wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I use a pre-made chocolate crust for this cheesecake?
Yes, you can use a pre-made chocolate cookie crust to save time. Just skip the step of making your own crust.
2. Can I use frozen cherries for the topping?
Yes, frozen cherries work just as well as fresh ones. Just be sure to thaw them before using and drain any excess liquid.
3. Can I make this cheesecake without sour cream?
If you don’t have sour cream, you can substitute with plain Greek yogurt or heavy cream for a similar creamy texture.
4. How can I make the cherry topping thicker?
To make the cherry topping thicker, you can increase the amount of cornstarch slightly or cook the mixture for a bit longer until it reaches the desired consistency.
5. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but keep in mind that the flavor will be sweeter and less rich compared to dark chocolate.
6. Is there an alternative to cornstarch for the cherry filling?
You can substitute cornstarch with arrowroot powder or potato starch to thicken the cherry filling if you prefer.
7. Can I make this cheesecake gluten-free?
To make it gluten-free, use gluten-free chocolate cookie crumbs for the crust. The rest of the ingredients are naturally gluten-free.
8. How do I prevent cracks in the cheesecake?
To prevent cracks, bake the cheesecake at a low temperature, avoid opening the oven door while baking, and allow the cheesecake to cool gradually in the oven before chilling.
9. Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day or two in advance. In fact, it often tastes better after chilling for a longer period.
10. Can I freeze the cherry topping separately?
Yes, you can freeze the cherry topping in an airtight container for up to 3 months. Thaw it in the fridge before serving.
Conclusion
This Black Forest Cheesecake is the ultimate indulgence for anyone who loves the combination of rich chocolate and tart cherries. With its creamy texture, chocolatey depth, and luscious cherry topping, it’s a dessert that will surely leave a lasting impression. Whether you’re making it for a special event or simply treating yourself, this cheesecake will undoubtedly be a hit.
Print
Black Forest Cheesecake
- Total Time: Approximately 6.5 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of Black Forest Cheesecake, a decadent dessert combining rich chocolate cheesecake and a tangy cherry topping. With a buttery chocolate cookie crust and glossy cherry filling, this cheesecake offers a delightful mix of creamy, chocolatey, and fruity bliss. Perfect for any special occasion or just as a treat, this dessert will leave a lasting impression!
Ingredients
For the Chocolate Cheesecake:
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
1 cup sour cream
3 large eggs
1 cup melted dark chocolate
1 tsp vanilla extract
For the Cherry Filling:
2 cups pitted cherries (fresh or canned)
1/2 cup sugar
1 tbsp cornstarch
1/2 cup water
1 tbsp lemon juice
For the Topping:
Whipped cream
Chocolate shavings
Extra cherries
Instructions
-
Prepare the Crust:
-
Preheat your oven to 325°F (160°C).
-
In a bowl, mix chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a springform pan to form a crust.
-
Bake for 10 minutes, then remove from the oven and allow it to cool completely.
-
-
Make the Cheesecake Batter:
-
Beat the cream cheese until smooth in a large bowl. Add sugar and mix well.
-
Stir in sour cream, then add eggs one at a time, mixing well after each addition.
-
Add the melted dark chocolate and vanilla extract. Mix until smooth and creamy.
-
-
Bake the Cheesecake:
-
Pour the cheesecake batter over the cooled crust in the springform pan.
-
Bake for 50-60 minutes or until the center is just set with a slight jiggle.
-
Turn off the oven and leave the cheesecake inside for 1 hour to cool gently.
-
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
-
-
Make the Cherry Filling:
-
In a saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
-
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Let it cool completely.
-
-
Assemble and Serve:
-
Once the cheesecake has chilled, spread the cherry filling on top.
-
Decorate with whipped cream, chocolate shavings, and extra cherries.
-
Serve and enjoy the ultimate combination of chocolate and cherry goodness!
-
Notes
Tip: If using frozen cherries, be sure to thaw them first and drain excess liquid.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cheesecake can also be frozen for up to 3 months—just wrap tightly in plastic and foil and thaw overnight in the fridge.
Substitutions: You can use milk chocolate instead of dark chocolate for a sweeter variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American, European-inspired
