Black Forest Cheesecake Bliss – A Luxuriously Creamy Chocolate Cherry Delight

Description:

Black Forest Cheesecake Bliss takes all the decadence of classic Black Forest cake — dark chocolate, whipped cream, and cherries — and transforms it into an ultra-creamy baked cheesecake. Set atop a chocolate cookie crust and topped with cherry compote and whipped cream, it’s the perfect show-stopping dessert for celebrations or serious chocolate cravings.

Origin:

This cheesecake is inspired by the Black Forest Cake (Schwarzwälder Kirschtorte) from Germany, famous for its chocolate sponge, cherries, and kirsch-infused cream. The cheesecake version preserves the rich flavor profile while offering a smooth, dense texture.

Ingredients (Quantity):

Chocolate Cookie Crust:

1 ½ cups chocolate cookie crumbs (like Oreos, without cream)
¼ cup butter, melted

Chocolate Cheesecake Filling:

24 oz (680g) cream cheese, room temp
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
½ cup semi-sweet or dark chocolate, melted and slightly cooled

Cherry Topping:

2 cups pitted cherries (fresh or frozen)
2 tbsp sugar
1 tsp cornstarch mixed with 1 tbsp water
½ tsp lemon juice
Optional: 1 tbsp kirsch or cherry liqueur

Optional Garnish:

Whipped cream
Chocolate shavings or curls
Extra cherries

Ingredients (Optional):

Use brown sugar in the filling for a deeper flavor
Add espresso powder for more chocolate depth
Mix in mini chocolate chips for texture

Instructions:

Prepare crust:
Preheat oven to 325°F (165°C). Mix cookie crumbs with melted butter, press into the bottom of a greased 9-inch springform pan. Bake 10 minutes, then cool slightly.
Make filling:
Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Add eggs one at a time. Stir in melted chocolate until fully combined.
Bake:
Pour filling over crust. Bake 50–60 minutes until center is just set. Turn off oven, crack door, and let cool 1 hour inside.
Chill:
Refrigerate at least 4 hours (preferably overnight) before adding topping.
Make cherry topping:
In a saucepan, cook cherries, sugar, and lemon juice over medium heat until soft. Stir in cornstarch slurry, cook until thickened. Cool completely.
Assemble:
Spoon cooled cherry topping over cheesecake. Garnish with whipped cream and chocolate shavings.

Tips for Success:

Don’t overbeat the batter — it can cause cracks.
Bake in a water bath for a smoother top and even baking.
Let cheesecake cool gradually to avoid splitting.
If using frozen cherries, thaw and drain well before cooking.

Recommendation:

Serve cold for a dense, truffle-like texture, or let sit at room temp 15 minutes before serving for a silkier bite. Perfect with espresso or red wine!