I bake this black forest cheesecake for quiet weekends and for messy family nights. We chase crumbs on the counter and sneak glossy cherries straight from the pot. The mix tastes rich and bright and it settles soft after a cool rest. You get a silk cream base over a cocoa cookie crust. A dark sheet of chocolate goes on top. A deep cherry spoonful drifts over the slice and wakes every bite. I call it a win for any sweet tooth and I would share the last piece only with a good friend. This cheese cake recipe keeps steps simple. It fits a 6 inch cheesecake pan and plays well with best cake recipes and black forest cake recipe ideas. Fans of chocolate cake recipes and cake baking recipes will feel at home. If you love cake mix desserts you can use a cookie mix for the crust and it still tastes great.
Table of Contents
- 1) Key Takeaways
- 2) Easy Black Forest Cheesecake Recipe
- 3) Ingredients for Black Forest Cheesecake
- 4) How to Make Black Forest Cheesecake
- 5) Tips for Making Black Forest Cheesecake
- 6) Making Black Forest Cheesecake Ahead of Time
- 7) Storing Leftover Black Forest Cheesecake
- 8) Try these desserts next
- 9) Black Forest Cheesecake
- 10) Nutrition
1) Key Takeaways
I bake this at Nancy Cooks and I share it with friends who crave a clear plan. You get a crisp cocoa crust a smooth center and a bright cherry crown. The steps stay simple and the tools stay basic. The flavor feels deep and the texture stays soft after a calm chill. The cheese cake recipe shines for new bakers and for busy weekends.
The batter mixes fast and rests well. The water bath keeps the set gentle. The cherry pan gives a ruby gloss and a light tart lift. A small pan works for a six inch cake or use a standard pan for a taller slice. I note times for both so you do not guess.
We serve neat wedges and we keep the knife warm for clean cuts. The cake sits in the fridge and stays tender for days. The method fits a classic cheesecake recipe and folds in a playful black forest twist. Readers on Nancy Cooks can find more ideas on our site at https://www.nancycooks.com
2) Easy Black Forest Cheesecake Recipe
I call this my weeknight showstopper. I say cheese cake recipe twice here since it sits at the heart of the bake and cheese cake recipe guides every step I take. I stir the crust by hand and I whisk the batter until it turns silk smooth. The cherry pan waits near the stove and fills the room with a sweet dark scent.
The process feels calm. I use warm cream cheese and a steady mixer speed. I scrape the bowl and the beater so no lumps hide. I tap the pan and the bubbles rise and pop. The top bakes flat and light and the center holds a faint wobble that tightens as it cools.
This page belongs to Nancy of Nancy Cooks which you can visit at https://www.nancycooks.com for more home bakes. The recipe works for a 6 inch cheesecake recipe that feeds a cozy table. Fans of chocolate cake recipes find comfort here. Folks who keep a list of cake baking recipes can add this one with pride.
3) Ingredients for Black Forest Cheesecake
Chocolate cookie crumbs fine crumbs press into a firm crust and bring deep cocoa notes with a slight snap under each bite.
Unsalted butter melted butter binds the crumbs and adds a gentle sheen that helps the crust set clean and slice well.
Cream cheese room temp blocks blend smooth and give the body that rich creamy pull you expect from an easy cheesecake recipe.
Granulated sugar sugar lifts flavor and helps the surface take on a soft gloss as the cake cools.
Eggs large eggs set the batter and hold the clean slice. Add them one by one for even mix.
Sour cream a spoon of sour cream softens the crumb and gives a light tang that plays well with cherry sauce.
Cocoa powder sifted cocoa deepens the chocolate tone and keeps the texture fine and smooth.
Vanilla extract a small pour rounds the flavor and steadies the sweetness so the whole slice tastes balanced.
Instant espresso powder a pinch sharpens the chocolate and stays quiet in the final bite.
Cherries fresh or frozen fruit simmers into a bright spoon sauce that crowns the cake and brings the black forest cheesecake mood.
Lemon juice a squeeze keeps the cherry color bold and adds a gentle spark to each spoonful.
Cornstarch a small slurry thickens the cherry pan and gives a clear shine that holds on the slice.
Dark chocolate chopped pieces melt with warm cream and set as a soft gloss on the chilled cake.
Heavy cream warm cream meets chocolate and makes a smooth coat that seals moisture and supports clean cuts.
4) How to Make Black Forest Cheesecake
Step one heat the oven and wrap the pan. Line the base with paper so the crust releases with no fuss. Stir crumbs with melted butter until the bowl feels sandy and damp. Press into the pan and bake a short spell then cool.
Step two beat cream cheese with sugar until smooth. Add eggs one by one. Scrape the bowl. Stir in sour cream cocoa and vanilla. A pinch of espresso powder sharpens the chocolate.
Step three pour the batter into the crust. Tap the pan to lift bubbles. Set the pan in a larger tray. Pour hot water around the sides for a gentle bake that keeps the top calm.
