Blackforest Cheesecake with Cherries & Chocolate
A decadent Black Forest Cheesecake with a chocolate cookie crust, rich chocolate filling, cherry topping, and whipped cream. Inspired by the classic German dessert.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 7 hours (includes chilling)
- Yield: 12 slices
Ingredients
For the crust:
200g chocolate cookie crumbs
80g butter, melted
For the filling:
500g cream cheese, full fat
100g sour cream
150g sugar
3 eggs
150g dark chocolate, melted
1 tsp vanilla extract
2 tbsp kirsch or cherry juice
For the cherry topping:
400g cherry pie filling or cooked sour cherries
1 tbsp cornstarch (if using fresh/frozen cherries)
2 tbsp sugar (optional)
For whipped cream:
200ml heavy whipping cream
2 tbsp powdered sugar
Instructions
-
Preheat oven to 160°C (320°F). Mix cookie crumbs and butter, press into pan, and bake for 10 minutes. Cool.
-
Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs one at a time.
-
Mix in melted chocolate and kirsch.
-
Pour filling into crust and bake for 55–65 minutes until set but slightly jiggly.
-
Cool in oven for 20 minutes with door ajar. Then chill for 6+ hours.
-
Prepare cherry topping if not using pie filling. Let cool.
-
Whip cream with powdered sugar until stiff peaks form.
-
Top cheesecake with cherries and whipped cream. Garnish as desired.
Notes
Best made a day ahead. Store in fridge. Add chocolate curls or fresh cherries for a decorative finish.