Introduction

The Black Forest Cheesecake is a decadent twist on the classic dessert, combining rich chocolate flavors with creamy cheesecake and sweet cherry topping. This layered treat is perfect for any special occasion or whenever you crave a luxurious dessert.

Black Forest Cheesecake Recipe - Recipe Image

Ingredients

24 oz full-fat cream cheese
1 cup granulated sugar
3 large eggs
1 cup sour cream
½ cup unsweetened cocoa powder
21 oz cherry pie filling
1 cup heavy whipping cream (for topping)
Chocolate shavings for garnish
Additional ingredients for cake base:
- Flour (quantity not specified in source)
- Baking powder (quantity not specified in source)
- Salt (quantity not specified in source)
- Melted butter (quantity not specified in source)
- Sugar (for base; quantity not specified in source)
- Eggs (for base; quantity not specified in source)
- Cocoa powder (for base; quantity not specified in source)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and grease a springform pan, then line it with parchment paper for easy removal.
Step 2: To make the cake base, mix flour, cocoa powder, baking powder, and salt in one bowl. In another bowl, beat melted butter, sugar, and eggs until fluffy. Gently fold the dry ingredients into the wet mixture. Pour this batter into the prepared pan and bake for 25-30 minutes. Allow to cool.
Step 3: Prepare the cheesecake filling by blending cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Then stir in sour cream and cocoa powder until fully combined. Pour this filling over the cooled cake base.
Step 4: Place the springform pan in a water bath and bake for 50-60 minutes. The cheesecake should be slightly jiggly in the center when done. Remove from the oven and let cool completely.
Step 5: Refrigerate the cheesecake overnight to set. Before serving, top with cherry pie filling, freshly whipped heavy cream, and garnish with chocolate shavings.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth filling without lumps.
For a richer whipped cream topping, whip the heavy cream with a tablespoon of powdered sugar and a splash of vanilla extract.
Substitute fresh cherries or cherry preserves if you prefer a less sweet topping than canned pie filling.
Line the springform pan with extra parchment paper around the edges to prevent any leaks during the water bath baking.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. When ready to serve, allow it to rest at room temperature for about 15 minutes for optimal flavor and texture. Leftovers can also be frozen for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking the cheesecake in a water bath helps prevent cracking and ensures gentle, even cooking. Using a water bath is recommended for the best texture.

How do I prevent cracks on the cheesecake surface?

Make sure to avoid overmixing the batter, bake at a steady low temperature, and use the water bath to maintain moisture. Cooling the cake gradually and not opening the oven door during baking also helps.

Black Forest Cheesecake Recipe

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★★★★★

4.9 from 75 reviews

This decadent Black Forest Cheesecake combines a rich cocoa-flavored cake base with a creamy chocolate cheesecake filling, topped with classic cherry pie filling, whipped cream, and chocolate shavings. Perfect for dessert lovers seeking a luscious and visually stunning treat with the iconic flavors of Black Forest cake transformed into a cheesecake.

Author: Maya
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 12 hours 50 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Base

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup melted butter
1 cup granulated sugar
2 large eggs

Cheesecake Filling

24 oz full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
½ cup unsweetened cocoa powder

Topping

21 oz cherry pie filling
1 cup heavy whipping cream (for topping)
Chocolate shavings for garnish

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
Make Cake Base: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. In another large bowl, beat the melted butter, sugar, and eggs until the mixture is fluffy. Carefully fold in the dry ingredients until just combined. Pour this batter into the prepared springform pan and bake for 25-30 minutes until set. Remove from oven and cool completely.
Prepare Cheesecake Filling: In a mixing bowl, blend the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream and cocoa powder, ensuring an even, chocolatey batter. Pour this cheesecake filling over the cooled cake base in the springform pan.
Bake in Water Bath: Place the springform pan into a larger baking dish or roasting tray and pour hot water into the outer tray until it reaches halfway up the side of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking. Bake for 50-60 minutes at 325°F (160°C) until the cheesecake is set but still slightly jiggly in the center.
Cool and Chill: Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake overnight to set fully and develop the flavors.
Serve: Before serving, spread the cherry pie filling evenly on top of the cheesecake. Whip the heavy cream until stiff peaks form and dollop or pipe it over the cherries. Garnish with chocolate shavings for an elegant finishing touch.

Notes

Ensure the cream cheese is at room temperature before mixing to avoid lumps.
Using a water bath is key to preventing cracks and ensuring smooth cheesecake texture.
Allow the cheesecake to chill overnight for best slicing results and flavor melding.
You can substitute cherry pie filling with fresh cherries macerated in a bit of sugar and kirsch for a more natural topping.
Let the whipped cream be freshly made just before serving for the best texture and taste.

Keywords: Black Forest, Cheesecake, Chocolate, Cherry, Dessert, Baking, Cream Cheese