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Ah, the magic of baking! It was one cozy afternoon, with soft rain tapping against the window, that I stumbled upon the perfect sweet creation: the Black Forest Cheesecake Pie. The rich aroma of melted chocolate wafting through my warm kitchen was simply irresistible. I remember my grandma, with her loving hands, teaching me the art of combining flavors—how dark chocolate can dance with the tartness of cherries, creating a dessert that not only appeals to the eyes but also warms the heart. This cheesecake pie has found its way into many of my family gatherings, bringing smiles and joy, with each slice whispering sweet memories of laughter and stories exchanged. I promise, once you try this recipe, it will become a go-to for every occasion—just like it is for me!
Why You’ll Love This Recipe
- Easy to Make: No complicated steps. Just straightforward baking with love!
- Absolutely Delicious: The combination of creamy cheesecake, decadent chocolate, and juicy cherries is pure bliss.
- Crowd-Pleasing: Perfect for parties, potlucks, or even a cozy night in—everyone will adore it!
- Make-Ahead: Bake it a day in advance for effortless entertaining.
- Gorgeous Presentation: Each layer is stunning, making it the star of any dessert table.
Ingredients
Black Forest Cheesecake Pie Recipe, Ingredients:
For the crust:
- 200g chocolate biscuits, crushed: This crunchy base provides that perfect chocolatey foundation! Feel free to use oreos for an even richer flavor.
- 100g unsalted butter, melted: Adds richness and binds everything together for a delicious crust.
For the cheesecake filling:
- 400g cream cheese, softened: The creamy heart of the cheesecake, giving it that dreamy texture.
- 150g granulated sugar: Sweetness is essential for balance; don’t skip this!
- 200g dark chocolate, melted and cooled: The star of our show; its deep flavor pairs beautifully with the cherries.
- 3 large eggs: Helps in setting the cheesecake perfectly.
- 1 tsp vanilla extract: A dash of warmth to elevate all the flavors.
- 200ml double cream: Adds richness and creaminess that you’ll absolutely adore.
For the cherry topping:
- 300g fresh or frozen cherries, pitted: They bring a touch of tartness that perfectly complements the sweet creaminess.
- 50g granulated sugar: To sweeten up those lovely cherries.
- 2 tbsp water: Just the right amount to create a luscious sauce.
- 1 tbsp cornstarch mixed with 1 tbsp water: This helps to thicken the cherry topping; a nice tip for a glossy finish!
- 1 tbsp cherry liqueur (optional): For an adult twist; it adds depth to the flavor.
For the whipped cream:
- 200ml double cream: Creates a lovely fluffy topping that’s simply irresistible.
- 2 tbsp icing sugar: For just the right amount of sweetness without being too heavy.
- 1 tsp vanilla extract: Because who can resist that delightful aroma?
For garnish:
- Dark chocolate shavings or curls: Not only do they provide elegance, but they also enhance that rich chocolate taste.
Full recipe card is below.
How to Make It
Let’s dive into the sweet adventure of creating this delightful cheesecake pie! Don’t worry, it’s easier than it looks!
1. Preheat the oven and prepare the pan:
Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3. Grease and line a 23cm (9-inch) springform tin with parchment paper. The smell of baking soon to come will envelop your kitchen in pure love!
2. Make the crust:
In a medium bowl, combine the crushed chocolate biscuits and melted butter until the mixture resembles wet sand. Press this blissful mixture firmly into the bottom of the prepared springform tin. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
3. Prepare the cheesecake filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the melted and cooled dark chocolate and mix until fully incorporated. Beat in the eggs, one at a time, ensuring each is mixed well before adding the next. Mix in the vanilla extract and double cream until everything is beautifully blended. Pour the cheesecake mixture over the cooled crust and spread it evenly.
4. Bake the cheesecake:
Bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Trust me; this method gives it the perfect texture! Remove it from the oven and refrigerate for at least 4 hours, or overnight, until fully set.
5. Prepare the cherry topping:
In a medium saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices and the mixture begins to boil. Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and stir in the cherry liqueur, if using. Let it cool completely—oh, the aroma is heavenly!
6. Make the whipped cream:
In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form. This fluffy goodness complements the cheesecake like a warm hug.
