Black Forest Cheesecake

Want dessert that makes people go quiet mid-sentence? This is it. Black Forest Cheesecake blends silky chocolate cheesecake, boozy cherries, and whipped cream into a showpiece that screams “I have my life together,” even if your sink says otherwise.

It’s rich but balanced, impressive but doable, and honestly, it tastes like a mic drop. Make it once and you’ll be the designated dessert person forever—don’t say I didn’t warn you.

What Makes This Recipe So Good

This cheesecake fuses two legends: the deep cocoa punch of New York–style chocolate cheesecake and the lush cherry-cream vibe of Black Forest cake. The result?

Layers that actually taste different, so every bite feels like a little parade.

The cherry topping brings tartness and brightness, cutting through the richness without turning the whole thing into candy. A chocolate-cookie crust adds crunch and contrast. Bonus: the technique is streamlined to reduce cracking, water-leaks, and emotional damage.

It’s also highly customizable.

Want it boozy? Add kirsch. Need it gluten-free?

Swap the crust. Either way, your dessert becomes the headliner, not the afterthought.

Ingredients

• For the crust:
  • 2 cups chocolate wafer cookie crumbs (or chocolate graham crumbs)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
• For the chocolate cheesecake filling:
  • 24 oz (680 g) full-fat cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 3 large eggs, room temperature
  • 8 oz (225 g) semisweet chocolate, melted and slightly cooled
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
• For the cherry topping:
  • 3 cups pitted sweet or sour cherries (fresh or frozen; if frozen, do not thaw fully)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2–3 tablespoons kirsch (optional but classic)
  • 1/4 teaspoon almond extract (optional)
• For the whipped cream:
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or curls, for garnish (optional but gorgeous)

Cooking Instructions

1. Prep the pan: Wrap a 9-inch springform pan in two layers of heavy-duty foil, covering the bottom and sides. Lightly grease the inside.

   Preheat oven to 325°F (163°C). Place a large roasting pan on the lower rack for the water bath.

2. Make the crust: Combine cookie crumbs, melted butter, sugar, and salt. Press firmly into the bottom and 1 inch up the sides of the pan.

   Bake 8–10 minutes, then cool slightly.

3. Melt the chocolate: Gently melt the semisweet chocolate in a microwave at 50% power in 20–30 second bursts or over a double boiler. Let cool to lukewarm so it doesn’t shock the batter.
4. Mix the filling base: Beat cream cheese on medium speed until completely smooth and fluffy, 2–3 minutes. Add sugar and salt; beat 1 minute.

   Scrape the bowl—no clumps allowed.

5. Add dairy and cocoa: Beat in sour cream, heavy cream, cocoa powder, and vanilla until smooth. Don’t whip in too much air—keep it calm.
6. Incorporate eggs: Add eggs one at a time on low speed, mixing just until combined. Overmixing equals cracks, and we’re not building sidewalks.
7. Add chocolate: With the mixer on low, stream in the melted chocolate.

   Blend until uniform and glossy.

8. Fill and set up the bath: Pour batter into the crust. Set the springform in the roasting pan and pour hot water around it to reach halfway up the sides. This keeps the temperature gentle and consistent.
9. Bake: Bake 55–70 minutes.

   The edges should be set and the center should jiggle like firm Jell-O, not slosh. If it’s soupy, give it another 5–10 minutes.

10. Cool gradually: Turn off the oven, crack the door, and let it rest 45–60 minutes. This slow cool prevents the dreaded canyon crack.
11. Chill: Remove from the bath, discard foil, and run a thin knife around the edge.

    Cool to room temp, then chill at least 6 hours (overnight is best).

12. Make the cherry topping: In a saucepan, whisk sugar and cornstarch. Add cherries and lemon juice. Cook over medium heat until juices release and the mixture thickens and turns glossy, 5–8 minutes.

    Remove from heat; stir in kirsch and almond extract. Cool completely.

13. Whip the cream: Beat heavy cream, powdered sugar, and vanilla to medium peaks. It should hold shape but not look grainy.

    Overbeating turns it into gym class for butter.

