Black Forest Cheesecake Recipe

BySarah Summers
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Introduction

Indulge in the rich and luscious flavors of this Black Forest Cheesecake, a delightful combination of chocolate, creamy cheesecake, and sweet cherries. Perfect for special occasions or whenever you want a decadent dessert to impress.

A slice of cake with four layers is shown on a white plate over a white marbled texture. The bottom layer is a dark brown crumbly crust, followed by a thick dark chocolate layer above it. Next is a thick creamy white cheesecake layer. The top has a shiny dark red fruit glaze with dark chocolate drips running down the sides. The glaze is decorated with bright red cherries, black blackberries, and dark chocolate shards standing up. Some small chocolate curls are sprinkled on top as well. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 24 oz full-fat cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup unsweetened cocoa powder
  • 21 oz cherry pie filling
  • 1 cup heavy whipping cream (for topping)
  • Chocolate shavings for garnish
  • For the cake base:
    • Flour (quantity not specified)
    • Cocoa powder (quantity not specified)
    • Baking powder (quantity not specified)
    • Salt (quantity not specified)
    • Melted butter (quantity not specified)
    • Sugar (quantity not specified)
    • Eggs (quantity not specified)

Instructions

  1. Step 1: Preheat your oven to 325°F (160°C). Grease a springform pan and line it with parchment paper for easy removal.
  2. Step 2: Prepare the cake base by mixing together flour, cocoa powder, baking powder, and salt in a bowl. In a separate bowl, beat melted butter, sugar, and eggs until the mixture is fluffy. Gently fold the dry ingredients into the wet mixture.
  3. Step 3: Pour the cake base batter into the prepared pan and bake for 25-30 minutes. Let it cool completely before adding the cheesecake layer.
  4. Step 4: For the cheesecake filling, blend the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and cocoa powder until fully combined.
  5. Step 5: Pour the cheesecake filling over the cooled cake base in the pan.
  6. Step 6: Bake the entire cheesecake in a water bath for 50-60 minutes. The center should still have a slight jiggle when done.
  7. Step 7: Allow the cheesecake to cool completely, then refrigerate it overnight to set.
  8. Step 8: When ready to serve, top with cherry pie filling, whipped heavy cream, and garnish with chocolate shavings.

Tips & Variations

  • Line the springform pan with extra parchment paper to prevent leaking during the water bath bake.
  • For a boozy twist, add a splash of kirsch or cherry liqueur to the cherry topping.
  • Use fresh cherries if available, gently cooked down with a little sugar, instead of canned pie filling for a fresher taste.
  • Chill the mixing bowls and beaters before whipping the heavy cream to achieve stiffer peaks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the cherry topping separate until just before serving to avoid sogginess. To reheat, allow the cheesecake to come to room temperature for about 20 minutes; it is typically served chilled.

How to Serve

A slice of cake with four distinct layers sits on a white plate over a white marbled texture. The bottommost layer is a crumbly dark brown base with a rough texture. Above it, a smooth dark chocolate layer creates a strong contrast. The third layer is thick and creamy white, soft in texture with gentle ridges. The top layer is a glossy red berry sauce that drips down the sides, almost covering them. The cake is decorated with shiny red cherries, blackberries, and thin, curved dark chocolate pieces stuck into the berry sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake without a water bath?

While it’s possible, baking without a water bath may cause cracking or uneven cooking. The water bath helps maintain moisture and gentle heat, ensuring a smooth texture.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients, avoid overmixing, and bake the cheesecake in a water bath. Also, allow the cheesecake to cool gradually to reduce the chance of cracks.

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Black Forest Cheesecake Recipe

★★★★★

4.7 from 98 reviews
  • Author: Sarah
  • Total Time: 11 hours 55 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This decadent Black Forest Cheesecake combines a rich, cocoa-infused cake base with a creamy chocolate cheesecake filling, topped with a luscious cherry pie filling, whipped cream, and chocolate shavings. Perfect for chocolate lovers seeking an elegant dessert with a fruity twist.

Ingredients

Scale

Cake Base

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup melted butter
  • ½ cup granulated sugar
  • 2 large eggs

Cheesecake Filling

  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup unsweetened cocoa powder

Topping

  • 21 oz cherry pie filling
  • 1 cup heavy whipping cream
  • Chocolate shavings for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
  2. Make the Cake Base: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the melted butter, sugar, and eggs until fluffy and well combined. Gently fold the dry ingredients into the wet mixture until just incorporated. Pour the batter into the prepared springform pan and bake for 25-30 minutes until set. Remove from the oven and let it cool completely.
  3. Prepare the Cheesecake Filling: Using a mixer, blend the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully mixed before adding the next. Then, mix in sour cream and cocoa powder until the mixture is even and silky.
  4. Assemble and Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled cake base in the springform pan. Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan to create a water bath. Bake for 50-60 minutes, or until the cheesecake is slightly jiggly in the center but set at the edges.
  5. Cool and Chill: Remove the cheesecake from the water bath and cool completely at room temperature. Once cooled, refrigerate the cheesecake overnight to allow it to set fully and develop flavor.
  6. Add Toppings and Serve: Before serving, spread the cherry pie filling over the top of the cheesecake. Whip the heavy cream until stiff peaks form and add dollops or pipe over the cherries. Garnish with chocolate shavings for an elegant finishing touch. Slice and enjoy!

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Using a water bath helps prevent cracks in the cheesecake by maintaining an even baking temperature.
  • The cheesecake is best served chilled after overnight refrigeration.
  • For a stronger cherry flavor, you can stir some cherry juice into the whipped cream.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Black Forest Cheesecake, chocolate cheesecake, cherry topping, cocoa cheesecake, dessert recipe

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