Black Forest Cheesecake (Print)
Creamy and chocolatey dessert bursting with cherries and cream—classic Black Forest vibes, made easy.
# Ingredients:
→ Chocolate Base
01 -
1/4 cup melted unsalted butter
02 -
1 and a half cups crushed chocolate cookies (Oreos or graham crackers work great)
→ Creamy Filling
03 -
3 large eggs, brought to room temperature
04 -
24 ounces of softened cream cheese
05 -
1 teaspoon of vanilla
06 -
8 ounces of melted semisweet chocolate, let cool a bit
07 -
1/4 cup cocoa powder
08 -
1 cup regular sugar
09 -
1/2 cup heavy whipping cream
→ Cherry Layer
10 -
21 ounces of canned cherry pie filling
11 -
Optional: 1 tablespoon of Kirsch or 1 teaspoon almond flavoring
→ Whipped Cream & Extras
12 -
2 tablespoons of powdered sugar
13 -
A full cup of cold heavy cream
14 -
Half a teaspoon of vanilla flavor
15 -
Optional: Fresh cherries and chocolate curls for decoration
# Steps:
01 -
Preheat your oven to 325°F. Combine the cookie crumbs with the melted butter, press evenly into a greased 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
02 -
Beat the cream cheese with sugar until it’s smooth, then add cocoa powder. Crack in the eggs one by one, mixing between each. Stir in melted chocolate, vanilla, and cream just until blended, and pour the mixture onto your crust.
03 -
Place the pan into a water bath and bake for about an hour or until the middle is still a bit wobbly, but the edges are firm. Let it cool slowly in the oven with the door slightly open for another hour.
04 -
Once it’s nicely chilled, combine the pie filling with Kirsch (if you’re using it) and spread it over the top. Whip the cream with vanilla and powdered sugar, then pipe it around the edges.
05 -
For a classy touch, add those chocolate curls and fresh cherries if you want. Keep in the fridge until you’re ready to serve.
# Notes:
01 -
Let your ingredients sit at room temperature before starting; this helps your cheesecake stay smooth and crack-free.
02 -
You can prepare this up to 48 hours in advance and refrigerate, or freeze it for up to 8 weeks.