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Black Forest Cheesecake

Updated: Mar 5

  • A beautiful dessert that will delight you with fruit taste with a very simple preparation. You don't need any great skill to make this beautiful and delicious dessert: This cheesecake is an excellent choice for sunny and summer days that will always refresh us at any time. Follow recipe.

Ingredients: medium, total time 1 h

Chocolate Crust:

  • 420 g chocolate biscuits or Oreo biscuits

  • 6 Tablespoons unsalted butter melted

Cheesecake Filling:

  • 150-250 g packages cream cheese at room temperature

  • 1 1/3 cup granulated sugar

  • pinch kosher salt

  • 1/3 cup cornstarch

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 cup cherry-flavored brandy or liqueur

Cherry Topping:

  • 700 g dark sweet cherries pitted (fresh or frozen), divided

  • 1 medium lemon/ juice and zest reserved

  • 2 Tablespoon granulated sugar/4 Tablespoons if you prefer a very sweet topping

  • 1 cup of water divided

  • 3 Tablespoons cornstarch

  • 1 Tablespoon cherry-flavored brandy or liqueur

  1. Preheat oven to 170 °C.

  2. Mix the crushed biscuits and melted butter well to make a compact mass. Put in a lined mold with baked paper and pour the biscuit mixture and line with it and the edges of the mold about 2 cm. And level everything well with a spoon. Put the bowl with the biscuits in the oven and bake for about 10 minutes. Then allow the crust to cool.

  3. Pour about 30 cm of boiling water into the baking dish and place it on the lower half of the oven and close the oven while preparing the cheesecake filling. Prepare the cheese filling:

  4. In a large bowl, mix cream cheese, granulated sugar, salt, and cornstarch. Mix on medium speed with a mixer until smooth. Then add the eggs, gradually one by one, to the cream cheese. Stir until the mixture is homogeneous and then scrape the bowl with a rubber spatula before adding the next egg. Add vanilla and cherry liqueur. Mix it all together well. Pour the mixture into the biscuit mold and flatten with a spatula and bake for 1 hour. When the cake is baked, carefully open the oven with a spoon and open the door and leave the cake to cool for about 45 minutes. Remove the cake from the oven and let it cool for another 30 minutes. Then put it in the fridge to cool for 6 hours.

  5. Then remove the cake mold with a thin knife and place it on a plate before turning it back on the serving tray and place it in the fridge while you make the cherry topping.

  6. In a medium-deep pot over medium heat, boil 1 cup of peeled cherries, lemon juice and zest, sugar.

  7. Reduce heat and simmer for 5 minutes.

  8. After boiling, use an immersion blender to blend them smoothly.

  9. Strain the juice from the mixture through a sieve. Discard the cherry pulp and pour the liquid back into the pot. Return the mixture to the heat.

  10. Combine the remaining 2 tablespoons of water, cornstarch and cherry liqueur all together in a small bowl. When the liquid starts to simmer in the pot, then add all that mixture and, stirring constantly, remove from the heat before boiling. When the liquid has thickened, arrange the pulp on the cake first and then arrange the thickened syrup, pour over the whole cake so that the syrup can fall freely over the edges.

  11. Return the cake to the refrigerator 1 hour before serving.

  12. This cheesecake will be stored in the refrigerator for up to 3 days.

Buon appetito!

NOTE: if you use frozen cherries, first defrost them and strain them and use the juice for the syrup.

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