Black Forest Cheesecake

Why You’ll Love This Recipe

Black Forest Cheesecake combines the best elements of a traditional Black Forest cake in a creamy, indulgent cheesecake form. The creamy filling melts in your mouth, while the cherries add a burst of sweetness and tartness. The graham cracker crust provides the perfect balance of crunch. This cheesecake has the right amount of richness and flavor, making it perfect for any celebration or when you’re simply craving something extraordinary. Whether you’re a fan of cheesecake or Black Forest cake, this fusion dessert is sure to become a favorite!

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1/4 cup cocoa powder

For the Topping:

• 1 jar (about 12 oz) maraschino cherries or fresh cherries, pitted and halved
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Dark chocolate shavings or chocolate curls (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
3. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool while preparing the cheesecake filling.

For the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
2. Add the sugar and vanilla extract, and continue to beat until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. In a small bowl, whisk together the sour cream, heavy cream, flour, and cocoa powder until smooth. Add this mixture to the cream cheese mixture and beat until fully combined.
5. Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
6. Tap the pan gently on the counter to remove any air bubbles, then smooth the top.
7. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm and the top should be lightly golden.
8. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
9. After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.

For the Topping:

1. Once the cheesecake has chilled and set, make the whipped cream by whipping the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Spread a layer of whipped cream over the top of the cheesecake.
3. Top the cheesecake with maraschino cherries or fresh cherries, and drizzle some cherry juice over the top for added flavor.
4. Optional: Sprinkle dark chocolate shavings or curls on top for a more decadent finish.

Assembling the Cake:

1. Carefully remove the cheesecake from the springform pan and place it on a serving platter.
2. Decorate the cheesecake with more whipped cream, cherries, and chocolate shavings.
3. Slice and serve!

Servings and timing

• Servings: 12-14 slices
• Prep time: 25 minutes
• Cook time: 55-60 minutes
• Chill time: 4 hours (or overnight)
• Total time: 5 hours 25 minutes (including chilling time)

Variations

• Gluten-Free: Use gluten-free graham cracker crumbs for the crust to make this dessert gluten-free.
• Fresh Fruit: Instead of maraschino cherries, you can use fresh cherries or other berries like raspberries or strawberries for a different twist.
• Chocolate Cheesecake: Add 1/4 cup of melted dark chocolate to the cheesecake filling for an extra chocolatey flavor.
• Vegan: Replace the cream cheese with a dairy-free cream cheese alternative, the eggs with flax eggs (1 tbsp flaxseed mixed with 3 tbsp water per egg), and the heavy cream with coconut cream.
• Cherry Compote: Make your own cherry topping by simmering fresh or frozen cherries with sugar, lemon juice, and cornstarch to create a thick, homemade cherry compote.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4 days. Keep the whipped cream and cherries on the side if you plan to store leftovers.
• Freezing: You can freeze the cheesecake without the topping for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
• Reheating: There’s no need to reheat the cheesecake. Simply let it thaw in the refrigerator overnight if frozen, and add the whipped cream and cherries just before serving.

FAQs

1. Can I use a different kind of crust?

Yes, you can experiment with different crusts, such as an Oreo crust or a chocolate wafer crust, for a different flavor profile.

2. Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries are a great substitute for maraschino cherries, especially if you want to avoid artificial coloring or flavors.

3. Can I make the cheesecake without the cocoa powder?

If you prefer a classic cheesecake flavor without the chocolate twist, simply omit the cocoa powder. The cheesecake will still be creamy and delicious!

4. How can I prevent the cheesecake from cracking?

To prevent cracking, let the cheesecake cool gradually in the oven with the door slightly ajar after baking. Avoid overmixing the filling, and be sure not to open the oven door too soon.

5. Can I make this cheesecake without a springform pan?

A springform pan is ideal for making cheesecakes, but if you don’t have one, you can use a regular round cake pan. Just be careful when removing the cheesecake from the pan, or consider lining it with parchment paper for easier removal.

6. Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead of time. It needs to chill for several hours, or overnight, to set properly, so it’s an ideal dessert to prepare in advance.

7. Can I use a different type of fruit for the topping?

Yes, you can use other fruits like strawberries, raspberries, or blueberries for the topping. The rich, creamy cheesecake will pair wonderfully with many types of fruit.

8. How do I store leftover cheesecake?

Leftover cheesecake should be stored in the refrigerator in an airtight container for up to 4 days. If you’re storing the cheesecake with the topping, it’s best to keep the whipped cream and fruit separate until ready to serve.

9. Can I make this cheesecake dairy-free?

Yes, you can make this cheesecake dairy-free by using dairy-free cream cheese, non-dairy butter, and coconut cream instead of heavy cream.

10. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake without the topping for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn. Let it thaw in the refrigerator before serving.

Conclusion

Black Forest Cheesecake combines the creamy richness of cheesecake with the sweet, tangy flavor of cherries and the indulgence of chocolate. Whether you’re preparing it for a special occasion or just to treat yourself, this cheesecake is a showstopper that will leave everyone asking for the recipe. The combination of textures and flavors is simply irresistible, and with a few variations, you can make it your own. From the graham cracker crust to the whipped cream topping, every bite of this dessert is a delicious delight!

Black Forest Cheesecake

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Black Forest Cheesecake is a decadent dessert that combines creamy cheesecake with a crunchy graham cracker crust, topped with sweet cherries, whipped cream, and a rich chocolate finish. It brings together the best of Black Forest cake and cheesecake in a luxurious treat.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 55-60 minutes
• Total Time: 5 hours 25 minutes (including chilling time)
• Yield: 12-14 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 1/2 cups graham cracker crumbs
2. 1/4 cup granulated sugar
3. 1/2 cup unsalted butter, melted
4. 3 packages (8 oz each) cream cheese, softened
5. 1 cup granulated sugar
6. 1 tsp vanilla extract
7. 3 large eggs
8. 1 cup sour cream
9. 1/2 cup heavy cream
10. 2 tbsp all-purpose flour
11. 1/4 cup cocoa powder
12. 1 jar (about 12 oz) maraschino cherries or fresh cherries, pitted and halved
13. 1 1/2 cups heavy cream
14. 1/4 cup powdered sugar
15. 1 tsp vanilla extract
16. Dark chocolate shavings or chocolate curls (optional)

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Instructions

For the Crust:

1. 1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
   2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
   3. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool while preparing the cheesecake filling.
2. For the Cheesecake Filling:
   1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
   2. Add the sugar and vanilla extract, and continue to beat until the mixture is light and fluffy.
   3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
   4. In a small bowl, whisk together the sour cream, heavy cream, flour, and cocoa powder until smooth. Add this mixture to the cream cheese mixture and beat until fully combined.
   5. Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
   6. Tap the pan gently on the counter to remove any air bubbles, then smooth the top.
   7. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm and the top should be lightly golden.
   8. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
   9. After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
3. For the Topping:
   1. Once the cheesecake has chilled and set, make the whipped cream by whipping the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
   2. Spread a layer of whipped cream over the top of the cheesecake.
   3. Top the cheesecake with maraschino cherries or fresh cherries, and drizzle some cherry juice over the top for added flavor.
   4. Optional: Sprinkle dark chocolate shavings or curls on top for a more decadent finish.
4. Assembling the Cake:
   1. Carefully remove the cheesecake from the springform pan and place it on a serving platter.
   2. Decorate the cheesecake with more whipped cream, cherries, and chocolate shavings.
   3. Slice and serve!

Notes

1. For a more intense cherry flavor, consider making your own cherry compote with fresh cherries.
2. If using fresh cherries, reduce the amount of sugar in the recipe to balance the tartness of the fruit.
3. Ensure the cheesecake has fully cooled before adding the topping to prevent it from melting into the cake.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 34g
• Sodium: 160mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg