Black Forest Cheesecake: The Ultimate Recipe and Baking Guide

Black Forest Cheesecake: Just the name conjures images of decadent chocolate, sweet cherries, and creamy, dreamy cheesecake, doesn’t it? Imagine sinking your fork into a slice of this masterpiece, where the rich, dark chocolate base meets a luscious cheesecake filling, all topped with a generous layer of juicy cherries. It’s a symphony of flavors and textures that will leave you craving more.

While the Black Forest cake itself has German origins, dating back to the early 20th century, the addition of cheesecake elevates it to a whole new level of indulgence. The traditional Black Forest cake, known as “Schwarzwälder Kirschtorte,” is famous for its layers of chocolate sponge cake, whipped cream, and cherries soaked in Kirschwasser, a cherry liqueur. Our Black Forest Cheesecake recipe takes that classic combination and infuses it with the tangy richness of cheesecake, creating a dessert that’s both familiar and excitingly new.

People adore this dish for its perfect balance of flavors. The bitterness of the dark chocolate beautifully complements the sweetness of the cherries and the creamy tang of the cheesecake. The textures are equally appealing, from the smooth cheesecake filling to the burst of juicy cherries. Plus, while it looks impressive, this Black Forest Cheesecake is surprisingly straightforward to make, making it the perfect show-stopping dessert for any occasion. Get ready to impress your friends and family with this unforgettable treat!

Ingredients:

• For the Chocolate Crust:
• 1 ½ cups chocolate cookie crumbs (about 24 chocolate wafer cookies)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• For the Cheesecake Filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• ½ cup sour cream
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• For the Cherry Filling:
• 2 (21 ounce) cans cherry pie filling
• 2 tablespoons Kirsch (cherry liqueur), optional
• For the Chocolate Ganache:
• 8 ounces semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• For Decoration:
• Chocolate shavings
• Fresh cherries

Preparing the Chocolate Crust:

1. Combine the dry ingredients: In a medium bowl, I like to start by combining the chocolate cookie crumbs, granulated sugar, and salt. Make sure everything is evenly distributed.
2. Add the melted butter: Pour the melted butter into the bowl with the dry ingredients. Stir well until the mixture is evenly moistened and resembles wet sand. This is crucial for a crust that holds together nicely.
3. Press into the pan: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. I find using the bottom of a measuring cup helps to create a smooth and compact crust. Don’t forget to press it up the sides slightly to create a small edge.
4. Pre-bake the crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy later.
5. Cool the crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling. This is an important step, so don’t rush it!

Making the Cheesecake Filling:

1. Cream the cream cheese and sugar: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 3-5 minutes. Make sure there are no lumps of cream cheese remaining.
2. Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
3. Incorporate the sour cream and extracts: Stir in the sour cream, cocoa powder, vanilla extract, and almond extract. Mix until just combined. Again, avoid overmixing.
4. Pour the filling into the crust: Pour the cheesecake filling over the cooled chocolate crust, spreading it evenly.

Baking the Cheesecake:

1. Prepare a water bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake. Place the wrapped pan inside a larger roasting pan.
2. Add hot water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from cracking.
3. Bake the cheesecake: Bake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
4. Cool the cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
5. Refrigerate the cheesecake: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.

Preparing the Cherry Filling:

1. Combine cherry pie filling and Kirsch (optional): In a medium bowl, combine the cherry pie filling with the Kirsch (cherry liqueur), if using. The Kirsch adds a nice depth of flavor, but it’s perfectly fine to omit it if you prefer.
2. Chill the cherry filling: Cover and refrigerate the cherry filling until ready to use. This helps to thicken the filling slightly.

Making the Chocolate Ganache:

1. Heat the heavy cream: Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. Pour over chocolate: Pour the hot heavy cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
3. Stir until smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
4. Add butter: Stir in the unsalted butter until it is melted and fully incorporated into the ganache. This adds richness and shine.
5. Cool slightly: Let the ganache cool slightly before pouring it over the cheesecake. This will help it to thicken and prevent it from running off the sides.

Assembling the Black Forest Cheesecake:

1. Release the cheesecake: Carefully remove the sides of the springform pan.
2. Pour the ganache: Pour the slightly cooled chocolate ganache over the top of the cheesecake, spreading it evenly.
3. Spoon the cherry filling: Spoon the chilled cherry filling over the chocolate ganache. You can arrange it in a decorative pattern or simply spread it evenly over the surface.
4. Decorate: Decorate the cheesecake with chocolate shavings and fresh cherries.
5. Chill: Refrigerate the assembled cheesecake for at least 30 minutes to allow the ganache to set slightly before serving.

Conclusion:

This Black Forest Cheesecake isn’t just a dessert; it’s an experience. The rich, decadent chocolate, the bright burst of cherries, and the creamy, dreamy cheesecake all come together in perfect harmony. It’s a showstopper that’s surprisingly easy to make, and trust me, the rave reviews you’ll get will be worth every minute spent in the kitchen. It’s a guaranteed crowd-pleaser, perfect for special occasions or simply when you want to treat yourself and your loved ones to something truly extraordinary.

Why is this a must-try? Because it elevates the classic cheesecake to a whole new level. The combination of flavors is simply irresistible. The dark chocolate ganache adds a layer of intense richness, perfectly complementing the sweetness of the cherries and the tanginess of the cheesecake. It’s a symphony of textures and tastes that will leave you wanting more. Plus, it’s a beautiful dessert to present, making it ideal for impressing guests. Forget store-bought cheesecakes; this homemade version is in a league of its own.

Looking for serving suggestions? A dollop of freshly whipped cream and a few extra cherries on top are always a welcome addition. For a more sophisticated touch, try drizzling a little melted dark chocolate over each slice. You could also serve it with a scoop of vanilla ice cream or a side of chocolate shavings. And for the adults, a small glass of cherry liqueur alongside each slice enhances the Black Forest flavor profile beautifully.

Want to get creative? There are plenty of variations you can try to make this recipe your own. If you’re not a fan of dark chocolate, you can use milk chocolate or even white chocolate for the ganache. You could also add a layer of chocolate cookie crumbs to the base for an extra crunch. For a boozy twist, soak the cherries in Kirsch (cherry brandy) before adding them to the cheesecake. Or, if you’re feeling adventurous, try adding a hint of almond extract to the cheesecake batter for a subtle marzipan flavor.

Don’t be intimidated by the multiple layers; each step is straightforward and easy to follow. The most important thing is to be patient and allow the cheesecake to cool completely before slicing. This will ensure that it holds its shape and has the perfect creamy texture.

I truly believe that this Black Forest Cheesecake will become a new favorite in your household. It’s a dessert that’s both comforting and elegant, perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to create a masterpiece.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought of it, what variations you tried, and any tips you have for making it even better. Happy baking! I can’t wait to see your creations! Let me know if you have any questions, I’m always happy to help. Enjoy!

---