Bookmark
Layers of creamy chocolatey goodness sit on a crunchy cookie base, all topped with glossy cherries — this Black Forest treat is a total party on your plate. Inspired by the classic German showstopper, it's got that creamy cocoa mix and a punch of cherry. The first time I whipped this up for a birthday, everyone came back for more — and now it's a must-request for every gathering.
The first time I tried a homemade cherry topping, it became the dessert everyone asks for at every party — or even just a regular weekend hangout.
Delightful Ingredients
- Cherry topping: puts a sweet-tart finish on every bite Use your own compote or find a filling packed with whole cherries for the best pop of flavor
- Heavy cream: brings out major smoothness always reach for cold full-fat for the best results
- Dark chocolate shavings or curls: fancy stuff for a polished finish use a quality chocolate bar and shave with a peeler
- Unsalted butter: keeps the crust together and adds a rich hint fresh butter you'll taste the difference
- Cream cheese: gives you the velvety texture make sure it’s really soft so it blends with no lumps
- Chocolate biscuits: crunchy, chocolate-forward base biscuits with real cocoa are always the move
- Unsweetened cocoa powder: for that deep, rich chocolate hit Dutch-process brings extra strength if you have it
- Granulated sugar: sweetens the filling evenly stick with fine white so it mixes up smooth
- Vanilla extract: adds a cozy vibe and rounds things out pure vanilla works best
- Large eggs: hold the filling together best at room temp so everything blends nicely
Simple Step-by-Step
- Final Touches:
- Spoon your cherry topping over the cheesecake and scatter with chocolate curls for a fab look. For sharp slices, clean your knife with hot water between each cut.
- Gradual Cooling:
- Turn off the oven and leave the door open so your cheesecake gently cools inside for an hour. This keeps it from cracking. After, let it cool all the way, then pop in the fridge for at least three hours — overnight is even better.
- Bake It Up:
- Choose a big baking dish, set your pan inside, and pour hot water around for a gentle bake that avoids cracks. Pour in your filling, smooth the top, and bake until the edges look set but the middle still jiggles a bit.
- Add Chocolate Goodness:
- Pour in the heavy cream and vanilla, then sift cocoa powder in so everything blends light and even. Mix it just until shiny and smooth — don’t rush for max creaminess.
- Whip the Filling:
- Mix your softened cream cheese until super smooth and free of lumps. Throw in sugar and let it whip some more. Next, add the eggs one at a time, scraping the bowl to keep things light and not overmixed.
- Get the Crust Ready:
- Smash your cookies into fine crumbs then stir in melted butter to make it sandy. Press firmly into a greased springform pan for a sturdy base. Freeze while you make the filling so it doesn’t fall apart.
Bookmark
The cookie crust is my hands-down favorite part. My aunt once showed me how to crush the cookies by hand, which always turns baking into a fun team sport.
Keep It Fresh
Stash leftovers in a sealed container in the fridge and they'll be tasty for five days. For long-term treats, wrap single slices tight and freeze. Just let them thaw in the fridge overnight and they're good to go.
Swaps and Variations
No chocolate biscuits? Graham crackers plus an extra scoop of cocoa powder do the trick. Dairy-free cream cheese and non-dairy cream swap in easily for anyone avoiding milk. For the cherry layer, simmer frozen or jarred cherries with a spoonful of sugar for a quick compote everyone loves.
Bookmark
How to Serve
Take it out and let sit for ten minutes so it’s extra creamy when you cut it. Add more cherry compote or go with a heap of whipped cream. Dust the platter with powdered sugar and chocolate curls for a party vibe.
Story Behind It
The Schwarzwalder Kirschtorte in Germany is all about celebration — chocolate, cherries, and Kirsch all mixed up. This version keeps those classic flavors but in a chill, make-ahead dessert you’ll want all year.
Frequently Asked Questions About Recipes
- → How do I make sure my cheesecake isn't lumpy?
Bring the cream cheese out early so it's soft. Whip it on its own until super smooth before mixing in anything else. This way, you dodge lumps and get everything silky.
- → Can homemade cherry sauce work here?
Sure can! Cook down cherries (fresh or frozen) with some sugar and squeeze in lemon juice for a sweet-tart topping that beats store-bought.
- → Is a water bath needed for baking?
You don't have to, but baking in a water bath keeps the heat gentle and moist, stopping cracks and helping the cake cook evenly.
- → Which chocolate cookies work best for the base?
Oreo cookies (just the outsides), or chocolate graham crackers, all smashed up and mixed with butter, make an awesome crust for this.
- → How long does it need to chill?
Pop the cheesecake in the fridge for a good 3 hours at least—or better, let it go overnight—so it slices neat and holds its shape.