Black Forest Cheesecake Recipe
Indulge in this decadent Black Forest Cheesecake, a luscious dessert blending rich chocolate, creamy cheesecake, and sweet cherry pie filling. Featuring a moist cocoa-infused cake base topped with a smooth chocolate cheesecake layer, then finished with cherry pie filling, whipped cream, and chocolate shavings, this crowd-pleaser is perfect for special occasions or any time you crave a luxurious treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: overnight chilling time included, approximately 12 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Base
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons melted butter
- 1 cup granulated sugar
- 2 large eggs
Cheesecake Filling
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup unsweetened cocoa powder
Topping and Garnish
- 21 oz cherry pie filling
- 1 cup heavy whipping cream (for topping)
- Chocolate shavings for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cheesecake.
- Make the Cake Base: In a bowl, sift together flour, cocoa powder, baking powder, and salt. In another large bowl, beat the melted butter, sugar, and eggs until the mixture is light and fluffy. Gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes until the cake base is set. Remove from oven and let cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Stir in sour cream and cocoa powder until the mixture is smooth and uniform in color.
- Assemble and Bake in Water Bath: Pour the cheesecake filling over the cooled cake base in the springform pan. Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the side of the springform pan to create a water bath. Bake at 325°F (160°C) for 50-60 minutes until the edges are firm but the center is slightly jiggly.
- Cool and Chill: Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. After cooling, refrigerate the cheesecake overnight to set fully.
- Add Toppings and Serve: Before serving, spread the cherry pie filling evenly over the top of the cheesecake. Whip the heavy cream until soft peaks form and dollop or pipe over the cherries. Garnish with chocolate shavings for an elegant finish. Slice and enjoy!
Notes
- Using a water bath helps prevent cracks on the cheesecake surface by baking it gently and evenly.
- Ensure ingredients like cream cheese and eggs are at room temperature for a smoother filling.
- You can substitute cherry pie filling with fresh cherries macerated with sugar if preferred.
- For easier removal, chill the cheesecake for at least 8 hours or overnight.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: Black Forest Cheesecake, chocolate cheesecake, cherry cheesecake, chocolate cake base, creamy cheesecake dessert, holiday desserts
Find it online: https://ellaeatsdaily.com/black-forest-cheesecake-recipe/
