Black Forest Cheesecake Bliss

This decadent Black Forest Cheesecake combines the rich flavors of chocolate cheesecake with the perfect sweet-tart cherry topping for an elegant dessert that will impress at any gathering. My traditional Black Forest cake recipe got this cheesecake makeover when I was looking for something more indulgent for a holiday celebration.

I first created this recipe for my husband's birthday as he loves both Black Forest cake and cheesecake. Now it has become our signature dessert for special occasions and always receives rave reviews from guests.

Ingredients

• Chocolate cookie crumbs: Form the perfect base with their deep cocoa flavor that enhances the overall chocolate experience
• Cream cheese: Provides the essential creamy texture and slight tanginess that balances the sweetness
• Dark chocolate: Adds richness and depth to the cheesecake filling making it incredibly indulgent
• Fresh or canned cherries: Bring the classic Black Forest flavor and beautiful color contrast
• Sour cream: Creates that silky smooth texture that melts in your mouth with each bite

Step-by-Step Instructions

Prepare the Crust:

Combine chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to create a smooth surface. Bake for exactly 10 minutes at 325°F until just set but not burned. Allow to cool completely before adding filling.

Create the Chocolate Filling:

Beat the cream cheese until completely smooth with no lumps whatsoever approximately 3 minutes on medium speed. Gradually add sugar while continuing to beat until the mixture becomes light and fluffy. Incorporate the sour cream until just combined. Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents overbeating which can cause cracks. Pour in the melted chocolate that has cooled slightly but remains pourable along with vanilla extract. Mix until the batter is uniformly chocolate brown with a silky consistency.

Bake to Perfection:

Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula. Place the springform pan on a baking sheet to catch any potential leaks. Bake at 325°F for 50–60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven without opening the door and let the cheesecake cool gradually for one hour inside which prevents the dramatic temperature change that causes cracks. After the hour refrigerate for a minimum of 4 hours but preferably overnight.

Prepare Cherry Topping:

Combine cherries, sugar, cornstarch, water, and lemon juice in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer to prevent scorching. Continue cooking until the mixture thickens significantly enough to coat the back of a wooden spoon and leave a clear path when you run your finger through it. Remove from heat and cool completely before topping the cheesecake.

Final Assembly:

Spoon the cooled cherry filling over the chilled cheesecake spreading it evenly to about half an inch from the edge to allow the chocolate layer to show. Pipe decorative swirls of freshly whipped cream around the perimeter. Sprinkle chocolate shavings over the center and garnish with fresh cherries with stems for an elegant presentation.

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The chocolate cookie crust is truly the foundation of this recipe. I discovered after much experimentation that preprocessing the crumbs in a food processor with the melted butter creates the perfect texture that doesn't crumble when sliced. My grandmother always said a Black Forest dessert needs three things to be authentic—good chocolate, tart cherries, and a touch of whipped cream.

Preventing Cheesecake Cracks

Water baths are commonly recommended for cheesecake baking but I find the slow cooling method works just as well without the hassle. Simply turn off the oven when the cheesecake is just set at the edges but still jiggly in the center then leave the oven door closed for an hour. This gradual cooling prevents the dramatic temperature change that causes cracks. Another key prevention technique is to ensure all ingredients are at room temperature before mixing which allows for smoother incorporation and fewer air bubbles.

Storage and Freezing

This Black Forest Cheesecake will keep beautifully in the refrigerator for up to 5 days covered with plastic wrap or stored in an airtight container. For best results add the whipped cream decoration just before serving. The cheesecake also freezes exceptionally well for up to 3 months. Freeze the baked and cooled cheesecake without toppings wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator then add the cherry topping and decorations before serving. Individual slices can also be frozen for portion-controlled indulgence.

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Authentic Black Forest Inspiration

The Black Forest region of Germany known as Schwarzwald inspired this dessert. Traditional Schwarzwälder Kirschtorte includes chocolate cake, cherries, and whipped cream often with kirsch, a clear cherry brandy. While this cheesecake adaptation takes liberties with the classic format it honors the essential flavor combination. For an adult version consider adding 2 tablespoons of kirsch to the cherry filling for authenticity and depth of flavor. The contrast between rich chocolate, tangy cherries, and light cream creates the perfect balance that has made Black Forest desserts beloved worldwide.

Frequently Asked Questions

→ How do I prevent cracks in the cheesecake?

Bake the cheesecake gently and let it cool in the oven with the door slightly open for one hour. This prevents sudden temperature changes that cause cracking.

→ Can I use frozen cherries for the filling?

Yes, frozen cherries can be substituted. Thaw and drain them beforehand to avoid excess liquid in the filling.

→ How long should I refrigerate the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours or overnight to achieve the best texture and flavor.

→ Can I use milk chocolate instead of dark chocolate?

While dark chocolate brings a richer flavor, milk chocolate can be used if you prefer a sweeter taste.

→ What’s the best way to remove the cheesecake from the pan?

Gently run a knife along the edges to loosen the cheesecake, then unlock the springform pan. For clean edges, dip the knife in hot water before cutting slices.