Can I make a smaller batch of Black Forest Cheesecake?

Yes, you can prepare a half-sized Black Forest Cheesecake using an 8x8 or 9x9-inch pan lined with parchment paper. For this smaller version, it's best to skip the cherry filling layer in the center to prevent overflow during baking. Adjust the baking time slightly, checking for doneness around 35-40 minutes as smaller cheesecakes often bake faster.

Why do I need to chill Black Forest Cheesecake for several hours?

Chilling the cheesecake for at least 6 hours, preferably up to 24 hours, allows it to set properly and develop a rich, creamy texture. This resting time also helps the flavors meld, especially the combination of chocolate, cream cheese, and cherries, giving you the best taste experience.

What is the purpose of using a water bath when baking cheesecake?

A water bath involves placing the cheesecake pan inside a larger pan filled with hot water during baking. This method provides gentle, even heat through steam, helping prevent the edges from overcooking and cracking. It keeps the cheesecake moist and gives it a smooth, creamy surface.

How can I prevent water from leaking into my cheesecake pan during a water bath?

To avoid leaks, wrap the cheesecake pan’s bottom and sides securely with heavy-duty aluminum foil before placing it in the larger pan. Alternatively, place the cheesecake pan on a rack inside the roasting pan, then pour hot water into the bottom of the roasting pan only. These steps create a barrier that protects your cheesecake from water seeping in.

Can I use fresh cherries instead of canned cherry filling for Black Forest Cheesecake?

Yes, fresh cherries can substitute canned cherry filling, adding a natural flavor and texture. Pit and halve the cherries, then simmer them with a bit of sugar and lemon juice until they become saucy. Allow the mixture to cool before layering it in the cheesecake to prevent sogginess. This homemade cherry topping can enhance the overall freshness and taste of your cheesecake.

Black Forest Cheesecake Recipe With Rich Chocolate And Cherry

Name: Black Forest Cheesecake
Prep time: 6 h 30 min
Cook time: 1 h 45 min
Total time: 9 h 15 min
Cuisine: German
Ingredients: – 250 grams chocolate cookie crumbs For the crunchy crust base; – 115 grams melted salted butter To bind the crust together; – 680 grams full-fat cream cheese, softened to room temperature Provides the creamy texture for the cheesecake batter; – 200 grams granulated sugar Sweetens the batter smoothly; – Four large eggs at room temperature Helps bind and add structure to the mixture; – 240 grams full-fat sour cream Adds moisture and a tangy note; – 2 teaspoons vanilla extract Enhances the overall flavor; – 170 grams melted semi-sweet chocolate Brings in the rich chocolate taste; – 30 grams cocoa powder Deepens the chocolate intensity; – 500 grams dark sweet cherries (fresh or frozen, not thawed if frozen) For the cherry compote filling and topping; – 150 grams granulated sugar Used in the cherry compote for sweetness; – 2 tablespoons cornstarch Thickens the cherry mixture; – 120 milliliters kirsch (or water/orange juice as substitute) Adds a flavorful kick to the compote; – 125 milliliters water Helps cook the cherries; – 1 teaspoon almond extract Flavors the cherry compote; – 240 milliliters heavy cream For making the whipped cream topping; – 30 grams powdered sugar Sweetens the whipped cream; – 1 teaspoon vanilla extract For the whipped cream flavor; – Semi-sweet chocolate bar For shaving and decorating the top; – Fresh cherries For final garnishes

Description

🍫 Experience the perfect fusion of rich chocolate and sweet cherries in this decadent Black Forest cheesecake
🍒 Transform classic German flavors into an impressive showstopping dessert that’s perfect for special occasions

Ingredients

– 250 grams chocolate cookie crumbs For the crunchy crust base

– 115 grams melted salted butter To bind the crust together

– 680 grams full-fat cream cheese, softened to room temperature Provides the creamy texture for the cheesecake batter

– 200 grams granulated sugar Sweetens the batter smoothly

– Four large eggs at room temperature Helps bind and add structure to the mixture

– 240 grams full-fat sour cream Adds moisture and a tangy note

– 2 teaspoons vanilla extract Enhances the overall flavor

– 170 grams melted semi-sweet chocolate Brings in the rich chocolate taste

– 30 grams cocoa powder Deepens the chocolate intensity

– 500 grams dark sweet cherries (fresh or frozen, not thawed if frozen) For the cherry compote filling and topping

– 150 grams granulated sugar Used in the cherry compote for sweetness

– 2 tablespoons cornstarch Thickens the cherry mixture

– 120 milliliters kirsch (or water/orange juice as substitute) Adds a flavorful kick to the compote

– 125 milliliters water Helps cook the cherries

– 1 teaspoon almond extract Flavors the cherry compote

– 240 milliliters heavy cream For making the whipped cream topping

– 30 grams powdered sugar Sweetens the whipped cream

– 1 teaspoon vanilla extract For the whipped cream flavor

– Semi-sweet chocolate bar For shaving and decorating the top

– Fresh cherries For final garnishes

Instructions

1-Getting started with this Black Forest Cheesecake is fun and rewarding. Begin by preheating your oven to 350°F (175°C) and preparing a 9-inch springform pan. This step sets the stage for a smooth baking process.

2-Mix 250 grams of chocolate cookie crumbs with 115 grams of melted salted butter, then press it firmly into the pan. Bake this crust for 10 minutes to make it nice and crunchy. Once done, let it cool a bit before adding the filling.

3-For the batter, beat 680 grams of softened cream cheese with 200 grams of granulated sugar until it’s super smooth. Add four large eggs one at a time, mixing well each time. Then, stir in 240 grams of sour cream, 2 teaspoons of vanilla extract, 170 grams of melted semi-sweet chocolate, and 30 grams of cocoa powder gently.

4-Now, pour half the batter over the crust and spread 40% of the cherry compote on top. Cover it with the rest of the batter for those lovely layers. To make the cherry compote, cook 500 grams of cherries with 150 grams of sugar and 120 milliliters of kirsch until soft, thicken with a slurry of 2 tablespoons cornstarch and 125 milliliters of water, then add 1 teaspoon of almond extract and chill it.

5-Bake the cheesecake in a water bath at 350°F (175°C) for 1 hour 30 minutes to 1 hour 45 minutes. You’ll know it’s ready when the edges are set but the center still jiggles a little. After baking, cool it in the oven with the door cracked for one hour, then at room temperature, and chill for at least 6 hours.

6-For the topping, whip 240 milliliters of heavy cream with 30 grams of powdered sugar and 1 teaspoon of vanilla extract until stiff. Decorate with the remaining compote, whipped cream, chocolate shavings, and fresh cherries. This recipe makes 12 to 16 slices, each with about 771 calories, 71 grams of carbs, 13 grams of protein, and more check the details below in our table.

Notes

🍫 Use room temperature ingredients for the cheesecake batter to prevent cracking and ensure smooth mixing
⏰ Don’t skip the water bath – it’s essential for even baking and preventing the cheesecake from drying out
🍒 Allow the cheesecake to cool gradually to prevent cracks, especially the important step of cooling in the oven with the door cracked

Prep Time: 30 minutes
Refrigeration Time: 6 hours
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 771
Sugar: 58
Sodium: 513
Fat: 51
Saturated Fat: 28
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 71
Fiber: 3
Protein: 13
Cholesterol: 286

Keywords: black forest cheesecake, rich chocolate, cherry flavors, decadent dessert