Go Back
Black Forest Cheesecake

Black Forest Cheesecake Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups chocolate wafer cookie crumbs (about 24 cookies)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ cup cherry preserves
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 6 ounces semisweet chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 12 ounces fresh or frozen cherries, pitted
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Whipped cream, for serving

Method
 

  1. Preheat oven to 350°F. Mix chocolate crumbs, ¼ cup sugar, and melted butter; press into a 9-inch springform pan. Bake 10 minutes. Spread cherry preserves over hot crust.
  2. Reduce oven to 325°F. Beat cream cheese and 1 cup sugar until smooth. Beat in cocoa, then eggs one at a time. Mix in sour cream, melted chocolate, and vanilla.
  3. Wrap pan in foil, set in a roasting pan. Pour batter over crust. Add boiling water to roasting pan. Bake until edges are set and center jiggles slightly, 55 to 65 minutes.
  4. Meanwhile, cook cherries, ⅓ cup sugar, cornstarch, and lemon juice over medium heat until thick, about 8 to 10 minutes. Cool.
  5. Cool cheesecake in turned-off oven with door ajar for 1 hour, then refrigerate at least 4 hours. Top with cherry mixture and whipped cream; serve cold.

Notes

For the smoothest texture, make sure all refrigerated ingredients are at room temperature before mixing. The cheesecake needs at least 4 hours to chill, but overnight is even better. Store any leftovers in the fridge.