Description
Indulge in this decadent Black Forest Cheesecake, a rich and creamy dessert combining a chocolate cookie crust, smooth chocolate cheesecake filling, and a luscious cherry topping. Perfect for holiday celebrations or any special occasion, this German-American classic offers a delightful balance of chocolate and cherry flavors with a velvety texture.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Topping
- 1 can (21 oz) cherry pie filling
- 1/2 cup whipped cream (for garnish)
- 1/4 cup chocolate shavings (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and the cocoa powder, mixing until well combined. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and uniform.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly jiggly to the touch.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure gentle cooling. Afterward, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to chill thoroughly.
- Add toppings and serve: Once the cheesecake is fully chilled, spread the cherry pie filling evenly over the top. Garnish with dollops of whipped cream and sprinkle with chocolate shavings before slicing and serving.
Notes
- You can substitute homemade cherry compote for the canned cherry pie filling if preferred.
- For a firmer texture and to avoid cracks, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water.
- Allow the cheesecake to come to room temperature for about 15 minutes before slicing to achieve clean, neat slices.
