Black Forest Cheesecake (Printer-Friendly Layout)
Chocolate cheesecake layered with cherries and cookie crumbs, just right for parties or get-togethers.
# Ingredients You'll Need:
→ Crust
01 -
60 millilitres melted unsalted butter
02 -
180 grams chocolate biscuits, crushed (use Oreos with no filling or chocolate graham crackers)
→ Filling
03 -
120 millilitres heavy cream
04 -
45 grams unsweetened cocoa powder
05 -
5 millilitres vanilla extract
06 -
3 large eggs
07 -
200 grams white sugar
08 -
675 grams softened cream cheese
→ Topping & Garnish
09 -
60 grams dark chocolate shavings or curls
10 -
240 grams cherry pie filling or your own fresh cherry compote
# Step-by-Step Instructions:
01 -
Wrap the outside of a 23-centimetre springform pan with two layers of foil. Grease it lightly and set your oven to 160°C to warm up.
02 -
Mix melted butter with your crushed biscuits in a bowl. Keep stirring until it sticks together like damp sand. Press it tightly onto the bottom of your pan and stick it in the freezer while you get the filling going.
03 -
Use a big bowl to beat the cream cheese until fluffy and smooth, about 2 or 3 minutes. Scoop in the sugar and blend again until you can’t see any grains. Add eggs one at a time, mixing gently after each, then pour in the vanilla. Mix in cocoa and cream until smooth and even.
04 -
Take the pan with the crust from the freezer and pour in your chocolate filling. Smooth out the top. If you’re baking in a water bath, place it in a bigger roasting pan and pour hot water around (about halfway up the sides).
05 -
Pop it in the oven for 55 to 60 minutes. The outside should be firm but the middle will jiggle a bit. Once time’s up, switch the oven off, open the door a crack, and let it cool inside for an hour. This helps keep cracks away.
06 -
When the hour’s up, pull out your cheesecake to cool on the counter. Stick it in the fridge and let it chill at least three hours, or overnight if you have time. The longer, the creamier.
07 -
When you’re ready to serve, spread cherry filling all over the top. Sprinkle chocolate shavings or curls on for that fancy look.
# Extra Tips and Tricks:
01 -
Bring your cream cheese to room temp so your filling stays velvety with no lumps.
02 -
A water bath keeps heat steady and stops cracks forming on top.
03 -
Try Dutch cocoa for an even bolder chocolate taste.
04 -
Homemade cherry compote is easy—just simmer cherries with lemon juice and sugar.
05 -
Oreo cookies work for the base, just toss out the filling first.