Black Forest Cheesecake
Creamy, chocolatey, and dotted with juicy cherries, this Black Forest Cheesecake is a delightful dessert that combines a silky cocoa cheesecake base with whipped cream and cherry topping.
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Servings: 8 servings
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Electric Mixer
- Spatula
Ingredients
Cheesecake Base
- 24 oz Cream Cheese Softened to room temperature
- 1/2 cup Granulated Sugar
- 3 large Eggs Room temperature
- 1 cup Whipped Cream Chilled, freshly whipped or store-bought
- 1/4 cup Unsweetened Cocoa Powder Sifted to avoid lumps
Topping
- 1 cup Cherry Pie Filling Chilled
- 1/2 cup Chocolate Shavings For garnish, use a vegetable peeler on a chocolate bar
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan on the bottom and sides with butter or nonstick spray.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 2–3 minutes.
- Add the eggs one at a time, mixing on low speed after each addition just until combined.
- Sift cocoa powder into the batter and fold it in gently with a spatula until incorporated.
- Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
- Bake at 325°F (160°C) for 60–70 minutes until the edges are set and the center has a slight wobble.
- Turn off the oven and crack the door; let the cheesecake cool inside for 30 minutes, then cool completely at room temperature.
- Refrigerate for at least 4 hours (overnight is best) until thoroughly chilled.
- Before serving, spread whipped cream over the cheesecake, spoon cherry pie filling on top, and sprinkle with chocolate shavings.
Notes
For best results, chill overnight and avoid overmixing to prevent cracks.