Irresistible Black Forest Cheesecake Symphony
Indulge in a Black Forest Cheesecake Symphony — a delightful blend of chocolate, cherries, and creamy richness that transforms a classic cake into an elegant cheesecake masterpiece. Perfect for dessert lovers and festive gatherings alike!
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Saucepan
- Oven
Ingredients
Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs such as Oreo cookies without filling or chocolate graham crackers
- 6 tbsp unsalted butter melted
- 1 pinch salt
Cheesecake Filling
- 24 oz cream cheese softened
- ½ cup granulated sugar
- 3 large eggs
- ½ cup heavy cream
- 3 oz dark chocolate 70%, melted and cooled
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Cherry Topping
- 2 cups black cherries fresh, canned, or frozen, pitted
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp kirsch optional
Whipped Cream
- ¾ cup heavy cream cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish
- dark chocolate shavings or curls
- whole cherries with stems
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Combine cookie crumbs, melted butter, and salt. Press into the pan to form the crust and bake for 8–10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar gradually and mix until creamy.
- Add eggs one at a time, mixing after each addition.
- Stir in cocoa powder, vanilla extract, and melted dark chocolate until combined.
- Fold in heavy cream until the batter is smooth and velvety.
- Pour filling over the crust. Place pan in a water bath and bake for 50–55 minutes until set but slightly jiggly in the center.
- Turn off oven, crack the door open, and let cheesecake rest for 1 hour before removing.
- Cool completely, then refrigerate at least 4 hours or overnight.
- For the cherry topping: in a saucepan, cook cherries, sugar, cornstarch, and lemon juice over medium heat until thickened. Add kirsch if using and cool.
- Top cheesecake with cherry mixture, whipped cream, and chocolate shavings before serving.
Notes
You can prepare this cheesecake a day ahead for best flavor. Add the cherry topping just before serving. For a gluten-free version, use gluten-free chocolate cookies or a nut-based crust. Store covered in the refrigerator for up to one week or freeze slices for up to two months.