Black Forest Cheesecake
Black Forest Cheesecake
I usually make this cake when I'm craving something chocolatey and fruity, but I don't want complicated desserts. It's become part of my routine because it works well for special occasions as well as on a regular evening when I find some cherries or sour cherries in the fridge. I've tried it enough times to understand exactly how each step works, including where a bit of patience is needed.
Quick Info
Total time: about 4 hours (includes complete cooling)
Preparation time: 40-50 minutes
Baking time: 40 minutes
Servings: 8-10 slices (20 cm pan)
Difficulty: medium
Recipe type: chocolate and fruit cheesecake, suitable for special days or a relaxed weekend
Ingredients
Crust:
1. 4 packs of Oreo cookies (approx. 180 g)
2. 50 g butter
Filling:
1. 500 g cream cheese (Făgăraș, 20% fat)
2. 100 g quality chocolate (e.g., Kandia)
3. 120 g raw sugar
4. 2 tablespoons unsweetened cocoa powder
5. 2 eggs
6. 3 tablespoons heavy cream
7. 50 ml liquid cream
8. A pinch of salt
Fruit Topping:
1. 200 g cherries and sour cherries (pitted)
2. 50 ml water
3. 1 teaspoon cornstarch
4. 2-3 tablespoons white sugar
Whipped Cream:
1. 400 g fresh cream (30% fat)
2. 4 tablespoons powdered sugar
Instructions
1. Start with the crust. Preheat the oven to medium (180°C). Crush the Oreo cookies in a food processor until they become fine crumbs. Melt the butter and mix it well with the crushed cookies.
2. Prepare a round 20 cm pan with parchment paper at the bottom if you want to easily remove the cheesecake. Spread the cookie mixture in an even layer, pressing down with the back of a spoon. Bake the crust for a few minutes (5-7), just enough to set. Remove and let cool.
3. For the filling, place the sugar, cocoa, and salt in a bowl, mixing well to distribute evenly. Add the cream cheese and mix on medium speed until smooth.
4. Incorporate the eggs one at a time, mixing after each addition. Don’t rush this step to ensure a smooth cream.
5. Break the chocolate into pieces and melt it over a double boiler, then let it cool slightly. Fold the melted chocolate into the cheese mixture and mix well.
6. Add the heavy cream and liquid cream, mixing briefly just to combine. Finally, gently tap the bowl on the counter a few times to eliminate any air bubbles from the cream.
7. Pour the cheese mixture over the cookie crust, level it out, and gently tap the pan on the counter again for a smooth layer.
8. Bake in the preheated oven on the middle rack for about 40 minutes at medium heat. When done, the center should be slightly jiggly but not liquid.
9. Remove the pan from the oven and let it cool to room temperature, then refrigerate the cheesecake for a few hours or ideally overnight.
10. For the topping, place the pitted cherries and sour cherries in a small saucepan with sugar and 50 ml of water. Separately, dissolve a teaspoon of cornstarch in a little cold water and pour it over the fruit. Place the pan over low heat and simmer for 2-4 minutes until it thickens slightly. Remove from heat and let it cool completely.
11. The next day, prepare the whipped cream. Beat the cold cream with a mixer on low speed at first, then increase the speed until it starts to thicken. Add the powdered sugar and continue to beat until you achieve firm but not overly stiff peaks. Keep it in the fridge until you’re ready to decorate.
12. When the cheesecake and fruit topping are completely cool, remove the ring from the pan. Decorate with whipped cream, fruit, and syrup. Sprinkle chocolate shavings on top. Let everything chill for 2-3 hours before serving.
Why I Make This Recipe Often
I love it because it has a balance between cream and crust, doesn’t require sophisticated ingredients, and holds up well in the fridge. You can make it a day in advance, which is very helpful when you have guests or want something ready for the weekend. The fruit part is flexible: you can use whatever you have, cherries or sour cherries, or even a mix if you don’t have enough of one kind.
Tips and Variations
Tips
- The crust can be pressed down easily with a spoon or the bottom of a glass for a smooth surface.
- For whipped cream, the cream should be cold from the fridge. If it doesn’t whip, it may not have enough fat or isn’t cold enough.
- Let the cheesecake chill as long as possible, ideally overnight for a firm texture.
Substitutions
- If you can’t find Făgăraș, you can use another cream cheese with similar fat content.
- You can use only sour cherries or only cherries for the topping, depending on the season or what you have on hand.
- Raw sugar can be replaced with white sugar, but the taste will be slightly different.
Variations
- For a more intense cheesecake, use chocolate with a higher cocoa percentage.
- You can use plain cookies instead of Oreos, but the crust will have a different flavor.
- The topping can be replaced with raspberries or blueberries if you have them, adjusting the sugar according to the taste of the fruits.
Serving Ideas
- Serve the dessert with extra fruit syrup on the side.
- You can decorate each slice with additional chocolate shavings or fresh fruits if you have them.
Frequently Asked Questions
1. What type of cream do you use for whipped cream?
I use fresh cream with at least 30% fat. It should be cold and unsweetened.
2. How firm should the cream cheese be beaten for the filling?
Just until it’s smooth and homogenous. Don’t overbeat after adding the eggs, as it can incorporate too much air.
3. Can another type of cookie be used for the crust?
Yes, but it will change the flavor. Oreo cookies give a more intense cocoa flavor, but digestive biscuits work too.
4. Does the fruit topping need to be completely cool before putting it on the cheesecake?
Yes, otherwise it will release water over the cream and may ruin the texture.
5. Can it be made without baking?
Not with this recipe. This cheesecake is baked for its specific texture; it’s not a no-bake version.
Nutritional Values
Estimated for one slice out of 10:
Calories: approximately 380-420 kcal
Fat: 26-28 g
Carbohydrates: 30-35 g
Protein: 6-7 g
Values are approximate and depend on the cream cheese and the type of whipped cream or chocolate used. The fruit topping adds extra sugar, but not too much per serving.
Storage and Reheating
The cheesecake keeps well in the fridge, covered, for up to 3 days. I do not recommend freezing it – the texture suffers. If it sits longer, the crust may absorb moisture and become soggy. There’s no point in reheating; it’s served cold directly from the fridge. The fruit on top may release some syrup over time, but it doesn’t affect the taste.
Ingredients: For the crust: 4 packages of Oreo cookies (approx. 180 g) 50 g butter For the filling: -500 g cream cheese (I use Fagaras, with 20% fat content) 100 g quality chocolate (I used Kandia) 120 g raw sugar 2 tbsp black cocoa 2 eggs 3 tbsp sour cream 50 ml liquid cream 1 pinch of salt For the whipped cream: 400 g fresh cream (I used 30% fat content) 4 tbsp powdered sugar For the fruit topping: 200 g cherries + sour cherries 50 ml water 1 tsp starch 2-3 tbsp white sugar
