Delish Black Forest Cheesecake
This is my go-to Black Forest cheesecake: a creamy, dense cheesecake spiked with deep chocolate in the crust and swirls of cherry compote, finished with a glossy chocolate ganache and a crown of fresh cherries. It’s indulgent but not fussy—the cherry topping adds brightness, the chocolate keeps it grounded, and the texture is what keeps people coming back for a second slice.
My husband calls this “the special-occasion everyweekend” cake because he insists on it after any good meal. Our little one points at the cherries and demands a “cherry hat,” which is how most slices are served around here. I started making this after a holiday disaster with a dry, overbaked cheesecake; since then I’ve kept refining the technique so it’s reliably glossy and sliceable, and it’s become our dessert-night staple.
Why You’ll Love This Delish Black Forest Cheesecake
– Silky, dense cheesecake base that still feels light enough after a big dinner.
– A bittersweet chocolate crust that adds texture and complements the sweet-tart cherries.
– Homemade cherry compote gives a bright, fresh pop that jarred toppings can’t mimic.
– It’s impressive for guests but easy to break into parts (crust, filling, topping) so you can make elements ahead.
– Great balance of chocolate and fruit—no single flavor overwhelms the others.
Behind the Recipe
This cheesecake rewards patience more than fancy technique. Letting your cream cheese come to room temperature, gently folding rather than aggressively beating, and giving the finished cake adequate cooling and chilling are what separate a crack-free, silky cake from a dry or weepy one. The cherry compote benefits from a quick simmer to concentrate flavor; too much liquid will make the topping runny, so drain or reduce if needed. I always use a water bath when I want that custardy edge-to-center texture, and I’ve learned that a thin layer of ganache helps mask small imperfections and keeps the top glossy. Little touches—fresh vanilla, a splash of cherry liqueur or kirsch in the compote, and toasted almond flakes for texture—lift the final result.
Shopping Tips
– Cheese: Choose full-fat cream cheese for the creamiest texture; low-fat versions tend to make the filling loose or slightly grainy.
– Dairy: Use full-fat sour cream or crème fraîche in the filling for a tangy finish and stable texture—avoid ultra-low-fat alternatives.
– Eggs: Large eggs are standard; bring them to room temperature so they incorporate smoothly and reduce the chance of overmixing.
– Chocolate: Pick a good-quality bittersweet chocolate for both the crust and the ganache; it makes a noticeable difference in depth.
– Fruit: Fresh or frozen dark cherries both work—if using frozen, thaw and drain well to avoid extra liquid in the topping.
Prep Ahead Ideas
– Make the crust and press it into the pan a day ahead; keep it chilled and covered to hold its shape.
– Prepare the cherry compote up to 3 days ahead and store it in an airtight container in the fridge; gently rewarm before topping.
– Measure and soften your cream cheese and other dairy components the morning you bake so they’re ready to go when you start.
– Chilling the baked cheesecake overnight improves slicing and flavor, and takes pressure off the day you serve.
Time-Saving Tricks
– Use a food processor for the crust to speed up assembly and ensure even texture.
– If you’re short on time, a high-quality jarred cherry pie filling will work—dress it up with a squeeze of lemon and a pinch of cinnamon.
– Mise en place: have eggs, extracts, and room-temp dairy ready before you start mixing to avoid overworking the batter.
– When quality matters more than speed, slow cooling (oven off, door ajar) reduces cracking—don’t skip the downtime.
Common Mistakes
– Overbeating the batter introduces air that causes cracks; I learned this the hard way and now mix just until smooth. If cracks appear, a thin ganache or whipped cream layer hides them nicely.
– Adding too much liquid to the cherry topping makes it weep; reduce the compote until it’s thick enough to mound.
– Removing the cheesecake from the pan too soon can cause it to slump; chill thoroughly before unmolding.
– Baking at too high a temperature will brown and dry the edges; aim for even, gentle heat and use a water bath if you can.
What to Serve It With
Serve slices with a dollop of lightly sweetened whipped cream, a few fresh cherries, or a sprinkle of toasted almonds. It’s lovely with a cup of espresso or a sweet dessert wine like a late-harvest Riesling. For a lighter contrast, a simple citrus salad or a plate of sliced pears works beautifully.
Tips & Mistakes
– Tip: Run a thin knife around the pan edge after baking to help prevent sudden collapse as it cools.
– Mistake I made: rushing the chill time—slices were messy; solution: chill at least several hours or overnight.
– Tip: if using frozen cherries, let them thaw in a sieve over a bowl so excess juice can be reduced or reserved.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For longer storage, freeze individual slices double-wrapped for up to 2 months and thaw in the fridge overnight.
Variations and Substitutions
– Crust swaps: graham crackers, Oreo crumbs, or almond meal all work—almond meal keeps it slightly nuttier and gluten-free.
– Cherry options: sour cherries give a more authentic Black Forest tang; sweet cherries are fine if balanced with a touch of acid (lemon or a splash of liqueur).
– Boozy note: a little kirsch or cherry liqueur in the compote deepens flavor; omit for kids or alcohol-free guests.
– If you love texture, sprinkle toasted chopped hazelnuts or almonds on top; if you prefer classic, keep it smooth and simple.
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Delish Black Forest Cheesecake
Ingredients
Main Ingredients
- 1.5 cups chocolate cookie crumbs These create a delicious crust.
- 0.5 cups butter, melted This combines well with the crumbs.
- 24 oz cream cheese Be sure to let it soften for easier mixing.
- 1 cup sugar This adds sweetness to the cheesecake.
- 1 tsp vanilla extract For enhanced flavor.
- 4 large eggs
- 1 cups sour cream Adds a creamy texture.
- 1 cup cherry pie filling For the topping.
- 0.5 cups whipped cream Optional for garnish.
Instructions
Preparation Steps
- Begin by preheating your oven to 350°F (175°C). In a bowl, mix the chocolate cookie crumbs with melted butter until combined, then press this mixture into the bottom of a springform pan to form the crust.
- In a separate mixing bowl, beat together the softened cream cheese and sugar until smooth. Add the vanilla extract, then incorporate the eggs one at a time, making sure each is fully mixed in before adding the next.
- Finally, stir in the sour cream until everything is well combined. Pour this mixture over your prepared crust and smooth out the top.
- Bake the cheesecake for around 60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and crack the door to let the cake cool slowly inside for about an hour.
- After cooling, refrigerate for at least 4 hours or overnight. To serve, top with cherry pie filling and a drizzle of whipped cream for an extra touch.