Black Forest Cheesecake
Black Forest Cheesecake is a delicious treat that combines creamy cheesecake with the classic flavors of Black Forest cake — think rich chocolate, sweet cherries, and a hint of whipped…
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Black Forest Cheesecake is a delicious treat that combines creamy cheesecake with the classic flavors of Black Forest cake — think rich chocolate, sweet cherries, and a hint of whipped cream. The smooth texture of the cheesecake pairs perfectly with the chocolate crust and the juicy cherry topping, making each bite a little celebration.
I love making this cheesecake when I want something special but not too fussy. The contrast between the tangy cream cheese and the cherry sauce always surprises people, and it feels like a perfect dessert for any occasion, from birthdays to cozy family dinners. One tip I have is to let it chill well so the flavors can come together and the slices hold up nicely.
When I serve Black Forest Cheesecake, I like to add a dollop of extra whipped cream and a few chocolate shavings on top. It’s such a crowd-pleaser because it’s rich but balanced, and it looks so pretty on the plate. Every time I make it, it reminds me of happy celebrations and sharing sweet moments with people I care about.
Key Ingredients & Substitutions
Oreos for crust: These cookies give a nice chocolate crunch. If you want something lighter, graham crackers or chocolate digestive biscuits work too.
Cream cheese: This is the base of the cheesecake, so make sure it’s full-fat and softened for best texture. For a lighter version, try using part cream cheese and part Greek yogurt.
Cherries: Fresh is great, but jarred or frozen cherries also work well when drained. Sour cherries give a nice tart contrast to the sweet cheesecake.
Chocolate: Use good quality dark chocolate for a richer taste. Semi-sweet chocolate can be used if you prefer it less intense. Cocoa powder is optional but boosts the chocolate flavor nicely.
Sour cream or heavy cream: These keep the cheesecake smooth and creamy. Sour cream gives a slight tang, while heavy cream makes it richer.
How Can I Get a Smooth, Crack-Free Cheesecake?
A big challenge with cheesecakes is avoiding cracks and a grainy texture. Here’s what helps:
- Beat cream cheese well: Mix until very smooth before adding other ingredients to avoid lumps.
- Add eggs one at a time: Blend well after each egg to keep the batter even.
- Don’t overmix: Once eggs are in, mix just enough to combine, as overmixing can cause cracks.
- Bake low and slow: Bake at 325°F (160°C) to cook gently, preventing cracks from forming.
- Use a water bath (optional): Placing the springform pan in a larger pan with hot water helps keep moisture in and creates even baking.
- Cool gradually: Let the cheesecake cool in the oven with the door slightly open or at room temperature before chilling in the fridge.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without damaging it.
- Mixing bowls – for beating cream cheese and mixing the filling smoothly.
- Electric mixer or hand mixer – helps you blend cream cheese and eggs without lumps.
- Saucepan – to warm cherry preserves and prepare the chocolate ganache.
- Spatula – perfect for folding cherries gently into the cheesecake batter.
- Whisk – useful for mixing ganache and sauces until smooth.
Flavor Variations & Add-Ins
- Try using raspberries or mixed berries instead of cherries for a fresh twist with a bit less sweetness.
- Add a swirl of Nutella or peanut butter into the cheesecake filling for a rich, nutty flavor.
- Use white chocolate instead of dark chocolate for a sweeter, creamier topping.
- Sprinkle chopped toasted almonds or walnuts on top for a nice crunch and contrast in texture.
How to Make Black Forest Cheesecake
Ingredients You’ll Need:
For the Crust:
- 20 Oreo cookies (or chocolate cookie biscuits), crushed
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream or heavy cream
- 1 cup fresh or jarred pitted cherries, drained (reserve juice)
For the Chocolate Layer:
- 1/2 cup dark chocolate, melted
- 1 tbsp cocoa powder (optional, for richer chocolate flavor)
For the Cherry Topping and Drizzle:
- 1 1/2 cups fresh cherries (pitted)
- 1/4 cup cherry preserves or pie filling
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 2 tbsp sugar (optional)
For Garnish:
- Dark chocolate shavings
How Much Time Will You Need?
Preparation will take about 20-30 minutes. Baking takes 50-60 minutes, followed by about 1 hour to cool, then at least 4 hours or overnight in the refrigerator to fully set. So plan for around 6 hours total including chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a bowl, mix the crushed Oreo cookies with melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan, creating an even base. Set it aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, beating thoroughly after each addition. Then stir in the sour cream or heavy cream until fully combined. Gently fold in the drained cherries.
3. Add the Chocolate Layer and Bake:
Melt the dark chocolate. If you want extra chocolate richness, mix in cocoa powder. You can swirl the melted chocolate gently into the cream cheese mixture for a marbled look, or layer half the filling, then the chocolate, and then the rest of the filling on top. Pour the filling over the crust, smooth the top, and bake for 50-60 minutes, until the center is just set but still a little wobbly.
4. Cool and Chill:
Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then place it in the fridge to chill for at least 4 hours or overnight. This helps it set completely and makes slicing easier.
5. Prepare the Cherry Topping and Chocolate Ganache:
Warm the cherry preserves in a small saucepan. Add the fresh pitted cherries and gently heat until combined, then remove from heat and allow to cool. For the ganache, heat the heavy cream until almost simmering, pour it over chopped dark chocolate in a bowl, let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly so it thickens but is still pourable.
6. Assemble and Serve:
Carefully remove the cheesecake from the springform pan. Spoon the cherry topping over the top, allowing some cherries and sauce to drip down the sides. Drizzle the chocolate ganache over the cherries and edges. Finally, sprinkle chocolate shavings on top for a beautiful finish.
7. Enjoy!
Slice the cheesecake and serve chilled. This rich, fruity, and chocolatey dessert is sure to impress!
Can I Use Frozen Cherries for the Cheesecake?
Yes! Just make sure to thaw and drain them well before folding into the filling or using as a topping to avoid extra moisture that could affect the texture.
How Should I Store Leftover Black Forest Cheesecake?
Store leftovers tightly covered in the refrigerator for up to 3-4 days. For best results, avoid freezing as the texture can change after thawing.
Can I Make This Cheesecake Ahead of Time?
Absolutely! Make the cheesecake and chill it overnight before adding the cherry topping and ganache. Assemble the toppings just before serving for the freshest look and taste.
What Can I Substitute for Oreo Cookies in the Crust?
You can use chocolate graham crackers, chocolate digestive biscuits, or any chocolate wafer cookies you like. Just crush them finely and combine with melted butter as usual.
