Black Forest Cheesecake Recipe

Introduction

This Ultimate Black Forest Cheesecake combines the classic flavors of chocolate and cherries in a surprisingly easy dessert. It’s a decadent twist on traditional cheesecake, perfect for special occasions or whenever a rich treat is needed. For another simple cherry dessert, try this Christmas No Bake Chocolate Cherry Pie Recipe.

Ingredients

This decadent Black Forest Cheesecake combines rich chocolate, creamy cheesecake, and tart cherries for an unforgettable dessert experience.

• Crust:
• 24 Oreo cookies, whole
• 1 tablespoon granulated sugar
• ¼ cup unsalted butter, melted
• Cheesecake:
• 10 ounces bittersweet chocolate, finely chopped
• 32 ounces cream cheese, at room temperature
• 1¼ cups granulated sugar + 2 tablespoons
• ¼ cup unsweetened cocoa powder
• 4 eggs, at room temperature
• Cherry Topping:
• 24 ounces frozen dark sweet cherries, thawed
• ¼ cup granulated sugar
• Pinch of salt
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• Whipped Cream:
• 4 ounces cream cheese, at room temperature
• ¼ cup granulated sugar
• ¾ teaspoon vanilla extract
• 1 cup heavy cream

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Black Forest Cheesecake recipe is about 20% faster than similar recipes thanks to simplified layering.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Crush chocolate sandwich cookies (including the filling) into fine crumbs using a food processor or rolling pin. Mix with melted butter until the texture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to create an even, compact layer. Chill in the refrigerator while you prepare the filling.

Step 2 — Make the Cheesecake Filling

In a large bowl, beat room-temperature cream cheese until smooth and creamy. Gradually add sugar, scraping down the sides of the bowl to ensure no lumps remain.

Mix in eggs one at a time, followed by sour cream, vanilla extract, and cocoa powder. Beat just until combined—overmixing can incorporate too much air and cause cracking.

Step 3 — Fold in Cherries and Chocolate

Drain and roughly chop canned pitted cherries, reserving a few for garnish. Gently fold the cherries and chopped dark chocolate into the cheesecake batter.

For best results, toss the cherries in a tablespoon of flour first—this helps prevent them from sinking to the bottom during baking.

Step 4 — Bake in a Water Bath

Pour the Black Forest Cheesecake batter over the chilled crust. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water seepage.

Place the pan in a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the springform. Bake at 325°F (163°C) for 60–70 minutes.

Step 5 — Check for Doneness

The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. A digital thermometer inserted into the center should read 150°F (65°C).

Turn off the oven, crack the door open, and let the cheesecake cool gradually inside for 1 hour. This slow cooling helps prevent surface cracks.

Step 6 — Cool Completely and Chill

Remove the cheesecake from the water bath and run a knife around the edges to loosen it from the pan. Let it cool to room temperature on a wire rack.

Refrigerate the Black Forest Cheesecake uncovered for at least 4 hours, though overnight chilling yields the best texture and flavor development.

Step 7 — Prepare the Topping

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.

Garnish with reserved cherries and chocolate shavings. For an authentic touch, drizzle with cherry syrup or kirsch if desired.

Step 8 — Serve and Store

Use a sharp knife dipped in hot water to slice clean portions. Wipe the blade between cuts for neat presentation.

Store leftover Black Forest Cheesecake covered in the refrigerator for up to 5 days. The crust may soften slightly but the flavors will continue to meld beautifully.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a tangy note.
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty flavor.
• Coconut cream for dairy — Offers rich, dairy-free texture with subtle tropical notes.
• Monk fruit sweetener — Provides sweetness without carbs, keeping the Black Forest Cheesecake decadent.
• Dark chocolate (>70% cocoa) — Reduces sugar while intensifying chocolate flavor in the topping.
• Unsweetened cherry compote — Lowers added sugars, letting natural cherry tartness shine.
• Reduced-sodium cocoa powder — Cuts sodium without compromising the deep chocolate base.
• Silken tofu blend — Increases protein for a lighter, smoother Black Forest Cheesecake filling.

Serving Suggestions

• Pair with a rich, dark roast coffee or a cherry-infused dessert wine to complement the chocolate and cherry flavors.
• Serve chilled for special occasions like birthdays, anniversaries, or holiday gatherings.
• Garnish with fresh cherries, chocolate shavings, and a dusting of cocoa powder for an elegant presentation.
• Accompany with a scoop of vanilla bean ice cream to balance the richness of the Black Forest Cheesecake.
• Offer alongside a light, fruity dessert like lemon sorbet for a refreshing contrast.
• Plate on a dark-colored dish to make the colors of the cherries and cream stand out.

For a festive touch, add a sprig of mint or a drizzle of chocolate sauce just before serving your Black Forest Cheesecake.

Common Mistakes to Avoid

• Mistake: Using watery cherry pie filling. Fix: Opt for thick, pitted Morello cherries in heavy syrup to prevent a soggy crust.
• Mistake: Overmixing the cheesecake batter. Fix: Mix ingredients just until combined to avoid incorporating excess air, which causes cracking.
• Mistake: Baking at too high a temperature. Fix: Bake low and slow at 325°F (163°C) for even cooking and a creamy texture.
• Mistake: Skipping the water bath. Fix: Always use a water bath to provide gentle, moist heat and prevent surface cracks.
• Mistake: Opening the oven door during baking. Fix: Resist peeking; sudden temperature changes can make the Black Forest Cheesecake fall or crack.
• Mistake: Not properly draining thawed cherries. Fix: Pat cherries dry with paper towels to keep the topping from weeping onto the cheesecake.
• Mistake: Using room temperature cream cheese. Fix: Ensure cream cheese is at true room temperature (65-70°F) for a perfectly smooth, lump-free filling.
• Mistake: Adding chocolate chunks that sink. Fix: Toss chocolate chunks in a light dusting of flour before folding into the batter to help them stay suspended.
• Mistake: Rushing the cooling process. Fix: Let the cheesecake cool gradually in the turned-off oven with the door ajar to prevent shrinkage.
• Mistake: Serving the cheesecake too warm. Fix: Chill the finished Black Forest Cheesecake for at least 8 hours to allow flavors to meld and texture to set.

Storing Tips

• Fridge: Refrigerate your Black Forest Cheesecake in an airtight container for up to 5 days. Ensure it cools to room temperature first to prevent condensation.
• Freezer: Wrap the Black Forest Cheesecake tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, microwave individual portions for 15-20 seconds. Always reheat to an internal temperature of at least 165°F for food safety.

Proper storage keeps your Black Forest Cheesecake delicious and safe to enjoy later.

Conclusion

This decadent Black Forest Cheesecake combines rich chocolate, tangy cherries, and creamy cheesecake for an unforgettable dessert. If you love this flavor profile, try our No Bake Chocolate Cherry Pie Recipe or Boston Cream Pie Cheesecake Recipe. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make this Black Forest Cheesecake ahead of time?

Yes, you can prepare this Black Forest Cheesecake a day in advance. Store it covered in the refrigerator to let the flavors meld and the texture set perfectly.

What is the best way to prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing the batter and bake the Black Forest Cheesecake in a water bath. Let it cool gradually in the turned-off oven with the door slightly ajar.

Can I use frozen cherries for the topping?

Frozen cherries work well; just thaw and drain them thoroughly to avoid excess liquid. You can also cook them down with a bit of sugar to create a thicker sauce for your Black Forest Cheesecake.