Black Forest Cheesecake
Black Forest Cheesecake is a delightful treat that brings together creamy cheesecake, rich chocolate, and sweet cherries all in one slice. The smooth, tangy cheese is layered on a chocolate…
By Ava
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Reading time: 7 min
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Black Forest Cheesecake is a delightful treat that brings together creamy cheesecake, rich chocolate, and sweet cherries all in one slice. The smooth, tangy cheese is layered on a chocolate crust and topped with luscious cherry sauce and chocolate shavings, making every bite bursting with flavor and texture. It’s like having your favorite Black Forest cake and cheesecake rolled into one festive dessert.
I love making this cheesecake for special occasions because it always feels so fancy but is surprisingly simple to prepare. One of my favorite tricks is to use fresh or jarred cherries with a bit of their syrup to keep the topping juicy and bright. It’s the perfect mix of creamy, fruity, and chocolatey that makes everyone ask for seconds.
When I serve this cheesecake, I usually add a dollop of whipped cream on the side and a few extra cherries on top. It’s such a crowd-pleaser at dinners or parties, and I find it’s best enjoyed with good company and a cup of coffee or tea. Every time I eat it, it reminds me of cozy celebrations and sweet moments with friends and family.
Key Ingredients & Substitutions
Chocolate Cookie Crust: Using Oreo crumbs without the filling creates a deep chocolate base. You can swap with any chocolate wafer cookies or digestive biscuits mixed with cocoa powder.
Cream Cheese: This gives the cheesecake its creamy texture. For a lighter option, you can try mascarpone or ricotta, but the texture will differ slightly.
Semisweet Chocolate: Adds rich chocolate flavor to the cheesecake layer and ganache. If preferred, use dark or milk chocolate depending on your sweetness preference.
Sour Cream: It keeps the cheesecake moist and tangy. Greek yogurt can work as a substitute, but it may slightly change the taste and texture.
Cherries: Fresh or jarred cherries both work well. If fresh aren’t available, frozen or canned cherries in juice are good alternatives. Just make sure to drain canned cherries to avoid excess liquid.
How Can You Avoid Cracks in Your Cheesecake?
Cracks can be frustrating but common in cheesecakes. Here are some tips to keep your cheesecake smooth:
- Room Temperature Ingredients: Make sure cream cheese, eggs, and sour cream are room temp for smooth mixing.
- Mix Gently: Avoid over-mixing once eggs are added; mix just until combined.
- Bake in a Water Bath: Wrap the springform pan in foil and bake in a pan filled with hot water to keep moisture consistent and prevent cracking.
- Cool Gradually: After baking, turn off the oven, and let the cheesecake cool inside with the door cracked open for an hour before chilling.
Following these steps helps maintain a creamy texture without cracks and makes slicing neat and impressive.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to release the cheesecake without breaking it.
- Mixing bowls – you’ll need separate ones for chocolate and vanilla cheesecake layers to keep flavors clean.
- Electric mixer or stand mixer – it helps beat cream cheese smooth and blend ingredients evenly.
- Small saucepan – for heating the cherry sauce and chocolate ganache gently and evenly.
- Rubber spatula – perfect for folding melted chocolate into batter and spreading layers without scraping the pan.
- Whisk – useful for mixing cornstarch into the cherry sauce smoothly without lumps.
Flavor Variations & Add-Ins
- Swap sour cream for Greek yogurt to add a little extra tang and protein in the cheesecake layers.
- Add a splash of Kirsch or cherry liqueur into the cherry sauce for a boozy, authentic Black Forest touch.
- Mix chopped toasted almonds or walnuts into the crust for added crunch and nutty flavor.
- Use white chocolate instead of semisweet for a sweeter, creamier cheesecake variation.
How to Make Black Forest Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo crumbs without filling)
- 5 tablespoons unsalted butter, melted
For the Chocolate Cheesecake Layer:
- 12 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 4 ounces semisweet chocolate, melted and slightly cooled
For the Vanilla Cheesecake Layer:
- 12 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cherry Sauce:
- 2 cups fresh or jarred cherries (pitted)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup water
- 1 teaspoon lemon juice
For the Chocolate Ganache Topping:
- 4 ounces semisweet chocolate, chopped
- ½ cup heavy cream
For Garnish:
- Fresh cherries with stems
- Chocolate shavings
How Much Time Will You Need?
This dessert takes about 30 minutes to prepare and around 1 hour for baking (split into two stages). After baking, it needs 1 hour to cool in the oven and at least 4 hours chilling in the refrigerator. Preparing the cherry sauce and ganache will add another 15-20 minutes. In total, plan for about 6 hours including chilling — perfect if you prepare it a day ahead!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Mix the chocolate cookie crumbs with melted butter until everything is combined well. Press this mix evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until set, then remove from the oven and let it cool.
2. Make the Chocolate Cheesecake Layer:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream, then fold in the melted chocolate gently until the mixture is even. Pour this batter over the cooled crust and smooth the top.
3. Bake the Chocolate Layer:
Bake at 325°F for about 30 minutes. The edges should be set, but the center might still wiggle slightly. Take it out of the oven and set it aside.
4. Make the Vanilla Cheesecake Layer:
In a clean bowl, beat cream cheese and sugar until smooth. Add eggs one by one, beating well each time. Mix in vanilla extract and sour cream. Pour this vanilla batter gently over the baked chocolate layer.
5. Bake the Full Cheesecake:
Return the pan to the oven and bake for another 35-40 minutes. The top should be almost set but with a small gentle jiggle. Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Then, transfer it to the fridge for at least 4 hours or overnight to chill fully.
6. Prepare the Cherry Sauce:
In a saucepan over medium heat, combine cherries, sugar, cornstarch, water, and lemon juice. Stir continuously until the mixture thickens and becomes glossy (about 5-7 minutes). Remove from heat and let the sauce cool completely.
7. Make the Chocolate Ganache:
Heat the heavy cream in a small pan until it just begins to simmer. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir gently until the ganache is smooth and shiny.
8. Assemble the Cheesecake:
Spread the cooled cherry sauce evenly over the vanilla cheesecake layer. Pour the chocolate ganache over the cherries and spread it smoothly to cover.
9. Garnish:
Top the ganache with fresh cherries and chocolate shavings for a beautiful finish.
10. Serve:
Chill the assembled cheesecake for at least 1 hour to allow the ganache to set. Slice and enjoy your rich and creamy Black Forest Cheesecake!
Can I Use Frozen Cherries for the Cherry Sauce?
Yes! Just thaw frozen cherries completely and drain any excess liquid before cooking the sauce to avoid it becoming too watery.
How Should I Store Leftover Black Forest Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for about 15 minutes before serving for the best texture.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake benefits from chilling overnight, which helps the layers set and flavors meld perfectly. Just assemble and refrigerate as directed.
What’s the Best Way to Prevent Cracks in the Cheesecake?
Use room temperature ingredients, avoid over-mixing the batter, and cool the cheesecake gradually by leaving the oven door slightly open after baking before moving it to the fridge.