Delish Black Forest Cheesecake

This is a Black Forest cheesecake, which means all the good things happened in one pan: chocolate, cherries, and so much cream cheese I’m only mildly worried about my future cardiologist. It’s rich, dramatic, and basically a dessert that shows up to parties wearing a cape. Try it because it looks impressive, tastes even better, and because using a springform pan gives you a legitimate excuse to Instagram something that didn’t crumble.

One time my husband tried to help by “plating” the cherries and managed to launch half the bowl across the counter like confetti. Our youngest thought this was a new game and fed the other half to themselves. I pretended to be shocked while secretly admitting that the cherry-to-mouth ratio ended up superior to my original plan. Also, yes, I burned the edges once because I forgot the oven timer while negotiating bedtime like it was international diplomacy.

Time-Saving Hacks

– Use store-bought cherry pie filling if fresh cherries make your brain fling itself from your head. No one will check your pantry receipts.
– Bake the crust and use a hand mixer for the filling — less elbow grease, same decadence.
– Chill the springform pan in the fridge while you clean a single bowl; dish avoidance is an art form.
– Cheat on the ganache: microwave heavy cream + chocolate in short bursts instead of a double boiler. Try not to explode the microwave. I’ve done it. Twice.

Serving Ideas

– Pair with an espresso if you’re pretending this is sophisticated; pair with boxed red wine if you need forgiveness for something the kids did.
– Serve with a scoop of vanilla ice cream for people who still believe texture variety is a personality trait.
– Drizzle extra cherry syrup and watch relatives debate whether you used fresh cherries or witchcraft.
– Keep it simple: slice, present, accept compliments like the modest fraud you are.

What to Serve It With

A small espresso, a big glass of red, or nothing at all and yes, you can eat it directly from the pan. I won’t judge—only mildly envy your pan-to-mouth skills.

✔Tips & Mistakes

– Pro Tip: Don’t overmix the batter. Air bubbles = cracks = sad cheesecake faces.
– Don’t: Skip the water bath unless you like rustic, pie-like texture and passive-aggressive comments from dinner guests.
– Crack repair: if it cracks, hide it with cherries and call it “artisanal.” Works every time.
– Let it cool gradually. Sudden temperature shocks are cheesecake’s version of being ghosted.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Wrap the sides with plastic wrap or use an airtight container. If your family is anything like mine, nothing survives unwrapped.
– Freeze slices for emergency dessert situations. Thaw in the fridge overnight and act surprised at how well it held up.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Want boozy? Macerate cherries in kirsch or bourbon for grown-up depth.
– Nutty crust? Swap out crumbs for toasted hazelnuts or almonds.
– Dairy-free? Use cream cheese alternatives and a firm hand; the texture will be different but still deliciously defiant.

Frequently Asked Questions

Delish Black Forest Cheesecake

This Black Forest Cheesecake is a delightful combination of rich chocolate, creamy cheesecake, and tart cherries.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups chocolate cookie crumbs
• ▢ 0.5 cups butter melted
• ▢ 16 ounces cream cheese softened
• ▢ 1 cup sugar
• ▢ 3 large eggs
• ▢ 1 cup sour cream
• ▢ 1 cup cherry pie filling
• ▢ 0.5 cups chocolate shavings

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press into the bottom of a springform pan.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream until combined.
• Pour the cream cheese mixture over the crust. Bake for 60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours.
• Before serving, top with cherry pie filling and chocolate shavings.

Notes

For best results, let the cheesecake chill overnight.