The Ultimate Black Forest Cheesecake Recipe: A Step-by-Step Guide

Introduction

Are you craving a dessert that offers a perfect balance of rich chocolate, smooth cheesecake, and vibrant cherry topping? Then, look no further than the Black Forest Cheesecake! This decadent treat features a chocolate cookie crust, a creamy chocolate cheesecake filling, a sweet cherry topping, and a garnish of fluffy whipped cream and chocolate shavings. Whether you’re preparing for a special occasion or simply treating yourself, this dessert is sure to impress. Let’s dive into the details of creating this masterpiece!

What is Black Forest Cheesecake?

The Black Forest Cheesecake is a delightful fusion of two classic desserts: the famous Black Forest Cake and the indulgent cheesecake. It combines the rich flavors of chocolate and cherries with the creamy texture of a cheesecake, creating a dessert that is both visually stunning and irresistibly delicious. It features a chocolate cookie crust, a velvety chocolate cheesecake filling, a fresh cherry topping, and a luscious whipped cream garnish. With its harmonious blend of textures and flavors, it has become a favorite for many dessert lovers.

The Origin of Black Forest Cheesecake

The Black Forest Cheesecake is inspired by the iconic Black Forest Cake, also known as “Schwarzwälder Kirschtorte,” which originated in the Black Forest region of Germany. The original cake is made with layers of chocolate sponge cake, whipped cream, cherries, and Kirsch (a type of cherry liqueur). Over time, the concept of the Black Forest Cake has been adapted into various forms, and the cheesecake version is one of the most popular.

Though the cheesecake version does not follow the exact tradition of the layered cake, it maintains the essence of the Black Forest cake by pairing the flavors of chocolate and cherries in a delightful dessert.

Ingredients for Black Forest Cheesecake

Before we get started with the step-by-step preparation, let’s gather the ingredients. Here’s what you’ll need to create this mouthwatering cheesecake:

For the Chocolate Crust:

• 1 ½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers, filling removed if desired)
• ¼ cup (57g) unsalted butter, melted
• 2 tablespoons granulated sugar (optional, depending on the sweetness of the cookies)

For the Chocolate Cheesecake Filling:

• 3 packages (24 oz / 680g total) full-fat cream cheese, softened to room temperature
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120g) sour cream or heavy cream, room temperature
• 1 teaspoon vanilla extract
• 4 oz (113g) semisweet or bittersweet chocolate, melted and slightly cooled

Cherry Topping:

• 3 cups (450g) pitted cherries (fresh or frozen; if using canned, drain well and reduce sugar)
• ½ cup (100g) granulated sugar (adjust based on cherry sweetness)
• ¼ cup (60ml) water or cherry juice
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice (optional)
• 1-2 tablespoons Kirsch (cherry liqueur) or ½ tsp almond extract (optional for authentic flavor)

For the Garnish:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Chocolate shavings or curls
• Fresh cherries (optional)

Step-by-Step Preparation Method

1. Prepare the Chocolate Crust:

• Preheat your oven to 350°F (175°C).
• In a small bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar (if using). Stir until the mixture is evenly moistened.
• Press the mixture firmly and evenly onto the bottom of a 9-inch springform pan, extending slightly up the sides.
• Bake for 8-10 minutes. Let it cool completely on a wire rack.

2. Prepare the Chocolate Cheesecake Filling:

• Reduce oven temperature to 325°F (160°C).
• Beat the softened cream cheese with an electric mixer until smooth and free of lumps.
• Gradually add granulated sugar, mixing until smooth.
• Add the eggs one at a time, mixing each egg in on low speed. Avoid overmixing.
• Stir in the sour cream (or heavy cream) and vanilla extract.
• Gently fold in the melted chocolate until just combined.
• Pour the filling evenly over the cooled crust.

3. Bake the Cheesecake (Optional Water Bath):

• Wrap the springform pan with 2-3 layers of aluminum foil to prevent water from leaking in.
• Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
• Bake for 60-75 minutes, or until the edges are set and the center remains slightly jiggly.
• Turn off the oven and let the cheesecake cool with the oven door slightly ajar for 1 hour to prevent cracking.
• Remove from the oven and carefully remove the foil. Cool completely on a wire rack at room temperature.

4. Chill the Cheesecake:

• Once completely cool, cover the cheesecake loosely with plastic wrap.
• Refrigerate for at least 6 hours, preferably overnight, until it firms up.

5. Prepare the Cherry Topping:

• In a medium saucepan, combine cherries, sugar, and water/cherry juice.
• In a small bowl, create a slurry by whisking the cornstarch with cold water.
• Bring the cherry mixture to a simmer, and stir in the slurry.
• Cook for 2-3 minutes until the mixture thickens.
• Remove from heat and stir in lemon juice and Kirsch (or almond extract).
• Let the topping cool completely before using.

6. Garnish and Serve:

• Carefully remove the cheesecake from the springform pan.
• Spoon the cooled cherry topping evenly over the cheesecake.
• Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
• Pipe or dollop the whipped cream around the edges of the cheesecake.
• Sprinkle with chocolate shavings or curls and garnish with fresh cherries if desired.
• Slice with a warm knife dipped in hot water for clean cuts.

Variations of Black Forest Cheesecake

While this Black Forest Cheesecake recipe is delicious on its own, there are several variations you can try to make it uniquely your own:

1. Alcohol-Free Version: Skip the Kirsch or almond extract in the cherry topping and opt for a pure cherry flavor.
2. Gluten-Free Option: Use gluten-free chocolate cookies for the crust.
3. Tropical Twist: Instead of cherries, use pineapple or mango for the topping.
4. Layered Cheesecake: Add a layer of dark chocolate ganache between the crust and cheesecake filling for a richer experience.