Step four bake until the edges set and the center shows a soft wobble. Turn off the heat. Crack the door. Rest the cake and then cool on a rack. Chill until the center firms.
Step five simmer cherries with sugar and lemon. Stir in a cornstarch mix. The sauce turns glossy and thick. Cool the pan to room temp.
Step six warm cream and pour over chopped chocolate. Wait a moment then stir until smooth. Spread on the chilled cake. Spoon on cherries. Slice with a warm dry knife.
5) Tips for Making Black Forest Cheesecake
Start with soft cream cheese. Cold blocks fight the mixer and cause lumps. Warm dairy blends fast and keeps the batter sleek. Keep the mixer at a low speed so you do not whip in air.
Use a snug water bath. A tray with hot water hugs the pan and keeps heat even. The top stays smooth and pale. The center sets slow and tender. This helps any recipe for cheesecake.
Rest and chill with patience. The cake needs time in the fridge so the cream and eggs build a tight yet soft set. That calm rest gives a clean slice and a steady bite and it makes plating easy for guests.
6) Making Black Forest Cheesecake Ahead of Time
I plan this dessert the day before guests arrive. I bake in the morning and I chill through the day. At night the center feels set and the flavor reads fuller. The next day I add ganache and the cherry crown just before we serve.
The base and filling keep well for two days in the fridge. Store the cherry pan in a small jar. Warm it for a breath and spoon over cold slices. This staggered plan helps on busy weeks and gives a pro finish without rush.
For a small group I choose a 6 inch cheesecake recipe and plate slim wedges with coffee. For a party I double the mix and follow the same bake cues. The method scales clean and keeps the same tender crumb.
7) Storing Leftover Black Forest Cheesecake
Wrap the pan rim with film and keep the cake cold. A covered plate works too. The slices taste best over three days. The crust stays neat and the top keeps its shine.
Set a slice on the counter for a short rest before you eat. The chill fades and the flavor opens. The cherry spoon tastes bright and the chocolate reads smooth.
Freezing works for longer storage. Wrap tight and add a label with the date. Thaw in the fridge until soft. The texture holds well. Fans of cake mix desserts can even freeze extra crust crumbs for quick use next time.
8) Try these desserts next
9) Black Forest Cheesecake
Cheese Cake Recipe Black Forest Cheesecake With Cherries
Ingredients
For the Crust
- 200 g chocolate cookie crumbs
- 60 g melted unsalted butter
- 1 tbsp sugar
- Pinch of fine salt
For the Cheesecake
- 680 g cream cheese room temp
- 150 g granulated sugar
- 2 large eggs room temp
- 120 g sour cream room temp
- 30 g cocoa powder sifted
- 1 tsp vanilla extract
- 1 tsp instant espresso powder optional
For the Cherry Topping
- 450 g pitted cherries fresh or frozen
- 100 g sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For the Chocolate Finish
- 120 g dark chocolate chopped
- 120 ml heavy cream
- Chocolate shavings for garnish optional
- Whipped cream for serving optional
Instructions
Prep
- Heat oven to 160 C. Wrap the outside of a springform pan with foil and line the base with paper.
- Stir cookie crumbs butter sugar and salt. Press into the pan. Bake 8 minutes then cool.
Make the Cheesecake
- Beat cream cheese and sugar until smooth with no lumps.
- Mix in eggs one at a time. Scrape the bowl. Blend in sour cream cocoa vanilla and espresso powder.
- Pour batter over the crust. Tap the pan to release small bubbles.
Bake and Chill
- Set the pan in a larger tray. Pour hot water into the tray to reach halfway up the sides of the pan.
- Bake 55 to 65 minutes until the edges are set and the center has a gentle wobble.
- Turn the oven off. Crack the door and rest the cake 30 minutes. Move to a rack then chill at least 4 hours or overnight.
Cherry Topping
- Simmer cherries sugar and lemon juice until the fruit softens and the juices run ruby.
- Stir in the cornstarch slurry and cook 1 minute until glossy. Cool to room temp.
Chocolate Finish
- Warm cream until it steams. Pour over chopped chocolate and rest 2 minutes. Stir until smooth.
- Spread the ganache over the chilled cake. Spoon on cherries. Add whipped cream and shavings if you like.
Serve
- Slice with a hot dry knife. Wipe between cuts. Keep leftovers covered in the fridge for three days.
10) Nutrition
One slice offers a balanced treat. The cream cheese gives protein and fullness. The cocoa brings antioxidants and the cherries add fruit and color. For exact numbers I share a table on Nancy Cooks so readers can check values for their own plan.
Serve small wedges for a light close to dinner. Pair with black coffee or tea. The flavor stands tall without extra sugar. A clean plate and a happy table make the work feel worth it.
This guide lives on https://www.nancycooks.com where Nancy writes and tests home bakes. If you enjoy cheesecake you will like this sweet path. It sits well on any list of best cake recipes and it makes a calm finish to a busy day.
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