Black Forest Cheesecake is a delightful twist on the classic Black Forest cake, combining creamy cheesecake with rich chocolate and juicy cherries. You get the smoothness of the cheesecake, the deep flavor of chocolate, and the sweetness of cherries all in one slice. It’s a dessert that feels both fancy and comforting at the same time.
I really love making this cheesecake for special occasions because it looks impressive but is pretty straightforward to prepare. One tip I have is to use real cherries instead of canned if you can—they add a fresh burst of flavor that makes all the difference. Plus, a drizzle of chocolate ganache on top makes it look extra tempting.
When I serve this cheesecake, it’s always a crowd-pleaser. I like to pair it with a cup of coffee or a glass of milk to balance out the richness. It reminds me of cozy family gatherings where everyone goes back for seconds and the conversation flows just as easily as the dessert disappears. This cheesecake definitely brings a little bit of joy to any table.
Key Ingredients & Substitutions
- Chocolate cookie crumbs for crust
- I use chocolate sandwich cookies for a rich base, but crushed chocolate graham crackers or even Oreos can work. Just make sure to remove any cream filling if you want less sweetness.
- Cream cheese
- Softened cream cheese is key for smooth cheesecake filling. Room temperature helps avoid lumps. For a lighter twist, try part cream cheese and part ricotta.
- Chocolate
- Semi-sweet or bittersweet chocolate gives a nice balance of richness without being too bitter. You could swap for good-quality cocoa powder mixed with butter if needed, but the texture changes a bit.
- Cherries
- Fresh or frozen pitted cherries are best for topping. If fresh aren’t available, frozen thawed cherries work well. Avoid canned cherries since they’re too sweet and syrupy for this recipe.
- Sour cream
- Adds tang and creaminess to the filling. You can substitute Greek yogurt if you prefer a lighter option but keep the same amount.
How Can I Get a Smooth, Crack-Free Cheesecake Filling?
Making a creamy cheesecake without cracks can be tricky but is doable with careful steps:
- Beat the cream cheese and sugar well until totally smooth before adding eggs. This prevents lumps.
- Add eggs one at a time and mix just until combined to avoid overmixing.
- Use a water bath while baking to keep the temperature steady and add moisture. This helps prevent cracks and dryness.
- After baking, leave the cheesecake to cool slowly in the oven with the door slightly open. This gradual cooling reduces cracking.
- Chill the cheesecake fully before decorating—it firms up the texture and makes slicing easier.
Following these tips, your cheesecake will be silky and look just as good as it tastes.
Equipment You’ll Need
- 9-inch springform pan – perfect for cheesecakes; it lets you remove the cake easily without ruining the sides.
- Mixing bowls – a few bowls for mixing crust, filling, and toppings separately keeps things organized.
- Electric mixer or stand mixer – makes beating the cream cheese smooth and lump-free much faster.
- Small saucepan – useful for heating cherries and making the chocolate ganache.
- Measuring cups and spoons – to get your portions just right for perfect texture and flavor.
- Spatula – essential for scraping bowls and folding ingredients gently without deflating the batter.
- Whisk – handy for mixing cornstarch slurry and ensuring smooth sauces.
- Cooling rack – helps your crust and finished cheesecake cool evenly.
Flavor Variations & Add-Ins
- Swap cherries for raspberries – they add a tart burst that pairs well with chocolate and give a fresh twist.
- Add a splash of cherry liqueur or kirsch to the cherry topping – it boosts the classic Black Forest flavor.
- Mix in chopped toasted almonds or pecans into the crust – adds lovely crunch and nutty flavor.
- Top with white chocolate shavings instead of dark for a sweeter, creamier contrast.
Black Forest Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 6 ounces semi-sweet or bittersweet chocolate, melted and cooled
- 1/4 cup sour cream
For the cherry topping:
- 1 1/2 cups fresh or frozen pitted cherries
- 1/3 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
For the chocolate ganache:
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
For the garnish:
- Whipped cream (about 1 cup, homemade or store-bought)
- Fresh cherries with stems
- Chocolate shavings or curls
How Much Time Will You Need?
This Black Forest Cheesecake takes about 20 minutes of prep time, 1 hour baking time, plus 1 hour of cooling in the oven. After that, you’ll need to chill it in the fridge for at least 4 hours or overnight before decorating and serving.
Step-by-Step Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C). In a bowl, mix the chocolate cookie crumbs with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it for 8 to 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the cheesecake filling:
Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well. Then add the eggs one at a time, mixing after each to combine. Stir in the melted and cooled chocolate and the sour cream, making sure everything is well blended.
3. Bake the cheesecake:
Pour the cheesecake filling over the cooled crust. Place your springform pan into a larger roasting pan. Pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan — this water bath helps prevent cracks. Bake at 325°F (163°C) for 50 to 60 minutes, or until the edges are set but the center still jiggles a bit. Turn off the oven and leave the door slightly open, letting the cheesecake cool inside for 1 hour.
4. Cool and chill:
After removing the cheesecake from the water bath, let it cool completely at room temperature. Then cover and put it in the refrigerator for at least 4 hours or overnight to set fully.
5. Prepare the cherry topping:
In a small saucepan, combine cherries, sugar, and water. Bring to a gentle boil over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the topping thickens and becomes glossy. Let it cool before using.
6. Prepare the chocolate ganache:
Put the chopped chocolate in a bowl. Heat heavy cream in a small pan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until the mixture is smooth and shiny.
7. Decorate the cheesecake:
Remove the sides of the springform pan. Spoon the cherry topping over the cheesecake, letting some drip down the sides. Drizzle the chocolate ganache generously over the cherries and edges.
8. Add finishing touches:
Use a piping bag or spoon to add whipped cream around the top edge. Top with fresh cherries and sprinkle chocolate shavings or curls over the whole cheesecake.
9. Serve and enjoy:
Slice your Black Forest Cheesecake and serve it chilled. It pairs beautifully with coffee, tea, or a glass of milk. Enjoy the rich chocolate, tart cherries, and creamy cheesecake in every bite!
Can I Use Frozen Cherries for the Topping?
Yes! Frozen cherries work well but be sure to thaw and drain them before cooking to avoid excess liquid in the topping. This helps it thicken nicely.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, let slices come to room temperature for 15-20 minutes before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! You can bake the cheesecake and prepare the cherry topping and ganache a day ahead. Assemble and decorate right before serving for the freshest look and taste.
What Can I Substitute for Sour Cream in the Filling?
You can use plain Greek yogurt as a substitute for sour cream. It adds a similar tang and creaminess but with a slightly lighter texture.