Description
These Decadent Black Forest Cheesecakes are a simple yet sophisticated dessert, perfect for any occasion. Juicy, tender cherries are paired with rich chocolatey cheesecake, offering a satisfying balance of flavors. Whether served as a special treat or a unique dessert for guests, this recipe is sure to leave everyone impressed!
Ingredients
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For the crust:
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1 1/2 cups (150 g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
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1/4 cup (60 g) unsalted butter, melted
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For the cheesecake:
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24 ounces (680 g) cream cheese, softened
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1 cup (200 g) granulated sugar
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1/4 cup (25 g) cocoa powder
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3 large eggs
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8 ounces (225 g) semisweet chocolate, melted and slightly cooled
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1 teaspoon vanilla extract
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1/2 cup (120 ml) heavy cream
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For the topping:
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1 can (21 oz/600 g) cherry pie filling
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1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional)
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1 cup (240 ml) heavy cream, cold
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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Chocolate shavings or curls (for garnish)
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Fresh cherries (for garnish)
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Instructions
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Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil for leak prevention.
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In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
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In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add cocoa powder and mix until well combined.
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Beat in eggs one at a time, on low speed. Stir in the melted chocolate, vanilla extract, and heavy cream. Mix until smooth.
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Pour the cheesecake batter over the crust. Smooth the top with a spatula.
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Place the springform pan in a large roasting pan. Add hot water to the roasting pan, coming halfway up the sides of the springform pan. This will create a water bath.
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Bake the cheesecake for 60-70 minutes. The edges should be set, with a slight jiggle in the center. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
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Remove the cheesecake from the water bath and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight.
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Once chilled, top with cherry pie filling and optional Kirsch or almond extract.
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Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream onto the edges of the cheesecake.
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Garnish with chocolate shavings or curls and fresh cherries.
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Slice and serve cold for the best flavor.
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the cheesecake before baking.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 1 month. Thaw in the refrigerator before serving.
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If you prefer a stronger flavor, substitute the feta cheese in the cheesecake for blue cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 10 minutes