Black Forest Cheesecake
A decadent three-layered masterpiece combining chocolate, cherries, and cream that is visually striking and indulgent.
Ingredients
For the crust
- 200 grams chocolate biscuits (like Bourbons or dark digestive biscuits) These will form the base of the cheesecake.
- 100 grams melted butter This is the binding agent for the crust.
For the cheesecake filling
- 500 grams full-fat cream cheese Make sure it's block-style, not spreadable.
- 200 grams sugar Adjust to taste.
- 200 grams dark chocolate (melted and cooled) Provides richness and flavor.
- 3 large eggs Should be at room temperature.
- 200 ml double cream To achieve the desired mouthfeel.
For the cherry compote
- 500 grams pitted cherries (fresh or frozen) Fresh is best for texture, frozen for flavor.
- 100 grams sugar Adjust based on sweetness of cherries.
- 50 ml water To simmer the cherries.
- 1 tablespoon cornstarch To thicken the compote.
- 30 ml cherry liqueur (Kirsch) Added after removing from heat.
For decoration
- 200 ml whipped cream To create a border on the cheesecake.
- 50 grams dark chocolate (for curls) Use a vegetable peeler for aesthetic decoration.
Instructions
Preparation of the crust
- Preheat your oven to 160°C (325°F). Press the buttered crumbs into a 23cm springform tin.
- Bake for 10 minutes to 'seal' the crust.
Mixing the cheesecake filling
- Beat the cream cheese and sugar until the sugar has almost dissolved.
- Pour in the melted dark chocolate, ensuring it is cooled.
- Add the eggs one by one, mixing gently to avoid over-beating.
- Fold in the double cream at the end.
Baking the cheesecake
- Pour the cheesecake batter into the prepared crust and bake for 45–55 minutes.
- Check for a jiggle in the center, indicating it is done.
- Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour.
Preparing the cherry compote
- Simmer cherries with sugar and water until softened.
- Mix cornstarch with a tiny bit of cold water before adding to the pot to avoid lumps.
- Add cherry liqueur after removing from heat.
Assembling the cheesecake
- Once cooled, top the cheesecake with the cherry compote.
- Decorate the edges with whipped cream using a piping bag.
- Garnish with dark chocolate curls.
Notes
For the best flavor, chill the cheesecake for at least 4 hours, but it is better if set overnight. It can be frozen without toppings for up to 3 months.