There’s something about the rich, decadent layers of a Black Forest cheesecake that takes me right back to my childhood kitchen in Chicago. I remember those snowy winter days when my babcia would let me help her bake, the warmth of the oven battling the chill outside, and the sweet, enticing aroma of chocolate and cherries filling the house. It’s a recipe that combines my Polish roots with a classic American twist, a nod to the comforting flavors I grew up with and the creativity I love to explore in my kitchen today. This bake black forest cheesecake is not just a dessert; it’s a slice of nostalgia, a sweet reminder of family gatherings and the laughter that always accompanied them.
Why You’ll Love This Recipe
This bake black forest cheesecake is a showstopper, perfect for any occasion where you want to impress your guests with minimal effort. It’s a delightful combination of a creamy cheesecake base, rich chocolate, and tart cherries. Plus, it’s surprisingly easy to make! If you’re looking for a dessert that’s both indulgent and straightforward, this is it. The layers of flavors and textures will have everyone reaching for seconds, and it’s a great way to introduce a bit of European flair to your dessert table.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1 cup canned cherry pie filling
- 1/4 cup chocolate shavings (optional)
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine the chocolate cookie crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, flour, and cocoa powder until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is slightly puffed.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, spread the cherry pie filling evenly over the top of the cheesecake.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate shavings until melted and smooth.
- Drizzle the chocolate ganache over the cherry layer and refrigerate the cheesecake for at least 4 hours or overnight.
- Remove the cheesecake from the springform pan, slice, and serve chilled.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, ensure that all your ingredients are at room temperature before you start mixing. This helps create a smooth batter and prevents lumps. When baking, avoid opening the oven door frequently, as this can cause the cheesecake to crack. If you do notice cracks, don’t worry! The cherry topping and chocolate drizzle will cover them up beautifully.
COOKING TOOLS
When I make this recipe, my go-to tool is the LeMuna Silicone Utensils Set – 18 pcs. The spatula is perfect for mixing the batter without overworking it. I also love using the MOSFiATA 8″ Professional Chef’s Knife for slicing the cheesecake into clean, even pieces. These tools make the process smoother and more enjoyable, just like baking with my babcia.
Variations and Substitutions
If you’re looking to switch things up, try using a different type of fruit filling, such as raspberry or blueberry, for a new twist on this classic dessert. You can also experiment with different types of chocolate, like dark or white, for the ganache. For a gluten-free option, substitute the chocolate cookie crumbs with gluten-free cookies.
Serving Suggestions
This bake black forest cheesecake is best served chilled, allowing the flavors to meld together perfectly. Pair it with a cup of freshly brewed coffee or a glass of dessert wine for an indulgent treat. It also makes a stunning centerpiece for any dessert table, garnished with fresh cherries or a dusting of powdered sugar.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake is actually better when made a day in advance, giving the flavors time to develop. Just keep it refrigerated until you’re ready to serve.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper, but be careful when removing the cheesecake to avoid breaking it.
Final Thoughts
Making this bake black forest cheesecake is like taking a delicious trip down memory lane. I hope it brings as much joy to your family as it does to mine. Remember, cooking is about love and creativity, so don’t be afraid to make this recipe your own. Enjoy every bite!
👉 I hope you loved making this bake black forest cheesecake—it’s like a cozy hug from my kitchen to yours. If you’re in the mood for more sweet treats, check out my recipes for Chocolate Chip Cookies, Lemon Bars, and Vanilla Cupcakes. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Bake Black Forest Cheesecake: 4 Rich Recipes
A decadent cheesecake with layers of chocolate and cherries, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine the chocolate cookie crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, flour, and cocoa powder until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is slightly puffed.
- Remove from the oven and let cool completely on a wire rack.