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Black Forest Cheesecake Pie

A luscious cheesecake pie combining creamy cheesecake, rich chocolate, and tart cherries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American, German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g chocolate biscuits, crushed Feel free to use Oreos for an even richer flavor.
  • 100 g unsalted butter, melted Adds richness and binds everything together.
For the cheesecake filling
  • 400 g cream cheese, softened The creamy heart of the cheesecake.
  • 150 g granulated sugar Essential for balance.
  • 200 g dark chocolate, melted and cooled The star of the show.
  • 3 large eggs Helps in setting the cheesecake.
  • 1 tsp vanilla extract Adds warmth to the flavors.
  • 200 ml double cream Adds richness and creaminess.
For the cherry topping
  • 300 g fresh or frozen cherries, pitted Bring sweetness and tartness.
  • 50 g granulated sugar
  • 2 tbsp water
  • 1 tbsp cornstarch mixed with 1 tbsp water Thickens the topping.
  • 1 tbsp cherry liqueur (optional) Adds depth to the flavor.
For the whipped cream
  • 200 ml double cream For a fluffy topping.
  • 2 tbsp icing sugar Adds sweetness.
  • 1 tsp vanilla extract For delightful aroma.
For garnish
  • Dark chocolate shavings or curls Enhances chocolate flavor.

Method
 

Preparation
  1. 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.
  2. In a medium bowl, combine the crushed chocolate biscuits and melted butter. Press firmly into the bottom of the prepared tin.
  3. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Cheesecake Filling
  1. In a large bowl, beat the cream cheese and sugar together until smooth.
  2. Add the melted dark chocolate and mix until incorporated.
  3. Beat in the eggs, one at a time. Mix in the vanilla extract and double cream.
  4. Pour the cheesecake mixture over the cooled crust and spread evenly.
Baking
  1. Bake for 45-55 minutes, until the edges are set and center is slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  3. Refrigerate for at least 4 hours or overnight until fully set.
Cherry Topping
  1. In a medium saucepan, combine cherries, sugar, and water. Cook over medium heat until boiling.
  2. Add the cornstarch mixture and stir until thickened. Remove from heat and stir in cherry liqueur, if using.
  3. Let it cool completely.
Whipping Cream
  1. In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.
Assembly
  1. Once the cheesecake is fully set, remove it from the springform tin and transfer to a serving plate.
  2. Spread the cooled cherry topping over the cheesecake.
  3. Pipe or spread the whipped cream around the edges and garnish with dark chocolate shavings.
Serving
  1. Slice and serve chilled.

Notes

For best results, refrigerate overnight. Leftovers can be crumbled over yogurt or blended into a milkshake. Can be frozen for up to 2 months.