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Black Forest Cheesecake

Indulge in a rich and creamy Black Forest Cheesecake topped with cherries and chocolate shavings, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate cookie crumbs Hello, Oreos!
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 24 oz cream cheese, softened Make sure it’s soft enough to blend easily!
  • 1 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 0.5 cups sour cream
  • 0.33 cups heavy cream Because why not?
For the topping
  • 1 cup pitted cherries Fresh or canned, your choice!
  • 2 cups heavy whipping cream To make that luxurious topping.
  • 0.33 cups powdered sugar For sweetness.
  • 2 oz dark chocolate, shavings For that fancy look!

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix until crumbly and slightly wet, then press into the bottom of a 9-inch springform pan.
  3. Bake the crust for about 10 minutes. Let it cool.
  4. In a large bowl, mix the softened cream cheese until creamy and smooth (about 2-3 minutes). Gradually add in the sugar and vanilla extract, mixing until well combined.
  5. Slowly add in the eggs, one at a time, mixing after each addition. Mix in sour cream and heavy cream until silky smooth.
  6. Pour the filling over the cooled crust and tap the pan gently to release air bubbles.
  7. Bake the cheesecake for about 50-60 minutes, or until the center is slightly jiggly.
  8. Cool the cheesecake gradually in the oven with the door cracked for about an hour, then refrigerate for at least 4 hours or overnight.
Topping
  1. Before serving, beat the heavy whipping cream with powdered sugar until soft peaks form. Spread it over the cheesecake.
  2. Top with cherries and chocolate shavings.

Notes

You can substitute graham cracker crumbs for the crust, but note it won't have the same chocolate flavor. Store leftovers in an airtight container for up to a week. Freezing is also an option; just wrap tightly in plastic wrap and foil.