Black Forest Cheesecake

Name: Black Forest Cheesecake
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 14 serving
Ingredients: 250 g Biscuits; 40 g cocoa; 100 g butter; 300 ml sweet cooking cream; 400 g cream cheese; 4 eggs; 150 g sugar; 200 g dark chocolate; 50 ml milk; 100 g sour cherries or cherries; 1 teaspoon vanilla extract; 200 g sour cherries or cherries; 100 ml water; 6 g gelatin; 4 tablespoons sugar; 200 ml whipping cream; 1 teaspoon vanilla sugar; cherries or sour cherries

User Reviews

4.9

141 reviews

Excellent

Prep Time
1 hr
Cook Time
3 hrs
Total Time
4 hrs
Servings
14
Course
Dessert
Cuisine
International

Black Forest Cheesecake

Iris Warren

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

105 people made this

Print

31 people printed this

Save this

84 people saved this

Ingredients

Servings

Crust:

250 g Biscuits (or graham crackers)
40 g cocoa
100 g butter

Filling:

300 ml sweet cooking cream
400 g cream cheese
4 eggs
150 g sugar
200 g dark chocolate
50 ml milk
100 g sour cherries or cherries
1 teaspoon vanilla extract

(Sour) cherry jelly

200 g sour cherries or cherries
100 ml water
6 g gelatin
4 tablespoons sugar

Decoration

200 ml whipping cream
1 teaspoon vanilla sugar
cherries or sour cherries

Add to Shopping List

Instructions

How to make Black Forest Cheesecake:

Place the biscuits in the food processor and grind them finely.
Add the cocoa and mix.
Melt the butter over a low heat and then put it over the biscuits.
Mix until you get a sandy, slightly sticky dough. If the dough is too dry and does not bind, then add 2-3 tablespoons of milk.
Line an 18-20cm (7-7.8 inch) diameter round baking tray with baking paper.
Place biscuits on the bottom of the tray and press down firmly with the back of a glass.
Refrigerate the crust until the filling is ready.

Cream:

Wash and pit the cherries. Check out our guide on how to pit cherries with or without a professional cherry pitter.
Melt the chocolate with the milk and leave to cool for 10 minutes.
Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
Put the cream in the blender together with the cheese, eggs, sugar and vanilla.
Blend well until you get a creamy and smooth mixture.
Add the chocolate and blend until smooth.
Place the cherries on top of the crust (you don't have to arrange them because they will rise to the top of the filling) then pour the filling.
Level and put the cheesecake in the oven for an hour.
When it's ready, turn off the heat and leave the cake to cool in the oven.
This avoids the surface cracking.
After 2 hours, put it in the fridge.

Jelly:

Put the cherries together with the sugar and 50 ml (1.7 fl oz) of water on the heat.
Boil the mixture for 5-10 minutes until soft, then turn off the heat.
Hydrate the gelatin in the remaining water.
After 5 minutes, pour it over the cherries and mix well.
Let it cool until it thickens a little.
Pour the jelly over the cheesecake (but only after it has been in the fridge for at least 2 hours) without removing it from the pan in which it was baked.
Leave to cool overnight.
The next day, mix the cream with the powdered sugar until you get a firm cream.
Remove the cheesecake from the pan and decorate it with the whipped cream and fresh cherries. Enjoy!