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If you want all the flavors of Black Forest cake with a creamy twist this cheesecake version is pure joy. Juicy cherries swirl through a silky chocolate-rich filling all on a crisp cookie crust. It is a showstopper for gatherings but honestly I have made it just for myself when I craved something extravagant and comforting.
When I first baked this cheesecake for my birthday everyone kept asking for seconds. Now it is one of those recipes I look forward to revisiting especially for summer cherries.
Ingredients
- Chocolate cookie crumbs: These give structure for the base classic flavor and hold up well under all the toppings Use good quality chocolate cookies without filling for the deepest taste
- Unsalted butter: Adds moisture and richness to bind the crust Using fresh butter ensures the best flavor in every bite
- Pinch of salt: Brightens up the chocolate and balances the sweetness Choose fine sea salt for the best blend
- Cream cheese: Go for full fat bricks at room temperature for ultimate creaminess Anything colder can make the batter lumpy
- Granulated sugar: Sweetens both filling and cherry sauce Opt for fresh un-clumped sugar for smooth blending
- Eggs: Large and at room temperature they add structure and create a smooth batter
- Heavy cream: This is the secret ingredient for a luscious silky crumb Fresh and cold is best when making whipped cream for topping
- Dark chocolate: Choose a bar with around seventy percent cocoa for depth and not bitterness Quality chocolate really infuses the entire cake
- Unsweetened cocoa powder: Emphasizes the chocolate flavor Look for non-dutched powder for a robust taste
- Vanilla extract: Adds a floral sweet note Use real vanilla for the most lovely aroma
- Cherries: Black cherries bring brightness and tart notes Fresh pitted cherries in season are unbeatable but frozen or high quality canned are excellent
- Cornstarch: Thickens the cherry topping so you get those glossy beautiful layers Ensure it is fresh so there is no starchy aftertaste
- Lemon juice: Suddenly wakes up the cherry topping Look for juicy lemons with smooth skins
- Kirsch: Makes the dessert taste authentically German Use a cherry liqueur if you want a classic kick but it is totally optional
- Powdered sugar: For sweetened whipped cream and dusting Always sift for the smoothest cream
- Dark chocolate shavings or curls: These let you finish the cheesecake with drama Use a good bar and shave with a peeler
- Whole cherries with stems: These are for garnish and add that classic playful touch Pick the shiniest cherries you find
Instructions
- Make the Crust:
- Combine the chocolate cookie crumbs with melted butter and a pinch of salt in a mixing bowl Mix thoroughly so every crumb is coated and glossy Work quickly while butter is warm. Press the crumb mix into a nine inch springform pan lined with parchment Use the flat base of a glass to compact the layer all across the bottom and slightly up the sides Aim for a uniform thickness so baking is even. Bake in a preheated oven at three hundred twenty five degrees Fahrenheit for eight to ten minutes This sets the crust to make sure it does not get soggy later Cool the crust while you prepare the filling For a no bake crust chill in the fridge for thirty minutes so it firms up.
- Prepare the Cheesecake Batter:
- Beat softened cream cheese in a large bowl until it is perfectly smooth This prevents lumps later Take time to scrape down the bowl. Add granulated sugar and mix well Fully dissolve the sugar so the batter is creamy and not gritty. Add eggs one at a time mixing just until incorporated after each This creates a silky filling Do not over mix or the texture becomes dense. Mix in vanilla extract cocoa powder and slightly cooled melted dark chocolate Beat only until combined to avoid over mixing which can cause cracks. Add heavy cream last and stir gently until the batter is glossy and even Pour the batter over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Place the cheesecake pan into a large roasting pan Fill the outer pan halfway with hot water so the steam gently bakes the cheesecake Place carefully in the oven. Bake at three hundred twenty five degrees Fahrenheit for about fifty to fifty five minutes Check that the center is just set but still slightly jiggly when nudged. Turn off the oven crack the door and let the cheesecake cool inside for one hour The slow cooling prevents major cracks. Remove to the counter to cool to room temperature before refrigerating for at least four hours or overnight This really lets all the flavors deepen and come together.
Dark chocolate is my not so secret obsession I melt a little extra for shavings because someone in my house always sneaks a curl before the cake is finished. My favorite moment was baking this for my grandmother who loved cherries more than anything—she said it was the best she ever tasted.
Making the Cherry Topping
Once your cheesecake is cooling make the sweet cherry layer. Combine pitted cherries sugar cornstarch and lemon juice in a small saucepan. Stir constantly over low heat until the mixture bubbles thickens and looks glossy. If using kirsch add it at the end and cool completely before spreading over your cold cheesecake. This tangy juicy topping is what makes the whole dessert sing.
Whipped Cream and Garnish
For soft billowy cream whip cold heavy cream with powdered sugar and vanilla until you reach gentle peaks not too stiff. Spoon or pipe big clouds around the edges then finish with dark chocolate shavings and a handful of fresh cherries. Every slice will look like it came from a fancy European bakery.
Storage Tips
This cheesecake keeps well tightly wrapped in the fridge for up to five days. The crust stays crisp if you store it on the springform base. For freezer storage use plastic wrap then foil and freeze for up to two months. Thaw gently overnight in the fridge.
Ingredient Substitutions
If cherries are out of season try a half and half blend of raspberries and blueberries or use superior frozen cherries for closest flavor to fresh. For the cookie base gluten free chocolate cookies are perfect and vegan butter can stand in for dairy. No kirsch Use a touch of almond extract for that classic Black Forest aroma.
Serving Suggestions
Slice cheesecake with a warm wet knife for perfect clean edges. This dessert shines next to black coffee dark roast espresso or a cup of unsweetened tea. In summer serve with extra whipped cream and chilled cherries. It is rich enough that even thin slices are deeply satisfying.
Seasonal Adaptations
Switch cherries for plump strawberries in spring. Try roasted plums in early fall for a deeper fruit flavor. For winter holidays drizzle with melted white chocolate and candied orange peel for a festive touch.
Success Stories
My neighbor wanted this cake as her wedding dessert instead of anything traditional—or so she said she preserved a slice for her first anniversary in the freezer. Friends always ask for the recipe but they are shocked by how easy the steps really are.
Freezer Meal Conversion
To freeze first cool twice as long and skip the whipped cream until serving day. Slice while just barely thawed for best texture. It holds its flavor so well you would never know it was ever frozen.
This showstopper cheesecake brings together chocolate and cherries in every creamy bite. With a bit of patience and the right tips you can make a stunning Black Forest dessert any time of year.
Recipe FAQs
- → How do I prevent cracks in cheesecake?
Bake the cheesecake in a water bath and avoid overmixing the batter. Let cool slowly in the oven with the door slightly ajar.
- → Can I use frozen cherries for the topping?
Yes, frozen cherries work well. Thaw and drain them before cooking, and adjust sugar as needed for desired sweetness.
- → Is a no-bake crust possible?
For a no-bake option, chill the pressed crust in the fridge for 30 minutes instead of baking to set it firmly.
- → How long should the cheesecake chill before serving?
Chill at least 4 hours, preferably overnight, to ensure the filling sets and flavors meld beautifully.
- → Can I substitute kirsch in the cherry topping?
If kirsch isn't available, omit or use cherry juice for an alcohol-free version. The flavor will remain deliciously fruity.