Welcome to the ultimate indulgence where two classic desserts collide. This Black Forest Cheesecake Recipe combines the rich, chocolatey goodness of a Black Forest cake with the creamy, tangy perfection of a classic cheesecake. Prepare for a dessert experience with a crisp Oreo crust, a velvety chocolate cheesecake filling, and a homemade cherry topping that will have everyone asking for the recipe.
If you’re looking for an impressive dessert that is surprisingly straightforward to make, you’ve found it. We’ve perfected this recipe to ensure a decadent flavor and a beautiful, crack-free presentation every single time.
What is a Black Forest Cheesecake?
A Black Forest Cheesecake is a creative hybrid dessert. It takes the signature flavors of a German Black Forest cake—chocolate, cherries, and cream—and reimagines them in the form of a cheesecake. It starts with a dark chocolate cookie crust, followed by a rich chocolate-infused cream cheese filling, and is finished with a sweet and tangy cherry topping and a sprinkle of chocolate shavings. It’s the perfect combination of textures and flavors.
Why You’ll Love This Black Forest Cheesecake Recipe
- Decadent Flavor: Deep chocolate notes from the crust and filling are perfectly balanced by the sweet cherries and tangy cream cheese.
- Perfect Texture: We’ll show you how to achieve a dense, creamy, and ultra-smooth cheesecake filling without any cracks.
- Stunning Presentation: This dessert looks as good as it tastes, making it perfect for special occasions, holidays, or any time you need a show-stopping treat.
- Straightforward Instructions: While it looks gourmet, the steps are simple to follow, making it accessible even for beginner bakers.
Key Ingredients You’ll Need
Achieving the perfect flavor and texture starts with using the right ingredients. Here’s what you’ll need, broken down by component.
For the Chocolate Cookie Crust
- Chocolate Sandwich Cookies: These form the base of our crust. The cookie and the cream filling create a firm, flavorful foundation.
- Unsalted Butter: Melted butter acts as the binder, holding the cookie crumbs together to create a crisp crust.
For the Chocolate Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese for the best results. It must be at room temperature to ensure a smooth, lump-free filling.
- Granulated Sugar: Provides the perfect amount of sweetness to balance the tangy cream cheese and rich chocolate.
- Unsweetened Cocoa Powder: This gives the cheesecake its deep, rich chocolate flavor.
- Large Eggs: Eggs are crucial for the structure and richness of the cheesecake. They should also be at room temperature.
- Sour Cream: Another room-temperature ingredient, sour cream adds moisture and a slight tang, creating an incredibly creamy texture.
- Vanilla Extract: Enhances all the other flavors in the cheesecake.
- Semi-Sweet Chocolate: Melted chocolate folded into the batter makes the filling extra decadent.
For the Homemade Cherry Topping
- Cherries: You can use fresh or frozen pitted cherries. This topping is far superior to the canned variety.
- Granulated Sugar: Sweetens the topping and helps create a syrupy consistency.
- Cornstarch: A slurry of cornstarch and water thickens the topping into a perfect, glossy sauce.
- Kirsch (Optional): This cherry brandy is traditional in Black Forest cake and adds a wonderful depth of flavor. You can substitute it with a little water or almond extract if you prefer.
Step-by-Step Instructions
1. Prepare the Crust
Start by preheating your oven to 350°F (175°C). To make the crust, pulse the chocolate sandwich cookies in a food processor until they form fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin. In a medium bowl, mix the cookie crumbs with the melted butter until fully combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
In a large bowl, using a handheld or stand mixer, beat the room temperature cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl. Add the cocoa powder and mix on low speed until just combined. Add the eggs one at a time, mixing on low after each addition until the yolk disappears. Be careful not to overmix! Finally, stir in the sour cream, vanilla extract, and melted semi-sweet chocolate until the batter is smooth.
