Black Forest Cheesecake

 

 

 

 

 

 

 

Ingredients

For the Chocolate Cookie Crust:
2 cups (200 g) chocolate cookie crumbs (like Oreos without cream or chocolate graham crackers)Black Forest Cheesecake

6 tbsp (85 g) unsalted butter, melted

Pinch of salt

For the Cheesecake Filling:
24 oz (680 g) cream cheese, softened

½ cup (100 g) granulated sugar

3 large eggsCheesecake pans

½ cup (120 ml) heavy cream

3 oz (85 g) dark chocolate (70%), melted and cooled slightly

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

For the Cherry Topping:
cups (400 g) fresh, canned, or frozen pitted black cherriesDessert wine pairing

3 tbsp granulated sugarCake decorating supplies

1 tbsp cornstarch

1 tbsp lemon juice

2 tbsp kirsch (optional, for authenticity)

For the Whipped Cream:
¾ cup (180 ml) heavy cream, cold

2 tbsp powdered sugar

1 tsp vanilla extract

For Garnish:
Dark chocolate shavings or curls

Whole cherries with stems

Instructions

Step 1: Make the Crust
Preheat the oven to 325°F (160°C).

Combine cookie crumbs, melted butter, and a pinch of salt in a bowl.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan lined with parchment paper.

Bake for 8–10 minutes, then let cool while preparing the filling.Cookie crust mix
Step 2: Prepare the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar and mix until fully incorporated.Cream cheese

Beat in the eggs one at a time.

Add vanilla, cocoa powder, and melted chocolate. Mix just until combined.

Pour in the heavy cream and gently stir to form a smooth, lump-free batter.

Pour the mixture over the cooled crust.

Step 3: Bake the Cheesecake
Place the cheesecake pan in a larger roasting pan.Sugar substitutes

Fill the outer pan halfway with hot water (for a water bath to prevent cracking).

Bake for 50–55 minutes or until the center is just set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from oven and let cool at room temperature, then refrigerate for at least 4 hours (preferably overnight).Cherry products
Step 4: Cherry Compote Topping
In a saucepan, combine cherries, sugar, and lemon juice.

Simmer for 5–7 minutes until cherries soften and release juice.Cookie cutters

In a small bowl, mix cornstarch with a tablespoon of cold water.

Stir into the cherries and cook until thickened (about 2 more minutes).

Optional: Stir in the kirsch for a boozy depth.

Cool completely before spooning over the cheesecake.

Step 5: Whipped Cream
In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.Baking tools

Transfer to a piping bag or dollop by spoon.

Step 6: Decorate
Spread or pipe whipped cream along the edges of the cheesecake.

Spoon the cherry topping into the center.

Sprinkle with chocolate curls and place whole cherries on top.