Black Forest Cheesecake
Black Forest Cheesecake is a rich and delicious twist on the classic Black Forest cake, combining creamy cheesecake with layers of chocolate, cherries, and a chocolate cookie crust. It’s a…
Tip: save now, cook later.Black Forest Cheesecake is a rich and delicious twist on the classic Black Forest cake, combining creamy cheesecake with layers of chocolate, cherries, and a chocolate cookie crust. It’s a perfect blend of smooth, tangy cheesecake and sweet, juicy cherries, all topped with a generous drizzle of chocolate. If you like chocolate and cherries, this dessert will quickly become a favorite.
I love making this cheesecake for special occasions because it always impresses everyone with its beautiful layers and tasty flavors. One thing I like to do is use fresh cherries or a good-quality cherry pie filling to make it extra juicy and bright. Plus, the chocolate cookie crust adds a nice crunch that balances the creamy cheesecake perfectly.
When I serve Black Forest Cheesecake, I like to slice it up and add a little extra whipped cream on top for a light and fluffy touch. It’s a dessert that feels both fancy and cozy at the same time, making it great for sharing with family or friends. Every bite is like a little celebration, and I find it’s hard to stop at just one piece!
Key Ingredients & Substitutions
Chocolate Cookie Crust: Using chocolate cookie crumbs gives the crust a rich chocolate flavor and crunchy texture. I like using Oreo crumbs (without the cream) for ease. If you prefer gluten-free, try gluten-free chocolate cookies or crushed nuts with cocoa powder.
Cream Cheese: The base of any cheesecake, softened cream cheese ensures a smooth filling. Make sure it’s at room temp to avoid lumps. For a lighter version, you can swap half for mascarpone or use a cream cheese alternative for dairy-free.
Cherries: Tart dark sweet cherries echo the Black Forest cake flavor. Fresh or canned works, but fresh or frozen cherries cooked down tend to be juicier and fresher tasting. If unavailable, try frozen cherries or cherry jam diluted with a bit of water and lemon juice.
Sour Cream or Heavy Cream: Adds creaminess and smooth texture to the cheesecake. Sour cream adds subtle tang which I enjoy, but heavy cream can make it richer and silkier. Greek yogurt is another option if you want a lighter tang.
Chocolate Shavings: They add texture and decorate the cheesecake beautifully. Use a good-quality chocolate bar to shave or grate. You can substitute with chocolate chips, mini chunks, or cookie crumbs if you like.
How Do I Get a Smooth, Crack-Free Cheesecake Filling?
The key to smooth cheesecake is beating well but not overmixing, and careful baking. Here’s what works well for me:
- Room temperature ingredients: Beat cream cheese and eggs separately at room temp. This avoids lumps.
- Mix carefully: Beat cream cheese and sugar until smooth first, then add eggs one by one on low speed to keep air bubbles minimal.
- Don’t overmix: Overbeating adds air that causes cracks during baking.
- Bake low and slow: 325°F (160°C) is perfect to cook gently and evenly.
- Cool gradually: Leaving the cheesecake in the oven with the door cracked for about an hour after baking helps prevent sudden temperature changes that cause cracks.
- Chill well: Cheesecake firms up as it chills, making slicing cleaner and preserving the smooth texture.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Electric mixer or stand mixer – helps you mix the cream cheese filling smooth and lump-free.
- Mixing bowls – use separate bowls for crust, filling, and cherry topping to keep things organized.
- Spatula – perfect for scraping down the bowl and folding in ingredients gently.
- Small saucepan – you’ll cook the cherry topping here, so a small pan helps control the heat.
- Measuring cups and spoons – for accurate ingredient amounts so your cheesecake turns out just right.
Flavor Variations & Add-Ins
- Try swapping cherries for raspberries or mixed berries for a different fruity twist that still pairs well with chocolate.
- Add a swirl of melted dark chocolate into the cheesecake filling for a marbled chocolate effect and extra richness.
- Fold in chopped toasted almonds or hazelnuts into the crust or topping for a nice crunch and nutty flavor.
- Use a splash of cherry liqueur (like Kirsch) in the cherry topping to boost the classic Black Forest taste when serving adults.
Black Forest Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups chocolate cookie crumbs (such as Oreo, crushed, cream removed)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (700g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream or heavy cream
For the Cherry Topping:
- 1 can (21 oz) dark sweet cherries, drained, reserve juice
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 cup reserved cherry juice
- 1 tbsp lemon juice
For Garnish:
- Chocolate shavings or finely crumbled chocolate cookies
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, plus 50-60 minutes baking time. Then, add cooling time of 1 hour in the oven and at least 4 hours chilling in the fridge, ideally overnight. Overall, plan for about 6 hours or more before serving.
Step-by-Step Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C). In a bowl, mix the chocolate cookie crumbs with the melted butter until all crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake it for 10 minutes, then remove from oven and let it cool while you prepare the filling.
Make the Cherry Topping:
In a small saucepan, mix sugar and cornstarch. Stir in the reserved cherry juice and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and gently fold in the drained cherries. Set aside to cool completely.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well. Add the eggs one at a time, beating after each addition. Finally, stir in the sour cream or heavy cream until the batter is smooth and well blended.
Assemble and Bake:
Pour half of the cheesecake filling over the cooled crust. Spoon half of the cherry topping over this, gently swirling some cherries into the cheesecake batter. Pour the remaining batter on top. Bake at 325°F (160°C) for 50-60 minutes or until the center is mostly set but still slightly jiggly.
Cool and Chill:
Turn off the oven and crack the door open to let the cheesecake cool slowly for about an hour—this helps prevent cracking. Once cooled, remove from oven and chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight.
Add Topping and Garnish:
When ready to serve, spread the remaining cherry topping evenly over the chilled cheesecake. Garnish the center with chocolate shavings or finely crumbled chocolate cookies for a finished look.
Serve:
Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Enjoy the creamy cheesecake layered with sweet cherries and rich chocolate flavors, a perfect dessert for any occasion!
Can I Use Frozen Cherries Instead of Canned?
Yes! Just thaw frozen cherries completely and drain any excess liquid before using. You may need to adjust the sugar slightly depending on the sweetness of your cherries.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, cheesecake can be frozen for up to 2 months—wrap it tightly in plastic wrap and foil.
Can I Make This Cheesecake Without a Springform Pan?
While a springform pan is best for easy removal, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to keep it intact.
How Do I Prevent Cracks on the Cheesecake Surface?
Bake the cheesecake at a low temperature (325°F/160°C) and cool it gradually by leaving the oven door slightly open after baking. Also, avoid overmixing the batter to minimize air bubbles that cause cracking.