Black Forest Cheesecake
A decadent cheesecake featuring a creamy chocolate filling, a crunchy cookie base, and a tart cherry topping, perfect for celebrations or weekend treats.
Ingredients
For the Base
- 200 g chocolate cookies (e.g., Oreo, without cream)
- 80 g melted butter
For the Filling
- 500 g cream cheese (at room temperature) Use room temperature for smooth filling.
- 200 g sour cream or strained yogurt
- 180 g melted dark chocolate
- 150 g granulated sugar
- 3 large eggs
- 2 tablespoons cocoa
- 1 teaspoon vanilla extract
For the Cherry Layer
- 300 g cherries (fresh or frozen) Thaw if using frozen cherries.
- 2 tablespoons sugar (for cherries)
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Whipped Cream
- 200 ml cream (cold)
- 1 tablespoon powdered sugar
For Garnish
- Grated chocolate + fresh cherries For topping.
Instructions
Preparation of Base
- Grind the cookies in a blender until they resemble flour.
- Add melted butter and mix.
- Press the mixture into the bottom of a 22–23 cm springform pan.
- Chill in the refrigerator for 15 minutes.
Making the Filling
- Beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing after each.
- Add vanilla, cocoa, and sour cream.
- Pour in the melted chocolate and mix until even.
- Pour the mixture over the base.
- Preheat the oven to 160°C.
- Place a baking dish filled with water underneath the pan (bain-marie) and bake for 50–60 minutes.
- It’s done when the center jiggles slightly.
- Leave the oven door slightly open and let it cool for 1 hour, then chill in the refrigerator for at least 4 hours.
Preparing the Cherry Layer
- Heat the cherries, sugar, and water in a small saucepan.
- Stir in the cornstarch mixed with a little water and cook until thickened.
- Let it cool.
Whipping the Cream
- Whip the cold cream with powdered sugar until fluffy.
Assembly
- Pour the cooled cherry sauce over the chilled cheesecake.
- Garnish with whipped cream, fresh cherries, and grated chocolate.
- Chill in the refrigerator for 1 hour before serving.
Notes
To slice cleanly, use a hot knife (dip in hot water and wipe dry). The cheesecake can be stored in the fridge for up to 4 days or frozen for up to 1 month. Thaw in the fridge overnight before serving.