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Black Forest Cheesecake

A decadent chocolate-cherry cheesecake that's perfect for busy home bakers, combining rich chocolate, tart cherries, and a creamy filling.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups chocolate cookie crumbs (Oreos or chocolate graham crackers), finely ground
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the cheesecake filling
  • 4 packages cream cheese, room temperature (total 32 oz / 900g)
  • 1.25 cups granulated sugar
  • 0.25 cups unsweetened cocoa powder, sifted
  • 0.25 cups all-purpose flour
  • 4 large eggs, room temperature
  • 0.5 cups sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces bittersweet chocolate, melted and slightly cooled (optional) For extra chocolate depth
For the cherry topping
  • 2 cups pitted cherries (fresh or thawed frozen) or 1 (21 oz) jar cherry pie filling
  • 0.25 cups granulated sugar (if using fresh cherries)
  • 1 tablespoon lemon juice (if using fresh cherries)
  • 1 tablespoon cornstarch For quick glaze if using fresh cherries
  • 2 tablespoons water For quick glaze if using fresh cherries
For garnish (optional)
  • Whipped cream or stabilized whipped topping
  • Chocolate shavings or curls
  • Fresh cherries

Method
 

Prep and preheat
  1. Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil.
Make the crust
  1. Mix the chocolate cookie crumbs, melted butter, and sugar until evenly moistened. Press the mixture into the bottom (and 1/2 inch up the sides) of the springform pan. Bake for 8–10 minutes. Cool while you make the filling.
Beat the filling
  1. In a large bowl, beat room-temperature cream cheese on medium speed until smooth. Add the sugar and beat until combined. Sift in cocoa powder and flour; mix until smooth. Add the eggs one at a time on low speed, scraping the bowl after each addition. Stir in sour cream and vanilla, and fold in melted chocolate if using.
Fill and prepare for baking
  1. Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform.
Bake
  1. Bake for 55–70 minutes, until the center is mostly set but jiggles slightly. Do not over-bake.
Cool slowly
  1. Turn the oven off and crack the oven door; let the cheesecake sit for 30 minutes. Cool completely on a rack and chill in the fridge for at least 6 hours, preferably overnight.
Make the cherry topping
  1. In a small saucepan, combine cherries, sugar, and lemon juice. Cook until cherries release juices. Mix cornstarch and water, stir into the cherries, and cook until slightly thickened. Cool completely.
Assemble and garnish
  1. Spread cherry topping over the chilled cheesecake, pipe whipped cream around the edge, and add chocolate shavings and fresh cherries.

Notes

Use room-temperature ingredients, a water bath, and cool slowly to prevent cracking. A no-bake alternative involves using a pressed chocolate graham crust and stabilized whipped cream instead of baking.