Decadent Black Forest Cheesecake Recipe

Introduction

Indulge in the rich, luscious flavors of this Decadent Black Forest Cheesecake. Combining smooth chocolate, creamy cheesecake, and a hint of cherry, it’s a delightful twist on a classic dessert. Perfect for special occasions or whenever you want to treat yourself.

Ingredients

• 1 1/2 cups (150 g) chocolate cookie crumbs
• 1/4 cup (60 g) unsalted butter, melted
• 24 ounces (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (25 g) cocoa powder
• 3 large eggs
• 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream
• 1 can (21 oz/600 g) cherry pie filling (optional)
• 1 tablespoon Kirsch or 1 teaspoon almond extract (optional)
• For whipped cream topping: 1 cup (240 ml) heavy cream, cold; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract
• Optional garnish: Chocolate shavings or curls and fresh cherries

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan.
2. Step 2: Mix the chocolate cookie crumbs with the melted butter, then press the mixture firmly into the bottom of the pan.
3. Step 3: Bake the crust for 10 minutes, then remove and let it cool completely.
4. Step 4: In a mixing bowl, beat the cream cheese and sugar together until smooth. Add cocoa powder and blend well.
5. Step 5: Add the eggs one at a time, mixing gently after each addition. Then stir in the melted chocolate, vanilla extract, and heavy cream until just combined.
6. Step 6: Pour the cheesecake batter over the cooled crust and smooth the top evenly.
7. Step 7: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to create a water bath, about halfway up the sides of the springform pan.
8. Step 8: Bake for 60–70 minutes, until the edges are set and the center still has a slight jiggle.
9. Step 9: Turn off the oven and crack open the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
10. Step 10: Remove the pan from the water bath and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

• For a traditional Black Forest flavor, stir Kirsch or almond extract into the cherry pie filling before layering it on top or serving alongside the cheesecake.
• Whip the cream with powdered sugar and vanilla to create a soft topping, and garnish with chocolate shavings and fresh cherries for an elegant presentation.
• If you prefer a crust with extra texture, add finely chopped nuts or a pinch of cinnamon to the cookie crumb base.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To preserve freshness, keep it tightly covered with plastic wrap or in an airtight container. When ready to serve, let it sit at room temperature for 15-20 minutes for the best texture. Leftovers can also be frozen for up to 1 month; thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of crust instead of chocolate cookie crumbs?

Yes, graham cracker crust or crushed digestive biscuits can be used as alternatives, though the chocolate flavor of the cookie crumbs complements the cheesecake best.

Is the cherry pie filling necessary?

No, it’s optional. The cheesecake is delicious on its own, but the cherry filling adds a classic Black Forest touch and balances the rich chocolate flavors.

Decadent Black Forest Cheesecake Recipe

Print Recipe

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4.5 from 122 reviews

This Decadent Black Forest Cheesecake combines a rich chocolate cookie crust with a luscious cocoa-infused cream cheese filling layered with melted semisweet chocolate. Baked in a water bath to achieve the perfect creamy texture, it’s topped optionally with cherry pie filling, whipped cream, and chocolate shavings for an indulgent dessert inspired by the classic Black Forest cake.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (150 g) chocolate cookie crumbs
• 1/4 cup (60 g) unsalted butter, melted

Cheesecake Filling

• 24 ounces (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (25 g) cocoa powder
• 3 large eggs
• 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream

Cherry Topping (Optional)

• 1 can (21 oz/600 g) cherry pie filling
• 1 tablespoon Kirsch or 1 teaspoon almond extract

Whipped Cream Topping

• 1 cup (240 ml) heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Garnish (Optional)

• Chocolate shavings or curls
• Fresh cherries

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line it as needed to ensure easy removal of the cheesecake.
2. Make the crust: In a bowl, combine the chocolate cookie crumbs with melted butter until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust layer.
3. Bake the crust: Bake the crust alone in the preheated oven for 10 minutes to set it. Remove and allow it to cool completely before adding the filling.
4. Prepare cheesecake batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the cocoa powder and mix well to combine evenly.
5. Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition. Then stir in the melted semisweet chocolate, vanilla extract, and heavy cream until the mixture is homogeneous.
6. Assemble cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula to ensure an even surface.
7. Prepare water bath and bake: Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath which prevents cracking and ensures gentle cooking.
8. Bake until set: Bake in the preheated oven for 60 to 70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle when gently shaken.
9. Cool gradually: Turn off the oven and crack the door open. Leave the cheesecake inside the oven for 1 hour to cool gradually, minimizing cracks and helping it set perfectly.
10. Chill completely: Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Then refrigerate it for at least 4 hours or overnight to fully firm up before serving.

Notes

• Using a water bath is key to achieving a smooth, crack-free cheesecake by providing gentle, even heat.
• The Kirsch or almond extract in the cherry topping is optional but adds authentic Black Forest flavor.
• For best results, allow the cheesecake to chill overnight to develop flavor and texture.
• To decorate, top with whipped cream, fresh cherries, and chocolate shavings for an impressive presentation.
• Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
• Use a serrated knife dipped in hot water and wiped clean between slices to cut neat pieces.

Keywords: Black Forest cheesecake, chocolate cheesecake, cherry cheesecake, baked cheesecake, dessert, chocolate dessert