This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake.
It seems funny that a couple of years ago I would have said I wasn’t really a cheesecake fan. I mean I would eat a slice and it was nice but I would never crave it and found them a bit sickly. Well, things change and now I think I’ve skipped the fan stage and skipped straight addict status. This Black Forest Cheesecake just seals the deal for me.
Why you’ll love this Black Forest Cheesecake
Dark chocolate cheesecake, baked to decadent perfection and topped with a gorgeous fresh cherry sauce. This is all about Black Forest with a cream cheese kick.
DIFFICULTY – Easy. There are 3 components but each is easy (one is just whipping cream).
MAKE AHEAD – Yes. A baked cheesecake is a great make ahead dessert. Once baked it can sit in the fridge for 2-3 days before serving. Put the topping on right before you serve. The cherry sauce can be frozen and thawed when required but is best fresh.
STORAGE – Store in an airtight container in the fridge for up to 5 days. The cherry sauce should be stored in an airtight container and used within 3 days.
TOOLS USED IN THIS RECIPE
- Just your average 8 inch spring form tin
- A stand mixer or handheld beater
- I use a blender or food processor to crumb the cookies but you can certainly do them with a rolling pin and a plastic ziplock bag
OTHER RECIPES YOU MIGHT LIKE
Baked cheesecakes are often thought of as difficult to make but they really aren’t . This one doesn’t require any special treatment and the cheesecake filling goes together just as easily as a cake batter. The only cracks this cheesecake gets are the ones where I’ve stuck my finger through the top.
Black Forest Cheesecake, you say?
Black Forest is traditionally made in cake form. It’s an absolute classic for a good reason. While I haven’t posted a recipe for Black Forest Cake, I have posted these Black Forest Cupcakes and Black Forest Brownies though, which are both lovely. This Cheesecake has all the classic flavours of Black Forest Cake but with an added cream cheese kick and is pure indulgence at it’s best.
How to make the cheesecake shell
I use regular oreos for this cheesecake shell. They are blitzed to crumbs in a blender or food processor then mixed with melted butter before being pressed into the tin. Sometimes making a shell with cookie crumbs all up the side can be tricky so this is how I do it.
Tip the crumbs (already mixed with butter) into the lined tin. Gently spread them out, push them towards the sides. Now used your fingers to press them towards the sides of the tin. Now ball your hand into a fist. With the top, flat part of your fingers pressing on the base, press your knuckles into the corners and the smaller side of your fingers to push into the sides. Your fist is the exact shape you want. Some people use a glass but I find them slippery and frustrating. This method works for me every time.
Use your finger tips to firm up the sides a little bit. Now, use the point of a dinner knife to gently scrape around the corner, all the way round. This will remove excess crumbs from the corners, where cheesecake shells often become too thick. Lastly use your finger to carefully level out the top edge and it’s done.
For the chocolate cheesecake filling
The chocolate cheesecake filling is super simple to make, just by mixing together cream cheese, sugar, vanilla extract, 2 eggs, sour cream and a little salt. Now stir through some melted chocolate (dark, good quality chocolate is best).
Tip it into the base and level it out. Now bake it for around 45 minutes. That’s it.
The cherry on top
Considering I wasn’t a fan of cherries up until a few years ago (yes, cherries too), I can’t seem to get enough of them now, especially when combined with chocolate. It started with this Cherry and Coconut Chocolate Tart and then Cherry Ripe Brownie Bites, these Black Cherry Jubes and the train aint stopping anytime soon.
The fresh cherry sauce is a slightly adjusted recipe I’ve used before in my Easy Baked Cheesecake recipe (another simple baked cheesecake) and it’s simple to make. If you prefer not to have to pit the cherries, then you can use frozen, already pitted cherries but fresh cherries do look much nicer when finished.
This is a simple process of simmering the cherries with some water, lemon juice and sugar for around 10 minutes until the juice has doubled and the cherries have softened. Add a little cornflour (corn starch) and let it thicken up and it’s done.
You’ll want this stuff in your fridge at all times once you taste it, it’s so good. You could do that and use it on pancakes or waffles.
Finishing it off
Before you serve this cheesecake just, pipe some whipped cream around the edge (you could actually do this an hour or so before you serve) and then fill in the middle with that luscious cherry sauce.
So there you have it, a decadent and divine baked chocolate cheesecake, topped with fresh cream and a fresh cherry sauce. This Black Forest Cheesecake as all the gorgeous flavour you need.
Black Forest Cheesecake
FOR THE BAKED CHOCOLATE CHEESECAKE
- 270 g (2 packs / 9.5oz) oreo cookies
- 85 g (3/4 stick / 3oz) unsalted butter, melted
- 150 g (5.3oz) dark 70% chocolate
- 500 g (1.1lb) cream cheese, softened
- 3/4 cup (150g / 5.3oz) caster (superfine) sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 100 ml (3.3floz) light sour cream
- Pinch of salt
FOR THE CHERRY SAUCE
- 300 g (10.5oz) fresh cherries, halved and pitted
- 2 tablespoons water (notes)
- 2 tablespoons lemon juice (notes)
- 2 tablespoons sugar (notes)
- 1 1/2 teaspoons cornflour
- 3 teaspoons water, extra
FOR THE TOPPING
- 1/2 cup thickened / whipping cream
FOR THE BAKED CHOCOLATE CHEESECAKE
- Preheat the oven to 160C / 320F / 140C fan forced. Grease and line a 20cm springform tin.
- Blend the cookies to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin). Add the melted butter and mix well.
- Press firmly into the bottom of the prepared tin and up the sides about 2 inches. Place in the fridge while you make the filling
- Melt the chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set aside.
- Add the vanilla then the eggs, one at a time beating until each is well incorporated. Add the sour cream and salt and beat well then fold through the melted chocolate.
- Pour the filling into the biscuit base and smooth over the top as much as possible.
- Place the tin on the middle shelf of the oven. Bake for around 45-50 minutes or until the centre is almost set. There should be a very slight wobble in the centre.
- Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely.
FOR THE FRESH CHERRY SAUCE
- In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
- Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
- Make a slurry using the cornflour and extra water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
- Remove from heat and allow to cool completely.
- Just before serving, Whip the cream and pipe around the edge of the cheesecake. Pour the cherry sauce into the middle.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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