Black Forest Cheesecake
Black Forest Cheesecake is a delightful twist on two classic favorites—rich, creamy cheesecake mixed with the luscious flavors of Black Forest cake. Think velvety cheesecake layered with juicy cherries and…
Tip: save now, cook later.Black Forest Cheesecake is a delightful twist on two classic favorites—rich, creamy cheesecake mixed with the luscious flavors of Black Forest cake. Think velvety cheesecake layered with juicy cherries and finished with a crown of fluffy whipped cream and a sprinkle of chocolate shavings. It’s a dessert that balances the richness of cream cheese with the sweetness and tartness of cherries, all wrapped up in a chocolatey embrace.
I love making this cheesecake for special occasions because it brings a little celebration to the table every time. What’s great is that you can prepare it in advance, which means less stress and more time to enjoy with family or friends. I usually add a bit more cherry topping on the side because it’s so delicious to spoon over every slice.
When serving this cheesecake, I like to cut it into generous wedges and pair it with a cup of strong coffee or a glass of cold milk. The combination of creamy, fruity, and chocolate flavors never fails to get everyone smiling. Honestly, it’s one of those desserts that people talk about long after the last bite is gone, and I’m pretty sure that’s why it’s become a favorite in my house.
Key Ingredients & Substitutions
Chocolate cookie crumbs: These form the base crust. Oreo cookies work great, but you can use any chocolate wafers or graham crackers mixed with cocoa powder. Butter binds them, so use unsalted for better control of saltiness.
Cream cheese: This is the heart of the cheesecake, giving it that creamy texture. Make sure it’s softened to room temperature for smooth batter. You can substitute with mascarpone for a richer taste.
Chocolate: Semi-sweet or dark chocolate adds the classic Black Forest touch. Use good-quality chocolate for better flavor. If dairy-free or vegan, try a chocolate with plant-based ingredients.
Cherries: Fresh or frozen cherries work well. If fresh aren’t available, canned ones are okay but drain them well. Cherry preserves enhance the topping’s flavor and help thicken it.
How Do You Get a Smooth, Crack-Free Cheesecake?
Cheesecake cracking is a common worry, but careful technique helps:
- Use room temperature cream cheese and ingredients for smooth mixing.
- Don’t overbeat the batter; mix until combined to avoid adding too much air.
- Bake in a water bath or place a pan of water under the cheesecake to keep moisture stable.
- After baking, turn off the oven and leave the cake inside with the door slightly open to cool slowly.
- Chill fully in the fridge before adding toppings or serving.
Following these tips will help keep your cheesecake creamy and smooth without cracks on top.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without damaging the sides.
- Mixing bowls – for mixing crust, filling, and toppings separately.
- Electric mixer or hand mixer – helps get a smooth and creamy cheesecake batter quickly.
- Double boiler or microwave-safe bowl – to melt chocolate gently without burning.
- Saucepan – to cook the cherry topping and thicken it nicely.
- Spatula – perfect for folding in whipped cream and spreading layers evenly.
Flavor Variations & Add-Ins
- Swap fresh cherries for raspberries or strawberries for a different fruity twist that still pairs well with chocolate.
- Add a splash of kirsch (cherry brandy) to the cherry topping for a touch of boozy warmth that enhances the cherry flavor.
- Stir mini chocolate chips into the cheesecake batter for extra texture and bursts of chocolate in every bite.
- Use white chocolate instead of dark for the mousse layer for a creamier, sweeter contrast to the tart cherries.
How to Make Black Forest Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (about 20 Oreo cookies, finely crushed)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
For the Chocolate Layer:
- 4 oz semi-sweet or dark chocolate, melted and slightly cooled
- ½ cup heavy cream (whipped to soft peaks)
For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- ½ cup cherry preserves or jam
- 2 tbsp sugar (optional, if cherries are tart)
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Decoration:
- Fresh cherries with stems
- Chocolate shavings or curls
- Whipped cream (optional)
How Much Time Will You Need?
Prepare and bake the cheesecake for about 1 hour and 15 minutes. Then, allow it to cool and chill in the refrigerator for at least 6 hours total—4 hours after baking and 2 hours after assembling with toppings. Plan ahead for a full day or overnight chilling to get the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (162°C). In a medium bowl, mix together the chocolate cookie crumbs and melted butter until combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake it for 8–10 minutes, then remove from the oven and let it cool while you make your filling.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese with sugar until creamy and smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream or heavy cream until fully blended.
3. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust in your springform pan. Bake for 50–60 minutes, until the edges are set but the center still has a little jiggle. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Then, chill it in the fridge for at least 4 hours or overnight.
4. Prepare the Chocolate Mousse Layer:
Gently melt the chocolate using a double boiler or microwave. Allow it to cool slightly. Whip the heavy cream until soft peaks form, then gently fold the whipped cream into the melted chocolate until smooth. Spread this chocolate mousse evenly over the chilled cheesecake. Refrigerate again for about 1 hour to let it set.
5. Make the Cherry Topping:
In a saucepan over medium heat, combine the cherries, cherry preserves, sugar (if you’re using it), and lemon juice. Cook until the cherries release their juices and the mixture is warm. Stir in the cornstarch mixture and cook for a few more minutes until thickened. Let the cherry topping cool completely.
6. Assemble the Black Forest Cheesecake:
Pour the cooled cherry topping evenly over the chocolate mousse layer. Return the cheesecake to the fridge and chill for at least 2 more hours so everything sets perfectly.
7. Decorate and Serve:
Before serving, decorate the cheesecake with fresh cherries, chocolate shavings, and, if you like, a dollop of whipped cream. Carefully remove the sides of the springform pan, slice, and enjoy the rich, layered flavors of this classic dessert.
Can I Use Frozen Cherries for the Topping?
Yes, frozen cherries work perfectly! Just thaw them completely and drain any excess liquid before cooking to avoid a watery topping.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze slices individually wrapped in plastic wrap and foil for up to 2 months.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake benefits from resting time. Make it a day ahead to allow all the layers to set and flavors to meld beautifully.
What Can I Substitute for the Chocolate Layer?
If you prefer, swap the chocolate mousse layer for a simple chocolate ganache or omit it entirely for a more straightforward cherry cheesecake.
