Description
Indulge in this Decadent Black Forest Cheesecake featuring a rich chocolate cookie crust, creamy cocoa-infused cheesecake filling with melted semisweet chocolate, and an optional cherry pie topping reminiscent of the classic Black Forest flavors. Topped with luscious whipped cream and garnished with chocolate curls and fresh cherries, this dessert is perfect for special occasions or any time you crave a luxurious treat.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) chocolate cookie crumbs
- 1/4 cup (60 g) unsalted butter, melted
Cheesecake Filling
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (25 g) cocoa powder
- 3 large eggs
- 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon Kirsch or 1 teaspoon almond extract (optional)
Cherry Topping (Optional)
- 1 can (21 oz/600 g) cherry pie filling
Whipped Cream Topping
- 1 cup (240 ml) heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnishes
- Chocolate shavings or curls
- Fresh cherries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (160°C). Grease or line a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the crust: In a bowl, combine the chocolate cookie crumbs with the melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool completely to set and avoid mixing with the filling.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the cocoa powder and mix thoroughly to incorporate.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then stir in the melted and slightly cooled semisweet chocolate, vanilla extract, heavy cream, and optional Kirsch or almond extract. Mix until the batter is smooth and consistent.
- Assemble the cheesecake: Pour the prepared cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface.
- Set up water bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath prevents cracking and ensures even baking.
- Bake the cheesecake: Bake in the oven for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to gently reduce temperature and avoid surface cracking.
- Chill: Remove the cheesecake from the water bath and let it cool fully to room temperature on a rack. Then cover and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare whipped cream topping: Before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this whipped cream over the chilled cheesecake.
- Add optional toppings: Spoon cherry pie filling evenly over the whipped cream if using, and garnish with chocolate shavings or fresh cherries for an elegant finish.
Notes
- You can substitute Kirsch with almond extract if you prefer a non-alcoholic option.
- Using a water bath is essential to prevent cracks on the cheesecake surface and to ensure a creamy texture.
- For clean slicing, run a knife under hot water and wipe it dry before cutting the cheesecake.
- Make sure the semisweet chocolate is cooled slightly before mixing into the batter to prevent curdling.
- Chilling the cheesecake overnight yields the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
