Black Forest Cheesecake
Black Forest cheesecake is a wonderful dessert. It’s sweet, aromatic, a little tart and has a crunchy crust and thin, creamy filling. For me it’s a super dessert because it has what I like best: cheese + chocolate. Another thing I recommend it for is that it’s simple to make. The base is classic biscuit, so it doesn’t require much effort.
The filling is also easy to make. What involves more effort is the two extra layers I add to it: one of jelly and one of whipped cream. They go very well together and I recommend you don’t miss them out.
I made these black forest cheesecake with sour cherries, but you can easily use regular cherries instead.
Black Forest Cheesecake
Ingredients
Crust:
- 250 g biscuits (or graham crackers)
- 40 g cocoa
- 100 g butter
Filling:
- 300 ml sweet cooking cream
- 400 g cream cheese
- 4 eggs
- 150 g sugar
- 200 g dark chocolate
- 50 ml milk
- 100 g sour cherries or cherries
- 1 teaspoon vanilla extract
(Sour) cherry jelly
- 200 g sour cherries or cherries
- 100 ml water
- 6 g gelatin
- 4 tablespoons sugar
Decoration
- 200 ml whipping cream
- 1 teaspoon vanilla sugar
- cherries or sour cherries
Instructions
How to make Black Forest Cheesecake:
- Place the biscuits in the food processor and grind them finely.
- Add the cocoa and mix.
- Melt the butter over a low heat and then put it over the biscuits.
- Mix until you get a sandy, slightly sticky dough. If the dough is too dry and does not bind, then add 2-3 tablespoons of milk.
- Line an 18-20cm (7-7.8 inch) diameter round baking tray with baking paper.
- Place biscuits on the bottom of the tray and press down firmly with the back of a glass.
- Refrigerate the crust until the filling is ready.
Cream:
- Wash and pit the cherries. Check out our guide on how to pit cherries with or without a professional cherry pitter.
- Melt the chocolate with the milk and leave to cool for 10 minutes.
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
- Put the cream in the blender together with the cheese, eggs, sugar and vanilla.
- Blend well until you get a creamy and smooth mixture.
- Add the chocolate and blend until smooth.
- Place the cherries on top of the crust (you don't have to arrange them because they will rise to the top of the filling) then pour the filling.
- Level and put the cheesecake in the oven for an hour.
- When it's ready, turn off the heat and leave the cake to cool in the oven.
- This avoids the surface cracking.
- After 2 hours, put it in the fridge.
Jelly:
- Put the cherries together with the sugar and 50 ml (1.7 fl oz) of water on the heat.
- Boil the mixture for 5-10 minutes until soft, then turn off the heat.
- Hydrate the gelatin in the remaining water.
- After 5 minutes, pour it over the cherries and mix well.
- Let it cool until it thickens a little.
- Pour the jelly over the cheesecake (but only after it has been in the fridge for at least 2 hours) without removing it from the pan in which it was baked.
- Leave to cool overnight.
- The next day, mix the cream with the powdered sugar until you get a firm cream.
- Remove the cheesecake from the pan and decorate it with the whipped cream and fresh cherries. Enjoy!
Notes
Related: Blueberry Banana Cheesecake
Related: Amaretto Cheesecake
Related: Snickers Cheesecake
Related: Mango & Chocolate Cheesecake
Related: Blackberry Cheesecake
Related: Black Forest Cupcakes (Best Cupcake Recipe)