7. Assemble the cheesecake:
Once the cheesecake is fully set, carefully remove it from the springform tin and transfer it to a serving plate. Spread the cooled cherry topping over the cheesecake like a sunshine-filled cherry blanket. Pipe or spread the whipped cream around the edges, and don’t forget to garnish with dark chocolate shavings or curls to take it over the top!
8. Serve:
Slice and serve chilled. Enjoy each bite, knowing you’ve created something truly special.
Pro Tips for Success
- Ensure your cream cheese is at room temperature for a smooth filling.
- Avoid opening the oven door during baking; it can cause the cheesecake to crack.
- If you desire a richer chocolate flavor, swap in a higher percentage of cacao chocolate.
- Refrigerating overnight will help the flavors mature and deepen—trust me, it’s worth the wait!
Flavor Variations
- Fruity Twist: Replace cherries with raspberries or strawberries for a delightful summer vibe.
- Spice it Up: Add a touch of cinnamon or nutmeg to the cheesecake filling for a warm twist.
- Nutty Delight: Incorporate ground almonds or hazelnuts into the crust for extra texture.
Serving Suggestions
This cheesecake pairs excellently with a cup of coffee or a glass of dessert wine. For a beautiful presentation, serve it on a rustic wooden board garnished with fresh cherries and mint sprigs. It’s a showstopper!
Make-Ahead & Storage
You can prep this cheesecake a day before serving—just store it covered in the refrigerator. It’ll stay fresh for up to 4 days, making it a dream for meal planning or delightful surprises!
Leftovers
Got leftovers? Try crumbling it over a bowl of plain yogurt for breakfast, or take a slice and turn it into a milkshake with a scoop of ice cream and a splash of milk!
Freezing
Yes, you can freeze it! Wrap slices tightly in plastic wrap and aluminum foil, and store them in an airtight container. It’ll last up to 2 months in the freezer. Just let it thaw in the refrigerator before indulging.
Reheating
This cheesecake is best served chilled, so no reheating is needed! If you prefer it slightly warmer, let it sit at room temperature for about 20 minutes before serving.
FAQs
Can I use graham crackers for the crust?
Absolutely! Graham crackers will work nicely in place of chocolate biscuits if you prefer a lighter flavor.
How do I know when the cheesecake is done?
When the edges are set and the center is slightly jiggly, but not wet—that’s your cue!
Can I use other fruits for the topping?
Definitely! Feel free to experiment with your favorite fruits, just make sure to balance their sweetness accordingly.
Is there a way to make this cheesecake gluten-free?
Yes! Use gluten-free chocolate biscuits and confirm that your other ingredients are gluten-free.
Final Thoughts
Baking this Black Forest Cheesecake Pie is more than just creating a dessert; it’s about crafting memories with those you love. The tantalizing flavors, the exquisite textures, and the smiles it brings make it truly special. So gather around the table, share the joy of this recipe, and watch as it brings warmth and happiness to your home. Happy baking, dear friends! 🍫🍒✨ Love,
Chef Emily from vibingRecipes.com
Black Forest Cheesecake Pie
Ingredients
Method
- Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3. Grease and line a 23cm (9-inch) springform tin with parchment paper.
- In a medium bowl, combine the crushed chocolate biscuits and melted butter. Press firmly into the bottom of the prepared tin.
- Bake for 10 minutes, then remove from the oven and allow to cool slightly.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add the melted dark chocolate and mix until incorporated.
- Beat in the eggs, one at a time. Mix in the vanilla extract and double cream.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- Bake for 45-55 minutes, until the edges are set and center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Refrigerate for at least 4 hours or overnight until fully set.
- In a medium saucepan, combine cherries, sugar, and water. Cook over medium heat until boiling.
- Add the cornstarch mixture and stir until thickened. Remove from heat and stir in cherry liqueur, if using.
- Let it cool completely.
- In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.
- Once the cheesecake is fully set, remove it from the springform tin and transfer to a serving plate.
- Spread the cooled cherry topping over the cheesecake.
- Pipe or spread the whipped cream around the edges and garnish with dark chocolate shavings.
- Slice and serve chilled.