If there’s one dessert that never fails to impress at family gatherings, it’s my Black Forest Cheesecake. Picture this: a velvety chocolate cheesecake with that signature tangy-sweet cherry topping, all sitting on a buttery cookie crust. I first fell in love with this flavor combo during a trip to Germany years ago, and after countless tweaks (and happy taste-testers), I’ve perfected my version. What makes it special? That perfect balance between rich, creamy cheesecake and bright, juicy cherries. Whether you’re a chocolate lover or a fruit dessert fan, this showstopper brings everyone together – just try saving the last slice!
Why You’ll Love This Black Forest Cheesecake
Trust me, this isn’t just any cheesecake—it’s a showstopper that’ll have everyone begging for seconds. Here’s why it’s my go-to dessert for birthdays, holidays, or “just because” days:
- Rich chocolate heaven: That melted dark chocolate folded into the creamy filling? Pure indulgence without being overly sweet.
- Juicy cherry pop: Tart cherries cut through the richness beautifully—use fresh when in season, or keep canned ones handy for emergencies.
- No fuss, big wow: Looks fancy but comes together with basic mixing bowls. The cherry topping hides any cracks (we’ve all been there!).
- Endless variations: Swap in amaretto instead of cherry liqueur, add chocolate chips to the crust, or layer cherry compote in the middle.
Seriously, the hardest part is waiting for it to chill before digging in!
Ingredients for Black Forest Cheesecake
Okay, let’s talk ingredients—this is where the magic starts! I’ve made this cheesecake enough times to know these amounts give the perfect balance, so measure carefully. Pro tip: set everything out at room temperature before you start (except the butter for the crust—that needs to be melted). Here’s your shopping list:
- 200g chocolate cookie crumbs (I crush Oreos—cream filling and all—but digestive biscuits work too)
- 100g melted butter (unsalted, so you control the saltiness)
- 500g cream cheese (full-fat only, and please, let it soften on the counter first!)
- 150g sugar (granulated is fine—no need for fancy caster sugar here)
- 3 large eggs (room temp, or they’ll make the batter lumpy)
- 200ml sour cream (this keeps it ultra-creamy—Greek yogurt works in a pinch)
- 1 tsp vanilla extract (real stuff, not imitation—trust me, you’ll taste the difference)
- 200g dark chocolate, melted (70% cocoa is ideal—skip the chocolate chips, they don’t melt as smoothly)
- 300g pitted cherries (fresh or canned, drained—save the juice for drizzling)
- 2 tbsp cherry liqueur (optional but oh-so-good—Kirsch is traditional, or use cherry juice for a non-alcoholic version)
See? Nothing too crazy, just good-quality ingredients that do the heavy lifting. Now let’s bake!
Equipment You’ll Need
No fancy gadgets required—just the basics from your kitchen that make cheesecake dreams come true. Here’s what you’ll grab:
- 9-inch springform pan (the removable sides are lifesavers for serving)
- Mixing bowls (one big one for batter, a smaller one for melting chocolate)
- Electric mixer (handheld is fine—your arms will thank you)
- Spatula (for scraping every last bit of that delicious batter)
- Measuring cups/spoons (eyeballing measurements here is risky business)
That’s it! Now let’s get to the fun part.
How to Make Black Forest Cheesecake
Alright, let’s dive in! I’ll walk you through each step—just follow along, and you’ll have a stunning cheesecake in no time. The key here is patience (I know, I struggle with it too) and not rushing the process. Ready? Preheat that oven to 160°C (325°F) and let’s get started!
Preparing the Crust
First up: that buttery chocolate crust. In a bowl, mix your chocolate cookie crumbs with melted butter until it looks like wet sand. Dump it into your springform pan and press it firmly—I mean, really pack it in—using the bottom of a glass or measuring cup. Bake for 10 minutes just to set it, then let it cool completely on a rack. No shortcuts here—a warm crust will make your filling slide right off!
Making the Cheesecake Filling
Now, the good stuff! Beat your softened cream cheese and sugar together until smooth—no lumps allowed! Scrape down the sides of the bowl often. Add eggs one at a time, mixing just until combined after each (overbeating = cracks). Stir in sour cream and vanilla, then gently fold in the melted chocolate until you’ve got a gorgeous, velvety batter. Pro tip: if your chocolate is hot, let it cool slightly so it doesn’t cook the eggs. Pour this heavenly mixture over your cooled crust and smooth the top.
Baking and Chilling
Slide the pan into the oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like jelly, not liquid). Turn off the oven, crack the door open, and let it cool inside for an hour—this prevents sudden temperature drops that cause cracks. Then, refrigerate for at least 4 hours (overnight is even better). I know it’s tempting, but don’t cheat on the chilling time—this is what gives that perfect sliceable texture!
Adding the Cherry Topping
The grand finale! Arrange your cherries artfully over the chilled cheesecake. For extra flair, warm some cherry juice or liqueur (just 2 tbsp) and drizzle it over the top. No liqueur? No problem—cherry jam thinned with a bit of water works beautifully too. Slice, serve, and watch those happy faces!
Tips for the Perfect Black Forest Cheesecake
After making this cheesecake more times than I can count, I’ve picked up a few tricks that guarantee success every time. First—don’t overmix the batter once the eggs are in! Too much air causes cracks. I always use a water bath (just wrap the springform pan in foil and place it in a roasting pan with hot water halfway up the sides) for gentle, even baking.
