Description
This Decadent Black Forest Cheesecake combines a rich chocolate cookie crust with a smooth, creamy cocoa-infused cheesecake filling, topped with optional cherry pie filling and whipped cream. Perfectly baked in a water bath to ensure a silky texture, it’s an indulgent dessert that serves 12 and delights with its layers of chocolate and cherry flavors.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) chocolate cookie crumbs
- 1/4 cup (60 g) unsalted butter, melted
Cheesecake Filling
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (25 g) cocoa powder
- 3 large eggs
- 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon Kirsch or 1 teaspoon almond extract (optional)
Topping and Garnish
- 1 can (21 oz/600 g) cherry pie filling (optional)
- 1 cup (240 ml) heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings or curls (optional)
- Fresh cherries (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it to prevent sticking.
- Make the Crust: Mix the chocolate cookie crumbs with melted unsalted butter until combined. Press the mixture evenly into the bottom of the springform pan to form the crust.
- Bake Crust: Place the crust in the oven and bake for 10 minutes. Once done, remove and let it cool completely to set.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the cocoa powder and mix until fully incorporated.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition. Stir in the melted semisweet chocolate, vanilla extract, heavy cream, and if using, the Kirsch or almond extract for added depth of flavor.
- Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan, spreading the top evenly and smoothing it out.
- Set up Water Bath: Place the springform pan inside a larger roasting pan and carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps bake the cheesecake evenly and prevents cracking.
- Bake Cheesecake: Bake in the preheated oven for 60–70 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to reduce temperature gradually and avoid cracking.
- Cool Completely and Chill: Remove the cheesecake from the water bath. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Prepare Whipped Cream Topping: Before serving, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Serve: Optionally, spread the cherry pie filling over the cheesecake, top with whipped cream, and garnish with chocolate shavings or fresh cherries for a classic Black Forest presentation.
Notes
- Using a water bath is key to preventing cracks and ensuring a creamy, smooth cheesecake texture.
- Allowing the cheesecake to chill overnight enhances its flavor and firmness for clean slices.
- Kirsch or almond extract adds a traditional Black Forest flavor, but it is optional and can be omitted for a non-alcoholic version.
- For easier removal, run a knife around the pan edges before releasing the springform.
- Ensure all ingredients like cream cheese and eggs are at room temperature for smooth mixing.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
