Description
This elegant Black Forest Cheesecake combines a crunchy chocolate cookie crust, silky chocolate cheesecake filling, tangy cherry topping, and fluffy whipped cream for a stunning dessert that’s as indulgent as it is beautiful.
Ingredients
- For the Base:
- 200 grams chocolate cookies (e.g., Oreo, cream removed)
- 80 grams unsalted butter, melted
- For the Chocolate Cheesecake Filling:
- 500 grams cream cheese, softened
- 200 grams sour cream or full-fat yogurt
- 180 grams dark chocolate, melted and slightly cooled
- 150 grams granulated sugar
- 3 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- For the Cherry Layer:
- 300 grams cherries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- For the Topping:
- 200 ml cold heavy cream
- 1 tablespoon powdered sugar
- Grated dark chocolate and fresh cherries for garnish
Instructions
- Preheat oven to 160°C (320°F). Line the base of a 22–23 cm springform pan with parchment paper.
- Prepare the Base: Blend chocolate cookies into crumbs. Mix with melted butter and press into pan base. Chill for 15 minutes.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in vanilla, cocoa powder, sour cream, and melted chocolate until smooth.
- Pour filling over crust. Place a dish of hot water on lower oven rack (bain-marie method). Bake for 50–60 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Chill in refrigerator for at least 4 hours or overnight.
- Cherry Layer: In a saucepan, heat cherries, sugar, and water until bubbling. Stir in cornstarch and cook until thickened. Let cool completely.
- Whipped Cream: Whip cold heavy cream with powdered sugar until soft peaks form.
- Assemble: Spoon cherry topping over chilled cheesecake. Decorate with whipped cream, fresh cherries, and grated chocolate.
- Chill for another hour before slicing and serving.
Notes
- Use kirsch or cherry liqueur in the cherry layer for a boozy twist.
- Gluten-free cookies make this dessert gluten-free.
- Line the pan base with parchment for easy removal.
- Bain-marie helps prevent cracking and keeps texture silky.
- Make a day ahead for best results.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 28g
- Sodium: 240mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