Here’s my golden rule: let it chill overnight if you can. The texture transforms from good to “wow, did you make this?” perfect. And if you see tiny cracks forming? No stress—those cherries will cover them right up!
Ingredient Substitutions & Variations
Life happens, and sometimes you need to tweak recipes—no judgment here! Here’s how to adapt this Black Forest Cheesecake without losing that magic:
- Gluten-free? Swap the cookie crumbs for gluten-free chocolate biscuits or even ground almonds mixed with cocoa powder.
- Out of sour cream? Full-fat Greek yogurt works beautifully (just avoid the fat-free stuff—it makes the texture weird).
- Skipping alcohol? Use cherry juice or reduce canned cherry syrup with a splash of vanilla instead of liqueur.
- Vegan version? Try cashew-based cream cheese, flax eggs, and coconut oil instead of butter. Dark chocolate is usually vegan—just check the label!
My favorite twist? Swirl cherry jam into the batter before baking for marbled layers of flavor. Honestly, as long as you keep that chocolate-cherry combo, you can’t go wrong!
Serving Suggestions for Black Forest Cheesecake
Now, let’s talk about making this beauty shine on the plate! A simple dusting of cocoa powder or a dollop of fresh whipped cream takes it to the next level—I love how the cream melts slightly into the rich chocolate. For a real showstopper, add chocolate shavings or curls on top (use a vegetable peeler on a chocolate bar—so easy!).
Serving ideas? A warm cup of coffee cuts through the richness perfectly. If you’re feeling extra, a scoop of vanilla ice cream turns it into pure indulgence. And if there’s any left (ha!), it’s heavenly with breakfast coffee the next day—no judgment here!
Storing and Reheating
Here’s the good news—this Black Forest Cheesecake actually gets better after a day in the fridge! Just cover it tightly with plastic wrap (cling film for my UK friends), and it’ll stay perfect for up to 5 days. Want to freeze it? Wrap individual slices in plastic, then foil, and they’ll keep for 2 months. Thaw overnight in the fridge—never microwave unless you want a melty mess!
Pro tip: remove the cherries before freezing—they get mushy when thawed. Just add fresh ones when serving. And that last slice? It makes amazing cheesecake truffles—just roll the leftovers in cocoa powder!
Black Forest Cheesecake FAQs
I get asked these questions all the time—here’s everything you need to know before baking (and yes, I’ve made all these “mistakes” so you don’t have to!):
Can I use frozen cherries?
Absolutely! Just thaw and drain them well—pat them dry with paper towels so they don’t make the topping watery. Frozen cherries actually work better than fresh out-of-season ones that lack flavor.
How do I prevent cracks in my cheesecake?
Three secrets: don’t overmix after adding eggs, cool it slowly in the turned-off oven, and most importantly—don’t stress! My grandma always said, “Cracks just mean more room for cherries.” (But if you’re a perfectionist, the water bath trick never fails.)
Is the cherry liqueur necessary?
Not at all! The liqueur adds depth, but cherry juice or even a tablespoon of almond extract mixed with the cherries gives that classic Black Forest vibe. Kids love it with chocolate syrup drizzled instead.
Can I make this ahead?
Oh yes—it’s actually better on day two! Bake it the night before, let it chill overnight, then add cherries right before serving. The flavors meld beautifully.
Why did my cheesecake sink in the middle?
Usually means it needed a few more minutes baking—the center should jiggle like jelly, not liquid. Next time, give it 5 extra minutes and remember: slightly underbaked beats overbaked every time!
Nutritional Information
Let’s be real—this Black Forest Cheesecake isn’t diet food, but everything in moderation, right? Based on my recipe (and let’s be honest, who stops at one slice?), each serving has roughly:
- 450 calories (worth every bite!)
- 30g fat (18g saturated—thank you, cream cheese and butter)
- 40g carbs (3g fiber from those chocolate cookies and cherries)
- 7g protein (eggs and dairy doing their thing)
Now, these numbers can shift depending on your ingredients—using low-fat cream cheese or sugar substitutes changes the math. Personally? I say enjoy the full-fat version as an occasional treat—life’s too short for sad desserts!
Final Thoughts
There you have it—my all-time favorite Black Forest Cheesecake recipe that never fails to impress! Give it a try and let me know how it turns out for you. Tag me in your photos or leave a comment—I love seeing your creations almost as much as I love eating this cheesecake myself. Happy baking!
Print
Decadent Black Forest Cheesecake Recipe in 5 Simple Steps
- Total Time: 5 hours (includes chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake with layers of chocolate and cherries, inspired by the classic Black Forest cake.
Ingredients
- 200g chocolate cookie crumbs
- 100g melted butter
- 500g cream cheese
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 200g dark chocolate, melted
- 300g cherries, pitted
- 2 tbsp cherry liqueur (optional)
Instructions
- Preheat your oven to 160°C (325°F).
- Mix cookie crumbs and melted butter, then press into a springform pan to form the base.
- Bake the base for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream, vanilla, and melted chocolate.
- Pour the mixture over the cooled base.
- Bake for 50-60 minutes until set but slightly wobbly in the center.
- Let it cool, then refrigerate for at least 4 hours.
- Top with cherries and a drizzle of cherry liqueur before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- Chill thoroughly before serving for best texture.
- Fresh or canned cherries both work well.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg
Keywords: black forest cheesecake, chocolate cherry dessert, german cheesecake