14. Assemble: Release the cheesecake. Spoon cherry topping over the center, leaving a border if you like. Pipe or dollop whipped cream around the edges.

    Finish with chocolate shavings.

15. Slice like a pro: Use a hot, dry knife. Wipe between cuts. Yes, it’s fussy.

    Yes, it’s worth it.

Storage Instructions

• Refrigerator: Cover and chill for up to 4 days. Keep whipped cream and cherries separate if storing longer than 24 hours to maintain texture.
• Freezer: Freeze undecorated slices, wrapped tightly, for up to 2 months. Thaw overnight in the fridge, then add cherries and cream.
• Make-ahead: Bake the cheesecake up to 2 days in advance.

  Cherry topping can be made 3–4 days ahead. Whip cream the day you’re serving.

Health Benefits

We’re not calling this a salad, but there are a few wins here. Dark chocolate offers flavonoids that support circulation and mood—hello, feel-good dessert.

Cherries bring antioxidants and vitamin C, which is basically your immune system clapping quietly from the sidelines.

Using full-fat dairy increases satiety, so a modest slice can actually satisfy more than a sugar bomb cupcake. And because the cherry layer is fruit-forward, you can control sweetness and avoid the syrup overload—IMO, a smarter indulgence.

Common Mistakes to Avoid

• Cold ingredients: Using cold cream cheese creates lumps and overmixing. Room temp everything is non-negotiable.
• Skipping the water bath: Dry heat leads to cracks and a chalky texture.

  The bath is your cheesecake insurance.

• Overbaking: If the center doesn’t jiggle, you’ve gone too far. Cheesecake firms as it cools.
• Hot cherry topping on cold cheesecake: You’ll melt the top and invite slide-city. Cool the cherries first.
• Loose foil wrap: Water leaks into the crust = soggy sadness.

  Double-wrap tightly or use a silicone pan wrap, FYI.

Different Ways to Make This

• Gluten-free: Use certified GF chocolate cookies for the crust or a blend of almond flour and cocoa with butter.
• No-bake version: Swap the baked filling for a gelatin-stabilized chocolate cream cheese mousse; chill until set. It’s lighter but still luxe.
• Mini cheesecakes: Bake in a lined muffin tin (no bath needed) for 18–22 minutes. Great for parties and portion control—if you believe in that.
• Boozier cherry layer: Increase kirsch to 3–4 tablespoons and reduce lemon slightly.

  Adults cheer; kids get brownies.

• Bittersweet upgrade: Use 70% chocolate and add 2–3 tablespoons extra sugar to balance. Deep chocolate fans will swoon.
• White forest twist: Swap semisweet for white chocolate in the filling and use dark chocolate shavings on top for contrast.

FAQ

How do I prevent cracks without a water bath?

Lower the oven to 300°F, bake longer, and place a pan of hot water on a lower rack. Also, don’t overmix, don’t overbake, and cool gradually with the door cracked.

Still, a true water bath is the gold standard for smooth texture.

Can I use canned cherry pie filling?

Yes, in a pinch. It’s sweeter and more gelatinous, so add a splash of lemon juice and a tablespoon of kirsch to brighten the flavor. Homemade topping tastes fresher and less cloying.

What if I don’t have a springform pan?

Use a deep 9-inch cake pan lined with a parchment sling.

After chilling, warm the sides briefly with a towel and lift out. It’s slightly trickier, but it works.

How long should I chill the cheesecake?

Minimum 6 hours, but overnight is ideal for the cleanest slices and best texture. Rushing this step is the fast track to messy edges and regrets.

Can I make it without alcohol?

Absolutely.

Skip the kirsch and add an extra teaspoon of lemon juice or a touch more almond extract. You’ll still get that classic Black Forest vibe.

In Conclusion

Black Forest Cheesecake brings swagger to the dessert table: glossy cherries, lush chocolate, and a texture so smooth it practically whispers. It looks bakery-level but stays weeknight-manageable with a few smart techniques.

Make it for a birthday, a date night, or because it’s Tuesday and you deserve excellence. One slice and you’ll understand why conversations… just stop.