The Ultimate Black Forest Cheesecake
Black Forest Cheesecake blends creamy richness with chocolate and cherries, leaving you craving the delightful flavors that make every bite unforgettable...
Total time
95 min
Servings
16
Calories
477.4
Category
Desserts
Indulge in the ultimate dessert fusion: a rich, creamy Black Forest Cheesecake that combines the decadence of chocolate with the bright sweetness of cherries. Perfect for large gatherings, this show-stopping cheesecake features a buttery crust, a luscious cream cheese filling studded with maraschino cherries, and a classic cherry pie topping. With a 95-minute total time and 16 generous servings, this recipe is your ticket to a crowd-pleasing masterpiece.
Ingredients
Makes 16 servings
- 1/3 butter
- 1 1/2 margarine
- 2 sugar
- 4 cream cheese
- 1 1/2 sugar
- 1 eggs
- 4 vanilla
- 1 maraschino cherry
- 1 cherry pie filling
Method
For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
Chill.
For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
Mix in cocoa.
Beat in eggs one at a time.
Beat for 5 minutes more.
Slowly add whipping cream and vanilla and beat again until well blended.
Fold in cherries.
Pour over cooled crust.
Bake in 325°F oven for 75 minutes or until center is almost set.
Run paring knife around edges to allow cake to settle without cracking.
Cool completely.
For the topping: Spread cherry pie filling on top of cooled cake.
Spoon or pipe topping around edges as desired.
Chill.
Cook's notes
- Use full-fat cream cheese and let it come to room temperature for a silky, lump-free filling.
- Chill the crust thoroughly before adding the filling to prevent it from crumbling.
- Fold in cherries gently to avoid breaking them and keep the batter even.
- Bake on a water bath (wrap pan in foil) to prevent cracking and ensure even cooking.
- Cool completely in the oven with the door ajar to avoid sudden temperature shocks.
Easy swaps
- Instead of 1/3 cup butter (for crust), use 1/3 cup vegan butter or coconut oil for a dairy-free option.
- Instead of 1 1/2 cups sugar (in filling), use 1 cup coconut sugar or monk fruit sweetener for a lower-glycemic alternative.
- Instead of 4 (8 oz) cream cheese, use 4 (8 oz) dairy-free cream cheese for a vegan version.
- Instead of 1 cup cherry pie filling (topping), use Fresh pitted cherries simmered with 2 tbsp sugar and 1 tsp lemon juice.
- Instead of 1 tsp vanilla extract, use 1 tsp almond extract for a nutty twist.
Frequently asked
Can I make this cheesecake gluten-free?
Yes! Substitute the graham cracker crust with gluten-free cookie crumbs or almond flour mixed with butter.
How do I store leftovers?
Cover and refrigerate for up to 5 days, or freeze slices for up to 3 months. Thaw in the fridge overnight.
Why did my cheesecake crack?
Overmixing or rapid temperature changes cause cracks. Beat on low speed after adding eggs, and cool slowly in the oven.
Can I use frozen cherries instead of maraschino?
Absolutely. Thaw and drain them well, then chop roughly before folding in.
What size pan works best?
A 10-inch springform pan is ideal. For a 9-inch pan, reduce baking time by 10 minutes and check for doneness.
