This Black Forest Cheesecake is pure bakery-style heaven with a rich chocolate cookie crust, ultra-creamy cheesecake filling, and a glossy cherry chocolate topping that drips down every slice. It’s the kind of dessert that gets everyone asking for seconds—save this Black Forest Cheesecake recipe and tag a friend who loves chocolate and cherries!
Yield: 12 large servings
Ingredients:
- 2 1/2 cups chocolate cookie crumbs (about 250 g)
- 6 tablespoons unsalted butter, melted (85 g)
For the cheesecake filling:
- 24 oz cream cheese, softened (680 g)
- 1 cup granulated sugar (200 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120 g)
- 1/2 cup heavy cream (120 ml)
For the cherry layer:
- 2 cups cherries, fresh or jarred, pitted (300–350 g)
- 1/3 cup granulated sugar (65 g)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
For the chocolate topping:
- 1 cup semi-sweet or dark chocolate chips (170 g)
- 1/2 cup heavy cream (120 ml)
For garnish:
- Extra cherries
- Chocolate chunks or shavings
- Whipped cream, optional
How to make it:
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the chocolate cookie crumbs with the melted butter until the texture looks like wet sand.
Press the crumb mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool while you make the filling.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Scrape the bowl well so your cheesecake filling stays silky.
Add the eggs one at a time, mixing on low speed just until combined. Stir in the vanilla, sour cream, and heavy cream until smooth.
Pour the filling over the cooled crust and smooth the top.
Bake the cheesecake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This helps prevent cracking.
Remove from the oven and cool completely, then chill for at least 6 hours, preferably overnight.
To make the cherry layer, add the cherries, sugar, lemon juice, cornstarch, and water to a saucepan. Cook over medium heat until the cherries soften and the sauce thickens, about 5–7 minutes. Let it cool.
For the chocolate topping, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let it sit for 1–2 minutes, then stir until smooth and glossy.
Spoon some cherry topping over the chilled Black Forest Cheesecake, then drizzle the chocolate topping over it for that thick, dramatic bakery-style look.
Finish with extra cherries, chocolate chunks, and a few swirls of whipped cream if you like.
This Black Forest Cheesecake tastes even better chilled, and the rich chocolate-cherry combo makes every bite extra indulgent.