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Black Forest Cheesecake Recipe

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★★★★★

4.5 from 120 reviews

This Black Forest Cheesecake recipe combines a rich, chocolatey cake base with a creamy cheesecake filling, topped with luscious cherry pie filling, whipped cream, and chocolate shavings. Perfect for dessert lovers who crave the classic flavors of Black Forest in a decadent, baked cheesecake form.

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
  • ½ 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
  • 2 tbsp granulated sugar (for whipping cream)
  • Chocolate shavings for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and allow easy removal.
  2. Make Cake Base: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In another large bowl, beat melted butter, ½ cup sugar, and 2 eggs until fluffy and combined. Gently fold the dry ingredients into the wet mixture until just incorporated. Pour this batter into the prepared springform pan and bake for 25-30 minutes until set. Remove from oven and allow to cool completely.
  3. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream and cocoa powder until fully blended and silky smooth.
  4. Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled cake base. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (160°C) for 50-60 minutes until the center is slightly jiggly but mostly set.
  5. Cool and Refrigerate: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake overnight to firm up and develop flavors.
  6. Prepare Topping: In a chilled bowl, whip the heavy cream with 2 tablespoons sugar until stiff peaks form.
  7. Serve: Before serving, remove the cheesecake from the springform pan. Top with cherry pie filling, dollops of whipped cream, and garnish with chocolate shavings for an elegant finish.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
  • The water bath helps prevent cracks in the cheesecake by providing gentle, even heat and moisture.
  • Allowing the cheesecake to chill overnight improves texture and flavor development.
  • Use a sharp knife dipped in hot water between cuts for clean slices.
  • Optional: Use fresh cherries instead of pie filling for a fresher taste.

Keywords: Black Forest, Cheesecake, Chocolate, Cherry, Dessert, Baked Cheesecake, Chocolate Cake

Find it online: https://messykitchenmagic.com/black-forest-cheesecake-recipe-2/