Description
Black forest cheesecake blends German chocolate cake traditions with creamy cheesecake elegance, creating a luxurious dessert that marries rich cocoa layers and kirsch-soaked cherries. Chocolate lovers will savor each velvety bite of this indulgent classic that brings continental charm to any gathering.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) sour cream
- 1 cup (240 milliliters) heavy cream
- 1 can pitted cherries in syrup (or fresh cherries)
- 1 cup (170 grams) dark chocolate chips, melted
Crust Ingredients:
- 2 cups chocolate sandwich cookies, crushed
- 1/2 cup (113 grams) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
Flavoring and Topping Ingredients:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Whipped cream
- Chocolate shavings
- Fresh cherries
Instructions
- Craft a robust chocolate cookie foundation by blending finely crushed cookies with melted butter and sugar, pressing firmly into a 9-inch springform pan. Bake at 350F for 10 minutes, allowing the base to set and develop a rich, crisp texture.
- In a spacious mixing bowl, whip cream cheese and sugar until silky smooth, incorporating vanilla extract for depth of flavor. Gently introduce eggs one at a time, ensuring a uniform, luxurious consistency.
- Integrate sour cream, heavy cream, cocoa powder, and molten chocolate into the cream cheese mixture, folding delicately to create a velvety, decadent filling that promises intense chocolate indulgence.
- Transfer the luscious filling into the cooled crust, spreading evenly. Bake for 50-60 minutes at 350F, watching for slightly wobbly center and set edges – a hallmark of perfect cheesecake texture.
- After baking, switch off the oven, allowing the cheesecake to rest internally for one hour, promoting even cooling and preventing surface cracks. Refrigerate for minimum 4 hours or overnight to achieve optimal firmness.
- Construct a vibrant cherry topping by simmering cherries with sugar, cornstarch, and lemon juice in a saucepan until the mixture thickens and develops a glossy, intense fruit reduction.
- Once thoroughly chilled, adorn the cheesecake with the glistening cherry sauce, dolloping whipped cream strategically, and garnishing with delicate chocolate shavings and fresh cherries for a stunning presentation.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and prevent cracking during baking.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a creamy texture.
- For a gluten-free version, substitute graham crackers with gluten-free cookie crumbs or almond flour to create the crust.
- Reduce sugar content by using fresh cherries and a light dusting of powdered stevia instead of traditional sugar syrup for a healthier alternative.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 38 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg