Black Forest Cheesecake

Black Forest Cheesecake combines creamy chocolate cheesecake, cherry compote, and whipped cream over a chocolate cookie crust. A decadent twist on a German classic that’s perfect for holidays.

Prep time: 30 minutes
Cook time: 55 minutes
Total time: 5 hours
Yield: 12 slices

Ingredients

2 cups chocolate cookie crumbs 6 tbsp unsalted butter, melted Pinch of salt 24 oz cream cheese, softened ½ cup granulated sugar 3 large eggs ½ cup heavy cream 3 oz dark chocolate, melted 2 tbsp cocoa powder 1 tsp vanilla extract 2 cups pitted black cherries 3 tbsp sugar 1 tbsp cornstarch 1 tbsp lemon juice 2 tbsp kirsch (optional) ¾ cup heavy cream 2 tbsp powdered sugar 1 tsp vanilla extract Chocolate curls and cherries for garnish

Instructions

Make the Crust: Combine crumbs, melted butter, and salt. Press into a springform pan and bake 8–10 minutes.
Prepare the Filling: Beat cream cheese and sugar until smooth. Add eggs, cocoa, melted chocolate, vanilla, and heavy cream.
Bake the Cheesecake: Bake in a water bath for 50–55 minutes until just set. Cool gradually, then chill for 4+ hours.
Make the Cherry Topping: Simmer cherries with sugar and lemon juice. Thicken with cornstarch. Add kirsch if desired.
Whip the Cream: Beat heavy cream with powdered sugar and vanilla until stiff.
Decorate: Top cheesecake with cherries, whipped cream, and chocolate curls.

Notes

Use room-temperature ingredients for a creamy texture. Cool gradually to avoid cracks. Chill overnight for the best flavor. Store up to 5 days in the fridge or freeze for 2 months.

Nutrition

Calories: 410
Fat: 28g
Saturated fat: 16g
Sugar: 22g
Sodium: 220mg
Protein: 7g
Carbohydrates: 34g
Fiber: 2g