atikfahin41@gmail.comHey friends!
Today, I’m excited to share a baking recipe that’s truly show-stopping: a Baked Black Forest Cheesecake that layers rich chocolate, velvety cream cheese, and luscious cherry topping into one stunning dessert. Imagine biting into a silky chocolate cheesecake, topped with tangy-sweet cherries, clouds of whipped cream, and chocolate shavings. Pure magic.
This isn’t just a dessert—it’s a love letter to two classics: the Black Forest cake and creamy New York-style cheesecake. And let me tell you, when these two meet? It’s bliss. I first baked this beauty for a winter gathering with friends, and not a single slice was left behind. One friend called it “a chocolate dream that met a cherry orchard,” and honestly? She nailed it.
Whether you’re baking for a birthday, a holiday, or just to treat yourself (because you deserve it), this cheesecake brings the wow without bringing the stress.
Recipe at a Glance
| Prep Time | Bake Time | Chill Time | Total Time |
|---|---|---|---|
| 25 minutes | 55–60 minutes | 4–6 hours (or overnight) | ~6.5 hours |
- Skill Level: Confident Beginner
- Servings: 10–12 slices
- Tools Needed: 9-inch springform pan, stand or hand mixer, parchment paper, offset spatula
- Make-Ahead Friendly: Yes! Bake a day ahead and chill overnight for best texture.
Ingredients List
For the Chocolate Cookie Crust
| Ingredient | Substitution / Notes |
|---|---|
| 1 ½ cups chocolate cookie crumbs (like Oreos, crushed) | Use gluten-free chocolate cookies if needed |
| ¼ cup melted butter | Salted or unsalted works |
For the Chocolate Cheesecake Filling
| Ingredient | Substitution / Notes |
|---|---|
| 24 oz cream cheese, softened | Use full-fat for best texture |
| 1 cup granulated sugar | Can use coconut sugar, but color will be darker |
| ¾ cup sour cream | Greek yogurt works in a pinch |
| 3 large eggs | Room temp is key! |
| 1 tsp vanilla extract | Almond extract for a twist |
| 8 oz semisweet or dark chocolate, melted & slightly cooled | Use 60–70% chocolate for deep flavor |
For the Cherry Topping
| Ingredient | Substitution / Notes |
|---|---|
| 1 can cherry pie filling (21 oz) | Or make your own cherry compote! |
| 1 tbsp Kirsch (optional) | Classic German cherry liqueur; skip if alcohol-free |
Garnish (Optional but Extra Lovely)
- Whipped cream
- Dark chocolate curls or shavings
- Fresh cherries (in season)
Step-by-Step Instructions
Step 1: Prepare the Pan & Crust
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan, then line the bottom with parchment paper.
- In a bowl, mix cookie crumbs and melted butter until it feels like wet sand.
- Press evenly into the pan’s bottom. Use a flat-bottomed glass to compact it.
- Bake for 8–10 minutes, then cool while prepping the filling.
Pro Tip: Wrap the outside of your pan with foil if you plan to use a water bath to prevent leaks.
Step 2: Make the Chocolate Cheesecake Filling
- In a large bowl, beat cream cheese until creamy (2–3 mins).
- Add sugar, sour cream, and vanilla, and mix until smooth.
- Add eggs one at a time, mixing on low speed. Don’t overbeat!
- Gently mix in the melted chocolate until evenly combined.
The batter should be smooth, glossy, and slightly thick.
Step 3: Bake the Cheesecake
- Pour filling over the cooled crust and smooth the top.
- Place the pan in a larger roasting pan and add hot water halfway up the sides (optional water bath prevents cracking).
- Bake for 55–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake rest for 1 hour.
Step 4: Chill the Cheesecake
- Remove from oven and cool to room temp.
- Refrigerate for at least 4 hours or overnight before topping.
When fully chilled, it should feel firm with a creamy texture.
Step 5: Add the Cherry Topping & Garnish
- Spoon cherry pie filling over the cheesecake (mix with Kirsch if using).
- Top with whipped cream, chocolate curls, and fresh cherries right before serving for that bakery-style flair.
Serving & Storage Tips
| Storage Method | How Long? | Notes |
|---|---|---|
| Fridge (covered) | 4–5 days | Store in airtight container |
| Freezer (no topping) | 1–2 months | Wrap tightly in plastic + foil |
| Serve | Chilled | Best texture after 6+ hrs of chilling |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Cracked top | Use water bath and don’t overbake; chill slowly |
| Runny filling | Needs more chill time or overmixed eggs |
| Soggy crust | Pre-bake crust and wrap pan if using water bath |
| Bitter chocolate taste | Use semisweet instead of very dark chocolate |
Creative Variations
- Black Forest Mocha Cheesecake: Add 1 tbsp instant espresso to the batter.
- No-Bake Version: Use whipped cream and cream cheese base with melted chocolate and gelatin.
- Mini Cheesecakes: Bake in muffin tins with liners for adorable party bites.
Closing Encouragement
There you have it, friends—your new go-to Black Forest Cheesecake recipe. It’s elegant, indulgent, and guaranteed to steal the spotlight at any celebration. Even if you’re new to baking cheesecakes, this one walks the line between classic and creative beautifully.
So grab your favorite mixing bowl, cue up some cozy music, and get ready to create something that tastes as beautiful as it looks. I’d love to hear how it turns out for you—tag me if you share it!
Happy baking!
