Blackforest Cheesecake with Cherries & Chocolate

If you love the deep flavors of Black Forest cake and the creamy indulgence of cheesecake, this Black Forest Cheesecake is a dream come true. Inspired by the traditional German Schwarzwälder Kirschtorte, this recipe combines layers of velvety chocolate cheesecake, sweet cherries, and a crisp cookie crust for an unforgettable dessert.

From the rich chocolate filling to the juicy cherry topping and cloud-like whipped cream, every bite feels like a celebration. It’s the kind of dessert that turns heads at parties and leaves everyone asking for the recipe. With a perfectly balanced sweet-tart flavor, it’s not overly sugary, and the texture is smooth, dense, and melt-in-your-mouth creamy.

Whether you’re celebrating a special occasion or just want a showstopping dessert to share, this Black Forest Cheesecake brings elegance and indulgence to the table without being overly fussy.

Ingredients Overview
Each element of this cheesecake is thoughtfully built for contrast—crunchy, creamy, fruity, and light. Here’s what you’ll need and why it matters:

• Chocolate cookie crumbs (200g): These form the base of the crust. Use Oreo or chocolate digestive biscuits for best flavor. They add a deep, bittersweet crunch.

• Butter (80g, melted): Helps bind the crumbs together and gives a rich flavor to the base.

• Cream cheese (500g, full fat): The main filling ingredient. Choose high-quality cream cheese for a smooth, tangy taste.

• Sour cream (100g): Adds a slight tang and softens the filling. You can substitute with Greek yogurt.

• Sugar (150g): Balances the tanginess of the cream cheese and the intensity of the chocolate.

• Eggs (3, large): Help the cheesecake set and give it structure. Room temperature is best.

• Dark chocolate (150g, melted): Intensifies the chocolate flavor in the cheesecake. Choose at least 60% cocoa.

• Vanilla extract (1 tsp): Rounds out the flavor and brings subtle warmth.

• Kirsch or cherry liqueur (2 tbsp, optional): A nod to the original Black Forest Cake. You can omit this or use cherry juice instead.

• Cherry pie filling or sour cherries in syrup (400g): This creates the signature fruity layer. Drain sour cherries if using those.

• Cornstarch (1 tbsp): Thickens the cherry topping when cooking it yourself.

• Heavy whipping cream (200ml): For the final whipped cream topping. Adds lightness and a beautiful finish.

• Powdered sugar (2 tbsp): Slightly sweetens the whipped cream.

Each ingredient plays a role in building richness, structure, and contrast. Don’t skip the cherry topping—it ties the entire dessert together with brightness and color.

Step-by-Step Instructions

1. Prepare the crust:
   Preheat oven to 160°C (320°F). In a bowl, combine 200g chocolate cookie crumbs and 80g melted butter. Stir until evenly moistened. Press the mixture into the base of a 23cm (9-inch) springform pan. Use the back of a spoon to smooth and compact the base.

2. Par-bake the crust:
   Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.

3. Make the filling:
   Melt 150g dark chocolate and set aside to cool slightly. In a large bowl, beat 500g cream cheese until smooth. Add 150g sugar, 100g sour cream, and 1 tsp vanilla extract. Mix until combined. Beat in 3 eggs, one at a time.

4. Add chocolate and kirsch:
   Slowly pour in the melted chocolate and 2 tbsp kirsch or cherry juice, mixing until fully incorporated and smooth.

5. Bake the cheesecake:
   Pour the filling over the cooled crust. Tap the pan gently on the counter to remove air bubbles. Bake for 55–65 minutes, or until the center is just slightly wobbly. Turn off the oven and let the cake cool inside with the door ajar for 20 minutes.

6. Chill thoroughly:
   Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 6 hours, ideally overnight.

7. Prepare cherry topping:
   If using pie filling, skip this step. For sour cherries: In a saucepan, add 400g drained cherries, 2 tbsp sugar, 2 tbsp cherry syrup, and 1 tbsp cornstarch. Heat over medium, stirring, until thickened and glossy. Cool before topping the cake.

8. Whip the cream:
   In a cold bowl, whip 200ml heavy cream with 2 tbsp powdered sugar until stiff peaks form.

9. Assemble:
   Spoon the cherry topping over the chilled cheesecake. Pipe or dollop whipped cream around the edges. Optionally, garnish with chocolate shavings or whole cherries.

Tips, Variations & Substitutions

• Don’t overbake: The center should still jiggle slightly when done. It will firm up as it cools.

• No springform pan? Line a deep cake pan with parchment and leave an overhang for easy removal.

• Alcohol-free option: Replace kirsch with cherry juice or orange juice.

• Lighter version: Use low-fat cream cheese and Greek yogurt instead of sour cream. The texture will be softer but still satisfying.

• Cherry options: Use frozen cherries in winter; just cook them down with sugar and cornstarch.

• Chocolate topping: Add a drizzle of ganache before whipped cream for extra indulgence.

Serving Ideas & Occasions
Black Forest Cheesecake is perfect for holiday dinners, anniversaries, or birthdays. It brings elegance without being overly formal and pairs beautifully with a variety of drinks and sides.

Serve it with:

• A glass of red wine or espresso

• Fresh cherries in summer for garnish

• Dark chocolate curls for extra flair

• A scoop of vanilla ice cream for added creaminess

This dessert is a showstopper at events but also feels comforting enough for a special weekend treat with loved ones.

Nutritional & Health Notes
Cheesecake is inherently rich, but with high-quality ingredients, it feels like a worthwhile treat. Cream cheese provides protein and fat, while dark chocolate brings antioxidants and depth. The cherry layer adds fruitiness and some natural sweetness, balancing the richness of the chocolate.

To make it slightly healthier:

• Use low-fat dairy

• Cut the sugar slightly if using sweet cherries

• Keep portions modest—this dessert is rich, so a small slice goes a long way

Each bite is satisfying and layered in flavor, so you’ll never feel like you need a huge serving to enjoy it fully.

FAQs

1. Can I make Black Forest Cheesecake ahead of time?
Yes, it’s best made a day in advance. The flavors develop beautifully overnight, and it slices more cleanly when chilled.

2. What if I don’t have cherry pie filling?
You can cook fresh, frozen, or jarred sour cherries with a bit of sugar and cornstarch until thickened. This gives you control over sweetness and texture.

3. How do I store leftovers?
Keep the cheesecake in the fridge, covered, for up to 5 days. Store whipped cream separately and re-pipe when serving if needed.

4. Can I freeze this cheesecake?
Yes, freeze slices wrapped in plastic and foil. Thaw overnight in the fridge. Avoid freezing the whipped cream topping—add fresh when ready to serve.

5. Why did my cheesecake crack?
Overbaking or cooling too quickly can cause cracks. Let the cake cool gradually in the oven and avoid sudden temperature changes. A water bath can also help.

6. Can I make this recipe gluten-free?
Yes, use gluten-free chocolate cookies for the crust and ensure your chocolate and other ingredients are certified gluten-free.

7. Is there a no-bake version of Black Forest Cheesecake?
There is! Use a no-bake chocolate cheesecake base with gelatin, chill until set, then add cherries and whipped cream. The flavor is slightly different but still delicious.

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