Black Forest Cheesecake

Black Forest Cheesecake

By April 6, 2012

Amazing chocolate & cherry cheesecake!

  • Prep Time : 20 minutes
  • Cook Time : 1h 30 min




  • Soak undrained cherries and cherry brandy in small bowl 6 hours.
  • Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid.
  • Add enough Morello cherry syrup to cherry liquid to measure 1 cup. 
  • Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). 
  • Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)


  • Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. 
  • Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks.
  • Refrigerate crust for at least 30 minutes.


  • Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.
  • Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then 10 tablespoons of remaining cherry liquid and vanilla. Pour into crust. 
  • Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. 
  • Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days.
  • Remove foil, paper towels and pan sides from cake. 
  • Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and cherry brandy to peaks. Spoon into center of cake. (Can be prepared 2 hours ahead and refrigerated.)
  • Top with chocolate curls if desired.  Let stand at room temperature for 15 minutes before serving.
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