Description
Sinful German black forest cheesecake blends rich chocolate, luscious cherries, and creamy mascarpone into an irresistible dessert. Sweet indulgence awaits with each heavenly slice that promises pure culinary bliss for passionate dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 g) cream cheese, softened
- 3 large eggs
- 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
- 1 can (21 ounces/600 g) cherry pie filling
Crust Ingredients:
- 1 ½ cups (150 g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
- ¼ cup (60 g) unsalted butter, melted
Additional Ingredients:
- 1 cup (200 g) granulated sugar
- ¼ cup (25 g) cocoa powder
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) heavy cream
- 1 cup (240 milliliters) heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional)
Optional Garnish:
- Chocolate shavings or curls
- Fresh cherries
Instructions
- Crush chocolate cookies into fine, uniform crumbs and thoroughly combine with melted butter, creating a rich, cohesive base mixture.
- Firmly compress the cookie mixture into the springform pan’s bottom, ensuring an even, compact layer that will provide a sturdy foundation for the cheesecake.
- Briefly bake the crust until it sets and develops a slightly deeper color, then allow it to cool completely at room temperature.
- Whip cream cheese until smooth and creamy, carefully incorporating sugar and ensuring no lumps remain in the mixture.
- Gently fold in eggs one at a time, mixing gently to maintain the cheesecake’s delicate texture and prevent overmixing.
- Introduce cocoa powder and vanilla extract, stirring until the batter achieves a uniform, deep chocolate color with no streaks.
- Pour the luxurious chocolate cheesecake batter over the cooled crust, smoothing the surface with a spatula to eliminate any potential air pockets.
- Place the springform pan inside a larger water bath to ensure even, gentle baking and prevent surface cracking.
- Bake until the cheesecake’s center is almost set but still displays a slight wobble when gently shaken.
- Remove from the oven and allow the cheesecake to cool gradually at room temperature, then refrigerate for several hours to complete setting.
- Prepare the cherry topping by simmering fresh cherries with kirsch liqueur, creating a glossy, intense fruit compote.
- Once completely chilled, garnish the cheesecake with the kirsch-infused cherry mixture and delicate chocolate shavings.
- Release the springform pan’s sides and transfer the cheesecake to a serving platter, presenting a stunning dessert with layers of rich chocolate and bright cherry flavors.
Notes
- Choose dark chocolate cookie crumbs for a richer, more intense flavor profile that complements the black forest theme.
- Crush cookies completely to ensure a smooth, compact crust that holds together perfectly when slicing the cheesecake.
- Use unsalted butter to control the salt level and prevent the crust from becoming too salty or overpowering the delicate chocolate and cherry flavors.
- Consider gluten-free cookie alternatives like almond flour or gluten-free chocolate cookies for those with dietary restrictions, maintaining the same decadent texture and taste.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 459
- Sugar: 31 g
- Sodium: 239 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg