Black Forest Cheesecake Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/black-forest-cheesecake-recipe/
