Black Forest Cheesecake
This Black Forest Cheesecake is a decadent blend of creamy cheesecake, rich chocolate, and tart cherries—a stunning dessert that’s sure to impress!
Servings: 8 servings
Ingredients
Crust
- 250 g biscuits (or graham crackers)
- 40 g cocoa powder
- 100 g butter melted
Cheesecake Filling
- 300 ml sweet cooking cream
- 400 g cream cheese
- 4 eggs
- 150 g sugar
- 200 g dark chocolate
- 50 ml milk
- 100 g sour cherries (or cherries)
- 1 teaspoon vanilla extract
Cherry Topping
- 200 g sour cherries (or cherries)
- 100 ml water
- 6 g gelatin
- 4 tablespoons sugar
Whipped Cream Topping
- 200 ml whipping cream
- 1 teaspoon vanilla sugar
Instructions
Prepare the Crust
- Preheat your oven to 180°C (350°F). Crush 250g of biscuits or graham crackers until finely ground. Mix in 40g cocoa powder. Melt 100g butter and combine with the biscuit mixture until well coated. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Filling
- In a large bowl, beat 400g cream cheese until smooth. Gradually add 150g sugar and mix well. Add 4 eggs one at a time, mixing after each. Stir in 300ml sweet cooking cream and 1 teaspoon vanilla extract until smooth.
- Melt 200g dark chocolate with 50ml milk using a double boiler or microwave. Allow to cool slightly, then fold into the cream cheese mixture.
Bake the Cheesecake
- Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool slowly.
Prepare the Cherry Topping
- Heat 100ml water with 4 tablespoons sugar in a saucepan until sugar dissolves. Add 200g sour cherries and cook until softened. Bloom 6g gelatin in 2 tablespoons cold water, then stir into warm cherry mixture until dissolved. Cool before pouring over cheesecake. Refrigerate at least 4 hours or overnight.
Finish with Whipped Cream
- Whip 200ml whipping cream with 1 teaspoon vanilla sugar until stiff peaks form. Spread or pipe over the cheesecake and garnish with additional cherries before serving.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Double boiler or microwave-safe bowl
- Measuring Cups and Spoons
- Whisk
Notes
- Use low-fat cream cheese and whipping cream for a lighter cheesecake.
- Substitute biscuits with gluten-free crackers for a gluten-free version.
- Let cheesecake chill overnight for best flavor and set.
- Be careful not to overmix the batter to avoid dense texture.
- Ensure gelatin is fully dissolved to prevent lumps in the cherry topping.