Best Black Forest Cheesecake

Black Forest Cheesecake is my favorite way to turn the classic German Black Forest cake into a rich, baked cheesecake that still feels elegant and celebratory. You get a crisp chocolate cookie crust, a smooth chocolate cheesecake filling, and a glossy cherry topping all in one stunning dessert. Every slice layers deep cocoa, tangy cream cheese, and juicy cherries with a cloud of whipped cream and dark chocolate shavings on top.​

I love serving this cheesecake for holidays and special dinners because it looks like it came from a patisserie but can be made ahead and chilled until you’re ready. The water‑bath bake keeps the texture silky, the cherry topping brings a bright, fruity contrast, and the optional kirsch adds that authentic Black Forest note without overpowering the chocolate. Once it’s garnished with whipped cream, curls of dark chocolate, and whole cherries, it’s a total showstopper.​

Ingredients for Black Forest Cheesecake

Chocolate cookie crust

• 2 cups (200 g) chocolate cookie crumbs (Oreos without cream or chocolate graham crackers)
• 6 tbsp (85 g) unsalted butter, melted
• Pinch of salt​

Cheesecake filling

• 24 oz (680 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 3 large eggs
• 1/2 cup (120 ml) heavy cream
• 3 oz (85 g) dark chocolate (around 70%), melted and slightly cooled
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract​

Cherry topping

• 2 cups (400 g) pitted black cherries (fresh, canned, or frozen)
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 2 tbsp kirsch (optional, for authentic flavor)​

Whipped cream

• 3/4 cup (180 ml) cold heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For garnish

• Dark chocolate shavings or curls
• Whole cherries with stems​

How I Make Black Forest Cheesecake

1. Make and bake the crust

I heat the oven to 325°F (160°C). I stir the chocolate cookie crumbs, melted butter, and a pinch of salt together until the crumbs are evenly moistened, then press the mixture firmly into the bottom (and slightly up the sides if I like) of a 9‑inch springform pan lined with a parchment circle. I bake the crust for 8–10 minutes until fragrant, then let it cool while I prepare the filling. For a no‑bake alternative, I simply chill the pressed crust for about 30 minutes instead of baking.​

2. Prepare the cheesecake batter

In a large bowl, I beat the softened cream cheese until completely smooth with no lumps. I add the sugar and mix until combined and creamy. Next, I beat in the eggs one at a time on low speed, just until each one disappears, which helps keep the batter from getting too airy. I mix in the vanilla, cocoa powder, and melted, slightly cooled dark chocolate until the mixture is uniform and glossy. Finally, I pour in the heavy cream and mix gently until the batter is smooth and pourable.​

3. Bake the cheesecake in a water bath

I pour the chocolate cheesecake batter over the cooled crust in the springform pan. To help it bake evenly and minimize cracks, I wrap the outside of the pan in heavy‑duty foil and set it in a large roasting pan. I pour hot water into the roasting pan until it comes about halfway up the sides of the springform. The cheesecake bakes at 325°F for about 50–55 minutes, until the edges are set and the center still has a slight wobble when I gently shake the pan. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then I remove it from the water bath, let it cool to room temperature, and refrigerate for at least 4 hours or overnight so it firms up completely.​

4. Cook the cherry topping

While the cheesecake chills, I make the cherry topping. In a small saucepan, I combine the cherries, sugar, and lemon juice and cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries release their juices and start to soften. I whisk the cornstarch with a tablespoon or two of water to make a slurry, then stir it into the cherries. I cook for another minute or two until the mixture thickens to a glossy, spoonable sauce. Off the heat, I stir in the kirsch if I’m using it, then let the topping cool completely before adding it to the cheesecake.​

5. Whip the cream

In a chilled bowl, I whip the cold heavy cream with the powdered sugar and vanilla until stiff peaks form. Keeping the cream very cold and stopping at stiff peaks gives me whipped cream that pipes and holds its shape nicely around the cheesecake.​

6. Assemble and decorate

When the cheesecake is fully chilled, I run a thin knife around the edge of the pan and release the springform ring. I pipe or spread the whipped cream around the outer edge of the cheesecake, leaving the center open. I spoon the cooled cherry topping into the center, letting a little spill toward the edges if I like a more rustic look. For the final Black Forest touch, I scatter dark chocolate shavings or curls over the whipped cream and cherries and add a few whole cherries with stems on top.

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