Description
Rich Black Forest Cheesecake with Cherry Topping is a decadent and indulgent dessert that combines the creaminess of cheesecake with the deep chocolate flavor of a cookie crust and the tart sweetness of a cherry topping. Perfect for special occasions or a sweet treat after dinner, this cheesecake is as easy to make as it is impressive.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (such as Oreo)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 2 cups fresh or frozen cherries, pitted
- 1/2 cup granulated sugar (for the topping)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Combine chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and mix in the eggs one at a time. Fold in the sour cream and cocoa powder until fully combined.
- Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Tap the pan lightly to remove air bubbles. Bake for 55-60 minutes, until the center is set but slightly jiggly. Let cool in the oven with the door ajar for 1 hour.
- Remove from the oven, let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the cherry topping: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and water. Cook for 5-7 minutes until the mixture thickens and the cherries soften. Remove from heat and let cool.
- Once chilled, remove the cheesecake from the springform pan. Spoon the cooled cherry topping over the cheesecake, spreading evenly.
- Serve chilled, sliced with a sharp knife. Garnish with whipped cream, if desired.
Notes
- Ensure all ingredients are at room temperature for smoother mixing.
- For a gluten-free version, use gluten-free chocolate cookie crumbs in the crust.
- Chill the cheesecake for at least 4 hours or overnight to enhance the flavor.
- To prevent cracks, avoid overmixing the filling, especially after adding eggs.
- You can make this cheesecake up to two days in advance for better flavor development.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg