Black Forest Cheesecake Recipe
Category: Desserts
Servings: 12
Indulge in the rich, velvety goodness of Black Forest Cheesecake, a perfect dessert that combines the creamy decadence of cheesecake with the beloved flavors of chocolate, cherries, and whipped cream. This luscious treat is layered with a chocolate cookie base, a creamy chocolate filling, a layer of tart cherries, and a delicate whipped cream topping. Itโs a showstopper for any special occasion or a luxurious weekend indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chocolate biscuits (crushed) | 180g |
| Butter (melted) | 80g |
| Cream cheese (softened) | 225g |
| Dark chocolate chips | 225g |
| Eggs (large) | 3 |
| Powdered sugar | 75g |
| Gelatin sheets | 12g |
| Heavy cream (liquid) | 250ml |
| Gelatin sheets (for cherries) | 8g |
| Powdered sugar (for whipped cream) | 1 tbsp |
| Maraschino cherries (drained) | 250g |
| Cherry syrup | 100ml |
| Gelatin sheets (for whipped cream) | 6g |
| Kirsch (cherry schnapps) | 12 cherries |
| Heavy cream (for whipped cream) | 100ml |
| Chocolate sprinkles | 2 tbsp |
Instructions
1. Preparing the Crust
- Start by making the base for your cheesecake. Take the chocolate biscuits and place them in a food processor. Pulse until they are finely crushed.
- Melt the butter in a small saucepan or microwave. Once melted, combine it with the crushed biscuits, stirring until the mixture is well combined.
- Grease a 22 cm (9-inch) springform pan and line the base with parchment paper for easy removal after baking.
- Press the biscuit-butter mixture into the bottom of the pan, creating an even layer. Refrigerate for about 15 minutes to set.
2. Making the Chocolate Cream Filling
- Place the dark chocolate chips in a heatproof bowl. Fill a saucepan with water, and heat it over low heat. Rest the bowl of chocolate in the saucepan (bain-marie) to melt the chocolate. Stir occasionally until fully melted and smooth.
- In a separate bowl, combine the cream cheese and 25g of powdered sugar. Use an electric mixer to beat the mixture until it becomes smooth and creamy.
- Once the chocolate has cooled slightly, gently fold it into the cream cheese mixture, mixing until fully incorporated.
- In another bowl, beat the egg whites with the remaining 50g of powdered sugar until stiff peaks form.
- In a small bowl, soak 12g of gelatin sheets in cold water for about 10 minutes. After soaking, squeeze out the excess water and dissolve the gelatin in 2 tablespoons of warm heavy cream. Let the gelatin cool to room temperature.
- Fold the melted gelatin into the chocolate cream mixture. Then, carefully fold in the whipped egg whites, ensuring the mixture remains light and airy.
- Pour the chocolate cream mixture over the chilled crust in the springform pan. Smooth the top with a spatula.
- Refrigerate for at least 30 minutes to allow the cream layer to set. Reserve any leftover chocolate cream in a cool place (not the fridge, as it may harden too much).
3. Preparing the Cherry Layer
- Drain the maraschino cherries, keeping the syrup aside for later. You should have 100ml of syrup remaining.
- Soak 8g of gelatin sheets in cold water for 10 minutes, then dissolve them in the reserved cherry syrup. Stir until the gelatin has fully dissolved.
- Once the chocolate layer has set, pour the cherry mixture evenly over the cheesecake. Allow the cheesecake to chill for another 30 minutes, ensuring the cherry layer firms up.
4. Making the Whipped Cream Topping
- In a stand mixer or using a hand mixer, whip the remaining 100ml of heavy cream until stiff peaks form.
- Dissolve 6g of gelatin in a small amount of warm water and allow it to cool to room temperature.
- Gently fold the dissolved gelatin into the whipped cream until it is evenly incorporated.
5. Assembling the Cheesecake
- Once the cherry layer has set, take the cheesecake from the fridge and carefully spread the remaining chocolate cream on top, smoothing it into an even layer.
- Refrigerate the cheesecake for the final 30 minutes to allow all the layers to firm up completely.
6. Garnishing and Serving
- Once the cheesecake is fully chilled and set, itโs time to add the finishing touches. Using a piping bag fitted with a star nozzle, pipe small swirls of whipped cream along the edge of the cheesecake.
- Top the whipped cream with cherry schnapps-soaked cherries for an added touch of flavor.
- Sprinkle with chocolate sprinkles for extra decadence.
- Slice the cheesecake into 12 pieces and serve chilled. Enjoy!
Tips:
- For an added kick, you can soak the cherries in a bit of cherry liqueur like Kirsch for a more adult version of the dessert.
- Make sure to give the cheesecake enough time in the fridge to fully set before serving; this helps with perfect slicing and texture.
- If you want a more intense chocolate flavor, you can add a bit of cocoa powder to the crust mixture.
This Black Forest Cheesecake combines the luxurious texture of creamy cheesecake with the irresistible flavors of chocolate and cherries, creating an unforgettable dessert experience. Perfect for any special occasion, itโs bound to impress your guests!
