Okay, full confession: I make this Black Forest Cheesecake whenever I want to feel like a dessert rockstar without actually joining a pastry school. I promise you, this cake sings—the kind of dramatic, slightly chocolatey aria that fills the kitchen and makes neighbors wonder if you finally started that bakery. It smells like melted chocolate and cherries stuck in the best way, with a buttery crust that crunches just right under a velvet, tangy cheesecake layer. If you love the classic Black Forest cake but want something richer and sliceable (and easier to serve at parties), this is your people-pleasing, fork-dancing dessert. Also — small victory — no multiple layers to balance. Just glorious, glorious slices.
Quick Facts
- Yield: Serves 12
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 430 minutes (includes chilling)
Why This Recipe is Awesome
This Black Forest Cheesecake gives you all the chocolate-cherry vibes in one tidy, elegant slice. The crust snaps with a buttery crunch, the filling stays creamy and slightly tangy, and the cherry compote adds bright, jammy bursts that calm the richness. It looks fancy but plays nice with a casserole-dinner schedule—your oven can handle it while you prep the rest. Also? It’s so forgiving it practically gives you a hug when you mess up a little (I’ve had the crack-and-cover trick work wonders). Who doesn’t love a dessert that tastes like a celebration?
Ingredients
For the Main Dish:
- Crust: 2 cups (about 12 oz) crushed chocolate sandwich cookies (filling removed) or chocolate wafers
- Butter: 6 tbsp unsalted butter, melted
- Filling: 32 oz (4 packages) cream cheese, room temperature
- Sugar: 1 1/4 cups granulated sugar
- Eggs: 3 large eggs plus 1 egg yolk, room temperature
- Sour cream: 3/4 cup sour cream
- Vanilla: 2 tsp vanilla extract
- Chocolate: 8 oz semi-sweet chocolate, melted and slightly cooled
- 2 tbsp all-purpose flour
- Pinch of salt
- 1 tbsp kirsch or cherry liqueur (optional, but delicious)
For the Sauce / Garnish (Cherry Compote & Ganache):
- Cherries: 2 cups fresh or frozen pitted cherries (or one 21-oz can of dark cherries, drained)
- 1/2 cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Ganache: 4 oz semi-sweet chocolate + 1/2 cup heavy cream + 1 tbsp unsalted butter
- Whipped cream: 1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla
- Chocolate shavings or curls for garnish (optional)
How I Make It
Step 1:
Preheat the oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty foil (you’ll use a water bath). Pulse the cookies in a food processor until fine, then stir in the melted butter and press firmly into the bottom (and slightly up the sides) of the pan. Press with the bottom of a measuring cup to compact it. Chill the crust in the fridge while you make the filling.
Step 2:
Beat the cream cheese with the sugar until smooth and silky — scrape the bowl so lumps don’t sneak in. Add the eggs one at a time, mixing gently until each incorporates. Stir in the sour cream, vanilla, flour, and a pinch of salt. Fold in the slightly cooled melted chocolate and kirsch if using. Stop mixing when it looks homogeneous; don’t overwork the batter.
Step 3:
Pour filling into the chilled crust. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform (water bath). Carefully slide into the oven and bake at 325°F for about 70 minutes, until the edges look set and the center still jiggles slightly when you nudge the pan. That gentle jiggle equals cheesecake heaven — not liquid, not fully firm.
Step 4:
Turn the oven off and crack the door open; leave the cheesecake inside for 1 hour to cool slowly (this helps prevent big cracks). Then remove from the oven and water bath, unwrap the foil, and chill uncovered in the fridge for at least 6 hours (overnight is best). While it chills, make the cherry compote: simmer the cherries, sugar, and lemon juice until bubbly, thicken with the cornstarch slurry, then cool.
Step 5:
Make the ganache by heating the heavy cream until hot but not boiling, pour over chopped chocolate, wait 1 minute, then stir until glossy; stir in 1 tbsp butter. Once the cheesecake chills and firms, run a thin knife around the edge, release the springform, pour a thin layer of ganache, spoon the cherry compote down the center or in neat dollops, and pipe or dollop whipped cream. Sprinkle with chocolate shavings and more cherries. Slice with a hot, clean knife for smooth cuts.
Pro Tips
- Use room-temperature cream cheese for a lumpy-free filling. Cold blocks ruin the texture.
- Wrap the pan well for the water bath; water sneaking in ruins the crust. I double-foil for safety.
- If the top cracks, hide it under a glossy ganache or swirl cherries to disguise and add flavor.
- Warm your knife under hot water and wipe it between slices for clean serving lines.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap the chocolate cookie crust for a graham cracker crust for a milder base; texture becomes a bit sandier.
- Use Greek yogurt instead of sour cream (1:1) for a tangier, slightly lighter filling.
- For gluten-free: use gluten-free chocolate sandwich cookies or almond flour crust.
- Dairy-free option: try vegan cream cheese and coconut cream; expect a slightly different mouthfeel and a coconut note.
Variations & Tips
- Mini Black Forest cheesecakes in a muffin tin make adorable individual portions.
- Add a thin layer of cherry jam between crust and filling for extra cherry intensity.
- Stir 2 tbsp espresso into the filling for a mocha-cherry twist.
- Make it boozy: soak the crust with 1 tbsp rum or drizzle kirsch over cherries.
- Chocolate-swirled version: reserve 1/2 cup of batter, add extra melted chocolate, and swirl on top before baking.
- Kid-friendly: omit alcohol and make a playful garnish with maraschino cherries and sprinkles.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cheesecake and chill it covered for up to 48 hours. Make the cherry compote and ganache separately and assemble right before serving for the freshest look.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or one 10-11 inch pan (watch bake time closely; larger pans may reduce height and shorten baking by 10–20 minutes).
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 4 1/2 tbsp oil for 6 tbsp butter) and expect a slightly softer crust.
- How do I know it’s done?
- Look for set edges with a slightly jiggly center — like a well-set pudding. The center should not be liquid. After cooling slowly, it will firm up in the fridge.
- What if I don’t have ingredient X?
- No drama: canned cherries work in place of fresh or frozen; Greek yogurt can replace sour cream; chocolate chips can stand in for chopped chocolate.
How I Like to Serve It
I slice this cheesecake thin and pair it with hot coffee or a glass of cold milk — both contrast the richness beautifully. For dinner parties, I set it out on a cake stand with extra cherry compote and a bowl of whipped cream so guests build their perfect slice. It feels right at winter holidays and summer birthdays alike; cherries bring the brightness in warm months, and chocolate keeps things cozy in cooler weather.
Notes
- Store leftovers covered in the fridge for up to 4 days. Freeze slices wrapped tightly for up to 1 month.
- This recipe doesn’t involve meat, so no safe meat temps apply — just keep dairy chilled under 40°F before serving.
Final Thoughts
Closing: Go on—make a slice for yourself first, then dazzle friends. Now go impress someone — or just yourself — with your homemade masterpiece!