My cherry-chocolate-loving heart is still beating! This decadently creamy, dark chocolate cheesecake is topped with cherry pie filling, sweetened whipped cream, and chocolate curls. The beauty of this special cake is perfect for Christmas, Valentine’s Day or any holiday or celebration throughout the year!
Baked cheesecakes are often thought of as difficult to make but they really aren’t. This one doesn’t require any special treatment and the cheesecake filling goes together just as easily as a cake batter. The only cracks this cheesecake gets are the ones where I’ve stuck my finger through the top.
This Black Forest Cheesecake recipe is a rich, decadent baked chocolate cheesecake with all the flavors of a black forest cake. Baked to luscious perfection, this dark chocolate cheesecake is topped with a lovely fresh cherry sauce. It’s all about the Black Forest with a cream cheese kick in this recipe.
This simple recipe will walk you through every step of making a delicious baked cheesecake.
4 tablespoons unsalted butter, melted
1 1/2 crushed chocolate cream sandwich cookies (about 24 cookies)
1 tablespoon granulated sugar
3/4 cup milk
1/4 cup cocoa powder
2 teaspoons vanilla extract
10 ounces bittersweet chocolate, chopped (55% cocoa mäṩṩ)
3 (8 oz.) packages cream cheese, softened
1 1/4 cups granulated sugar
1 (21 oz) can cherry pie filling
1/2 teaspoon vanilla
1 cup heavy cream
3 tablespoons powdered sugar
Chocolate curls, for decorating
Preheat the oven to 350 degrees Fahrenheit.
Combine chocolate cookie crumbs, butter, and sugar in a large mixing bowl. In a 9-inch springform pan, press the mixture into the bottom.
Bake for five minutes, or until the crust is firm. Allow to cool while preparing the cheesecake.
To make the cheesecake, combine the milk and chocolate in a medium microwave-safe bowl and heat for 20-30 seconds at a time, stirring after each, continue whisking until the mixture is fully smooth. Leave aside.
Using an electric mixer, beat cream cheese, sugar, cocoa powder, and vanilla until creamy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed until barely combined after each addition. Don’t overmix the ingredients.
Toss in the melted chocolate and stir to incorporate. Spread the cheesecake batter evenly over the crust.
Bake for 50-60 minutes, or until almost set in the center. The center will remain to wobble while the edges are fixed.
Turn the oven off and crack the oven door to allow the cheesecake to cool slowly for 10 minutes. Remove the cheesecake and carefully run a sharp knife around the rim of the pan to dislodge it.
Allow cheesecake to cool for at least an hour at room temperature before covering and refrigerating for six hours or overnight.
Release the sides of the springform pan for decoration. Place cherry pie filling on top of the chilled cheesecake, mounding cherries toward the center.
Combine cream, sugar, and vanilla in a medium mixing basin and beat with an electric mixer until thick but still soft. Fill a piping bag with the mixture and a decorative tip. Swirling pipe around the edge of the cheesecake.
Setting a chocolate bar in a warm (78°F) place for about an hour if desired to make chocolate shavings or curls. Alternatively, microwave the chocolate bar for 1-2 seconds. Shave chocolate bars into curls or shavings with a vegetable peeler and sprinkle on top of cheesecake shortly before serving.
Refrigerate for up to three days in an airtight container