FAQs About Black Forest Cheesecake

1. Can I make the cheesecake without a water bath?

Yes, you can bake the cheesecake without a water bath, though using one helps prevent cracks and ensures a creamier texture. If you skip the water bath, bake at the lower temperature and be extra careful not to overbake.

2. Can I use store-bought cherry pie filling?

Yes, you can use store-bought cherry pie filling for convenience, but fresh cherries provide the best flavor and texture.

3. How do I store the cheesecake?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the cheesecake is well-covered to prevent it from absorbing other odors.

4. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 2-3 months. Thaw overnight in the fridge before serving.

Conclusion

The Black Forest Cheesecake is a showstopper of a dessert that combines rich chocolate, creamy cheesecake, and a fresh cherry topping. Whether you’re preparing it for a special occasion or as a sweet indulgence, this recipe is sure to satisfy your sweet tooth. By following the detailed steps and tips, you’ll create a stunning dessert that will impress anyone who tries it. So, gather your ingredients, roll up your sleeves, and enjoy the process of making this delightful treat!

The Ultimate Black Forest Cheesecake Recipe: A Step-by-Step Guide

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• Author: David Andersson
• Total Time: 1 hour 30 minutes (plus chilling time)
• Diet: Vegetarian

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Description

The Black Forest Cheesecake is a delightful fusion of two classic desserts: the famous Black Forest Cake and the indulgent cheesecake. It combines the rich flavors of chocolate and cherries with the creamy texture of a cheesecake, creating a dessert that is both visually stunning and irresistibly delicious. It features a chocolate cookie crust, a velvety chocolate cheesecake filling, a fresh cherry topping, and a luscious whipped cream garnish. With its harmonious blend of textures and flavors, it has become a favorite for many dessert lovers.

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Ingredients

Scale 1x2x3x

For the Chocolate Crust:

• 1 ½ cups (about 150g) chocolate cookie crumbs (like Oreos, filling removed if desired, or chocolate graham crackers)
• ¼ cup (57g) unsalted butter, melted
• 2 tablespoons granulated sugar (optional, depending on cookie sweetness)

For the Chocolate Cheesecake Filling:

• 3 packages (24 oz / 680g total) full-fat cream cheese, softened to room temperature
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120g) sour cream or heavy cream, room temperature
• 1 teaspoon vanilla extract
• 4 oz (113g) semisweet or bittersweet chocolate, melted and slightly cooled

For the Cherry Topping:

• 3 cups (about 450g) pitted cherries (fresh or frozen; if using canned, drain well and reduce sugar)
• ½ cup (100g) granulated sugar (adjust based on cherry sweetness)
• ¼ cup (60ml) water or cherry juice
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice (optional)
• 1–2 tablespoons Kirsch (cherry liqueur – optional, for authentic flavor) or ½ tsp almond extract

For the Garnish:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Chocolate shavings or curls
• Fresh cherries (optional)

Equipment:

• 9-inch springform pan
• Large mixing bowls
• Electric mixer (handheld or stand)
• Saucepan
• Heavy-duty aluminum foil (if using a water bath)

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Instructions

1. Prepare the Crust:

• Preheat oven to 350°F (175°C).
• In a small bowl, combine the chocolate cookie crumbs, melted butter, and optional sugar. Stir until evenly moistened.
• Press the crumb mixture firmly and evenly onto the bottom and slightly up the sides of the 9-inch springform pan.
• Bake for 8-10 minutes. Let cool completely on a wire rack while you prepare the filling.

2. Prepare the Cheesecake Filling:

• Reduce oven temperature to 325°F (160°C).
• In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps.
• Gradually beat in the granulated sugar until smooth.
• Add the eggs one at a time, beating lightly on low speed just until each egg is incorporated. Do not overmix.
• Stir in the sour cream (or heavy cream) and vanilla extract.
• Gently fold in the melted and slightly cooled chocolate until just combined. Don’t overmix.
• Pour the filling evenly over the cooled crust.

3. Bake the Cheesecake (Water Bath Recommended):

• Optional Water Bath: Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty aluminum foil to prevent water leakage. Place the wrapped pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
• Carefully transfer the pan (or roasting pan with water bath) to the preheated oven.
• Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when gently shaken.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
• Remove the cheesecake from the oven (and water bath, if used). Remove the foil. Let it cool completely on a wire rack at room temperature.

4. Chill the Cheesecake:

• Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.

5. Prepare the Cherry Topping:

• While the cheesecake chills or before serving: In a medium saucepan, combine the cherries, sugar, and water/cherry juice.
• In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
• Bring the cherry mixture to a simmer over medium heat. Stir in the cornstarch slurry.
• Cook, stirring constantly, until the mixture thickens and bubbles, about 2-3 minutes.
• Remove from heat. Stir in the lemon juice and Kirsch (or almond extract), if using.
• Let the topping cool completely before using. It will thicken further as it cools.

6. Garnish and Serve:

• Carefully run a thin knife around the edge of the chilled cheesecake before releasing the sides of the springform pan.
• Spoon the cooled cherry topping over the top of the cheesecake, spreading it gently.
• In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Pipe or dollop the whipped cream around the edges of the cheesecake.
• Sprinkle generously with chocolate shavings or curls. Garnish with fresh cherries, if desired.
• Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Notes

This Black Forest Cheesecake is the perfect blend of rich chocolate, creamy cheesecake, and tart cherries—a true showstopper for any celebration. For an extra indulgent twist, try adding a splash of cherry liqueur to the cherry topping or garnishing with dark chocolate curls. Don’t forget to let it chill well—this dessert is worth the wait!

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

Keywords: The Ultimate Black Forest Cheesecake Recipe