Black forest cheesecake recipe Share this recipe on Facebook
A rich and delicious cheesecake using a chocolate cookie base and topped with black cherries, whipped cream and chocolate shavings, just like the black forest cake.
Preparation time: 20 minutes, Cooking time: 45 minutes, Serves: 10 - 12
For the cheesecake crust
1 cup chocolate cookie crumbs
3 Tbsp unsalted butter, melted
For the cheesecake filling
16 ounces (450 g) cream cheese, softened
2/3 cup granulated sugar
1/4 cup double cream
6 ounces (175 g) semisweet chocolate chips, melted
2 Tbsp cocoa powder
1/4 tsp almond extract
For the topping
1 cup canned black cherries or 1/2 cup black cherry jam
2 cups whipped cream
Preheat oven to 350 degrees F (175 degrees C).
Combine the cookie crumbs and butter into a bowl until smooth and uniform mixture. Press the mixture onto the bottom of a 8 inch spring-form pan and bake for 10 minutes. Remove from the oven and set aside. Do not turn off the oven.
In another bowl add the cream cheese and sugar and beat with an electric mixer at medium speed until well blended. Add the eggs, one at a time, while mixing.
Stir in the double cream, melted chocolate. vanilla extract and cocoa powder and continue mixing until you get a smooth mixture. Pour the mixture in the spring-form pan and bake for 45 minutes.
When the cheesecake is baked remove from the oven and loosen it from the rim. Place on a wire rack and let it cool down completely. Remove the rim of the pan and refrigerate for at least 5 to 6 hours.
Before serving, top the cheesecake with the whipped cream, black cherries (or black cherry jam) and chocolate shavings.
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Back to the Black forest cheesecake recipe