When it comes to desserts that truly make a statement, the Black Forest Cheesecake stands in a league of its own. Combining the beloved German classic, Black Forest Cake, with the creamy indulgence of a rich cheesecake, this dessert is a masterpiece of flavor and texture. Imagine a crunchy chocolate cookie crust, a velvety smooth cherry-infused cream cheese filling, and a crown of luscious whipped cream and juicy dark cherries. It’s an unforgettable experience for chocolate and cherry lovers alike!

This recipe brings together the best of both worlds, offering a sophisticated dessert that's perfect for special occasions, holidays, or simply to treat yourself. While it looks impressive, our step-by-step guide makes it approachable for even home bakers. Get ready to impress your family and friends with this stunning creation.

The Inspiration Behind Black Forest Cheesecake

The original Black Forest Cake, or Schwarzwälder Kirschtorte, hails from Germany's Black Forest region. It's traditionally made with layers of chocolate sponge cake, whipped cream, and cherries, often soaked in kirschwasser (a clear cherry brandy). Our cheesecake version captures these iconic elements, transforming them into a delightful creamy dessert. The rich cocoa notes, the bright tang of cherries, and the ethereal lightness of whipped cream create a harmonious balance that's simply irresistible.

Understanding the roots of this dessert helps appreciate its unique flavor profile. For more fascinating details on the traditional Black Forest Cake, you can read about its history on Wikipedia.

Tips for a Perfect Cheesecake

Creating the perfect cheesecake requires a little patience and attention to detail. Here are a few key tips to ensure your Black Forest Cheesecake turns out beautifully:

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps create a smooth, lump-free batter and prevents overmixing, which can lead to cracks.
• Don't Overmix: Mix the batter only until just combined. Overmixing incorporates too much air, which expands during baking and then collapses, causing cracks.
• Water Bath is Your Friend: Baking the cheesecake in a water bath provides a moist, even cooking environment, drastically reducing the chances of cracks and ensuring a creamy texture.
• Slow Cooling: Allow the cheesecake to cool gradually. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour before transferring it to a wire rack to cool completely at room temperature.
• Chill Thoroughly: A cheesecake needs ample time to set. Refrigerate for at least 6-8 hours, or ideally overnight, before slicing. This ensures a firm, smooth slice.

Choosing Your Cherries

For the cherry topping, you have a few options. High-quality canned sour cherries or cherry pie filling work wonderfully for convenience. If using canned sour cherries, you might want to simmer them briefly with a touch of sugar and cornstarch to create a thicker, glossier sauce. For an extra authentic touch, a tablespoon or two of kirsch can be added to the cherry topping or even brushed lightly over the crust before adding the filling.

Now, let's get baking and create this show-stopping Black Forest Cheesecake!

FAQs

Black Forest Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 8 hours (includes chilling)
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This decadent Black Forest Cheesecake features a rich chocolate cookie crust, a creamy, cherry-infused filling, and a luscious topping of whipped cream and dark cherries.

---

Ingredients

Scale 1x2x3x

1 ½ cups (170g) chocolate cookie crumbs (e.g., Oreos, removed cream filling)
¼ cup (55g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
24 oz (680 g) cream cheese, softened
½ cup (100 g) granulated sugar
3 large eggs
½ cup (120g) sour cream, room temperature
1 teaspoon vanilla extract
4 oz (113g) dark chocolate, melted and slightly cooled
1 (15 oz) can dark cherry pie filling, or homemade cherry topping
2 cups (480ml) heavy whipping cream
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or curls for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

Step 1: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in if using a water bath. Lightly grease the bottom of the pan.
Step 2: In a medium bowl, combine the chocolate cookie crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
Step 3: Reduce oven temperature to 325°F (160°C).
Step 4: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Step 5: Gradually add ½ cup granulated sugar to the cream cheese, beating until just combined and smooth, scraping down the sides of the bowl as needed.
Step 6: Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix.
Step 7: Stir in the sour cream and vanilla extract until smooth. Gently fold in the melted and slightly cooled dark chocolate.
Step 8: Pour the cheesecake batter over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the springform pan.
Step 9: Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Step 10: Remove the cheesecake from the water bath and the oven. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set completely.
Step 11: Before serving, prepare the whipped cream topping: In a large, chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 12: Carefully remove the cheesecake from the springform pan. Spread the cherry pie filling evenly over the top of the chilled cheesecake.
Step 13: Pipe or spread the whipped cream topping around the edge of the cheesecake or over the entire top. Garnish with chocolate shavings or curls. Slice and serve cold.

Notes

For an authentic touch, add 1-2 tablespoons of kirsch (cherry brandy) to the cherry topping or brush lightly over the crust before adding the filling. Ensure your cream cheese is very soft for the creamiest texture. If you don't have chocolate cookies, you can use plain graham cracker crumbs and add 2 tablespoons of unsweetened cocoa powder to the crust mixture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German-American

Nutrition

• Serving Size: 1 slice
• Calories: 480 kcal
• Sugar: 30g
• Sodium: 250mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 120mg

Related posts:

5 Quick & Healthy Peach Dessert Recipes for Busy Weeknights – Clara's Recipes Easy Cheesy Pizza Pockets: The Ultimate Homemade Snack & Meal Easy Pumpkin Crisp: Your New Favorite Fall Dessert Recipe Smoky Bourbon BBQ Meatloaf Cupcakes: Comfort Food with a Fun Twist!