Introduction

Black Forest Cheesecake is the ultimate indulgence for dessert lovers. With its rich chocolate base, tangy cherry topping, and velvety cheesecake layer, this dessert is perfect for celebrations or whenever you want to treat yourself to something truly special.

Ingredients

For the Crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream

For the Cherry Topping:

• 1 can (21 oz) cherry pie filling
• 1/4 cup fresh cherries (optional, for garnish)

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat and prepare: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
2. Make the crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition. Beat in the cocoa powder, vanilla extract, sour cream, and heavy cream until fully combined.
4. Assemble and bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish and add hot water to the dish, about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
5. Cool and chill: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
6. Add the cherry topping: Spread the cherry pie filling evenly over the top of the chilled cheesecake. Garnish with fresh cherries if desired.
7. Make the whipped cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or dollop the whipped cream onto the cheesecake as desired.
8. Serve: Slice and serve your Black Forest Cheesecake chilled. Enjoy!

Serving and Storage Tips

Black Forest Cheesecake is best served chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake (without the cherry topping) for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations

• White chocolate version: Replace the cocoa powder with 1/3 cup melted white chocolate for a creamy white chocolate variation.
• Alcohol-infused topping: Mix the cherry pie filling with a splash of kirsch or cherry liqueur for an adult twist.
• Mini cheesecakes: Use a muffin tin with liners to create individual portions of this delicious dessert.

Tips

• Ensure all ingredients are at room temperature for a smooth and creamy filling.
• Wrap the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
• Chill the cheesecake thoroughly before adding the toppings for the best results.

Small Story: Motivation Behind This Recipe

This Black Forest Cheesecake recipe was inspired by the classic Black Forest cake, a favorite dessert in my family. Combining the rich flavors of chocolate, cherries, and cheesecake creates a luxurious dessert that’s both nostalgic and indulgent. It’s become a go-to treat for birthdays and holidays, and I hope it becomes a tradition in your home too!

Conclusion

Black Forest Cheesecake is a decadent dessert that’s perfect for any special occasion. With its rich chocolate base, tangy cherry topping, and creamy texture, it’s a show-stopper that’s sure to impress. Try this recipe and enjoy a slice of indulgence!

FAQs

• Can I use fresh cherries instead of canned pie filling? Yes, cook fresh cherries with sugar and a splash of water until softened to create your own topping.
• Do I have to use a water bath? While not mandatory, a water bath helps ensure a smooth and crack-free cheesecake.
• Can I make this cheesecake ahead of time? Absolutely! This cheesecake can be made up to 2 days in advance and stored in the refrigerator until ready to serve.