This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake. It's so easy and delicious!
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch springform pan (9 inch will work but will be thinner)
stand mixer or handheld beater
blender or food processor to crumb the cookies but you can certainly do them with a rolling pin and a plastic ziplock bag
Instructions
FOR THE BAKED CHOCOLATE CHEESECAKE:Preheat the oven to 160C (140C fan forced) / 320F. Grease and line an 8 inch/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 baking pan and up the sides about 2 inches. Place in the fridge while you make the filling
Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring well between each, until just melted. This shouldn't take more than 2 minutes. It can also be done in a bowl over a saucepan of simmering water. Set aside.
Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl as required.
Add the vanilla then the eggs, one at a time beating just until each is incorporated. Add the sour cream and salt and beat to combine then fold through the melted chocolate with a spatula.
Pour the cheesecake filling into the cookie crust 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 edges are set about 2in/5cm in and the centre still has a slight wobble.
Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely (at least 6 hours but overnight is best).
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.
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Notes
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).
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.