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Decadent Black Forest Cheesecake

Decadent Black Forest Cheesecake

  • Author: Alyssa

Description

Decadent Black Forest Cheesecake combines rich chocolate, creamy cheesecake, and tart cherries for a luxurious dessert experience.

Ingredients

Scale
  • Crust:
    • 1 1/2 cups (150 g) chocolate cookie crumbs (use Oreos or chocolate graham crackers)
    • 1/4 cup (60 g) unsalted butter, melted
  • Chocolate Cheesecake Filling:
    • 24 ounces (680 g) cream cheese, softened
    • 1 cup (200 g) granulated sugar
    • 1/4 cup (25 g) cocoa powder
    • 3 large eggs
    • 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
    • 1 teaspoon vanilla extract
    • 1/2 cup (120 ml) heavy cream
  • Cherry Topping:
    • 1 can (21 oz/600 g) cherry pie filling
    • 1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional)
  • Whipped Cream Topping:
    • 1 cup (240 ml) heavy cream, cold
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract
  • Optional Garnish:
    • Chocolate shavings or curls
    • Fresh cherries

Instructions

  1. Make the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks. In a bowl, mix 1 1/2 cups (150 g) chocolate cookie crumbs with 1/4 cup (60 g) melted unsalted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
  2. Make the chocolate cheesecake filling: In a large mixing bowl, beat 24 ounces (680 g) softened cream cheese and 1 cup (200 g) granulated sugar until smooth and creamy. Add 1/4 cup (25 g) cocoa powder and mix until fully incorporated. Beat in 3 large eggs, one at a time, on low speed to avoid overmixing. Stir in 8 ounces (225 g) melted semisweet chocolate, 1 teaspoon vanilla extract, and 1/2 cup (120 ml) heavy cream, mixing until smooth. Pour the cheesecake batter over the prepared crust and smooth the top.
  3. Bake the cheesecake: Place the springform pan in a large roasting pan and pour hot water into the roasting pan to create a water bath. The water should come halfway up the sides of the springform pan. Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking. Remove the cheesecake from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  4. Add the cherry topping: In a bowl, mix 1 can (21 oz/600 g) cherry pie filling with 1 tablespoon Kirsch (or 1 teaspoon almond extract, if using). Spoon the cherry topping evenly over the chilled cheesecake.
  5. Make the whipped cream: In a chilled bowl, whip 1 cup (240 ml) cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Pipe or spoon the whipped cream onto the edges of the cheesecake.
  6. Garnish and serve: Decorate with chocolate shavings or curls and fresh cherries, if desired. Slice and serve cold. Enjoy the sweet nostalgia with every bite!

Find it online: https://recipecastle.com/decadent-black-forest-cheesecake/