3. Bake the Cheesecake
Pour the filling over your cooled crust and smooth the top with a spatula. Bake for 55-65 minutes, or until the edges are set and the center has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling process is the key to preventing cracks.
4. Chill Completely
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover it with plastic wrap and transfer it to the refrigerator to chill for at least 6 hours, but preferably overnight. This is crucial for the cheesecake to set properly.
5. Create the Cherry Topping
In a medium saucepan, combine the cherries and sugar over medium heat. Bring the mixture to a simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering cherries, stirring constantly. Continue to cook for another 1-2 minutes until the sauce has thickened. Remove from heat and stir in the Kirsch, if using. Let the topping cool completely before using.
Pro Tips for a Perfect Cheesecake
- Room Temperature Ingredients are a Must: For a silky-smooth, lump-free filling, ensure your cream cheese, eggs, and sour cream are all at room temperature.
- Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Cool it Slowly: The gradual cooling process—first in the turned-off oven, then on the counter—is the best defense against cracking. Avoid sudden temperature changes.
- Patience is Key: Don’t rush the chilling process! An overnight chill ensures the cheesecake is fully set and allows the flavors to deepen. If you enjoy this, you’ll love our No-Bake Oreo Pie for another easy, delicious treat.
Storing Your Cheesecake
Your Black Forest Cheesecake can be stored in the refrigerator, covered, for up to 5 days. You can store it with the topping on or add the topping to individual slices as you serve them. For longer storage, you can freeze the cheesecake without the topping for up to 3 months. For a different kind of chocolatey goodness, try our popular Cream Cheese Brownies.
More Decadent Desserts to Try
If you’re a fan of rich and satisfying desserts, don’t miss our recipe for a classic Black Forest Cake. It’s a timeless favorite for a reason!
Frequently Asked Questions
While this specific recipe is for a baked cheesecake, you could adapt the concept. For a no-bake version, you would typically use a similar crust, but the filling would be a stabilized whipped cream and cream cheese mixture that sets in the fridge, not the oven.
Yes, absolutely! Frozen pitted cherries work perfectly for the topping. There’s no need to thaw them first; simply add them to the saucepan and cook as directed. The cooking time might be slightly longer.
The best way to prevent cracks is to use room temperature ingredients, avoid overmixing the batter once eggs are added, and cool the cheesecake slowly. We recommend letting it cool in the turned-off oven for an hour before moving it to the counter.
This is a great make-ahead dessert! You can bake the cheesecake up to 2-3 days in advance and store it, covered, in the refrigerator. We recommend adding the cherry topping just before serving for the freshest taste and appearance.
Of course. If you prefer to omit the Kirsch, you can substitute it with 1 teaspoon of almond extract to add a complementary flavor, or simply use 1 tablespoon of water or cherry juice.
Share Your Creation!
We are so excited for you to try this Black Forest Cheesecake Recipe! It’s a true showstopper that we’re sure you’ll love. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful creation on Pinterest!
Black Forest Cheesecake Recipe
Black Forest Cheesecake Recipe: Rich, Decadent & Easy
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Pulse chocolate sandwich cookies in a food processor to form fine crumbs. Mix crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Set aside to cool.
- In a large bowl, beat room temperature cream cheese and sugar until smooth. Mix in cocoa powder on low. Add eggs one at a time, mixing on low after each addition. Stir in sour cream, vanilla, and melted chocolate until just combined.
- Pour the filling over the cooled crust and smooth the top. Bake for 55-65 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove and cool completely on a wire rack.
- Cover with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight.
- In a saucepan, combine cherries and sugar over medium heat and bring to a simmer. In a small bowl, whisk cornstarch and cold water to make a slurry. Pour into the cherries, stirring constantly, and cook for 1-2 minutes until thickened. Remove from heat and stir in Kirsch, if using. Cool completely before serving.
Notes
Do not overmix the batter once the eggs are added to prevent cracks.
Allow the cheesecake to chill overnight for the best flavor and texture.
