Oh my goodness, you guys have to try this Black Forest Cheesecake! I mean, chocolate and cherries? It’s a match made in dessert heaven, right? This recipe is seriously decadent, totally no-bake (yes, you read that correctly!), and it’s perfect for those special occasions when you want to impress. Trust me; everyone will be begging you for the recipe.
I’ve been making cheesecakes for years, and I’ve tweaked and perfected this Black Forest Cheesecake recipe to be just right. It’s got that classic Black Forest flavor, but in a super creamy, dreamy cheesecake form. Honestly, this no-bake Black Forest Cheesecake is one of my absolute favorites, and I just know you’re going to love it too!
Why You’ll Love This Black Forest Cheesecake
Okay, so why *will* you love this cheesecake? Let me tell you! It’s:
- Super easy to make
- Seriously flavorful
- Totally impressive
- A no-bake wonder!
Key Benefits of This Black Forest Cheesecake
Seriously, this recipe is SO easy. You don’t even need to turn on the oven! Just mix, chill, and ta-da! An amazing Black Forest Cheesecake appears! My favorite part is how simple it all is. No complicated steps or fancy techniques needed, promise!
And the flavor? Wow! The creamy chocolate cheesecake with those juicy cherries is just… *chef’s kiss*. It’s like a party in your mouth, and everyone’s invited! Plus, that cherry syrup drizzle? Don’t even get me started! It adds the perfect touch of sweetness and makes it extra special.
Plus, you will be the star of the show when you bring this out! It looks so fancy and impressive, but it’s secretly a breeze to make. Trust me, everyone will think you’re a baking genius. It’s the perfect showstopper for birthdays, holidays, or, you know, just a regular Tuesday when you need a little something special!
Ingredients for Your Black Forest Cheesecake
Alright, let’s gather our goodies! You’ll need some digestives (or graham crackers!), unsalted butter, full-fat cream cheese (the *real* stuff, okay?), icing sugar, double cream, milk and dark chocolate. Oh! And a jar of Opies Black Cherries in Kirsch – those are key! Don’t forget vanilla extract and some extra Kirsch for a little *oomph*! Plus, chocolate curls and fresh cherries to make it pretty!
Equipment You’ll Need to Make Black Forest Cheesecake
Okay, so to make this amazing Black Forest Cheesecake, you’ll need a few things. A good ol’ 8-inch/20cm deep springform tin is a must! You’ll also need a food processor (or a good ziplock bag and rolling pin!), a microwave-safe bowl, an electric whisk (or a strong arm!), and a piping bag with a star nozzle. Oh! And a spatula – can’t forget that!
How to Prepare Black Forest Cheesecake: Step-by-Step Instructions
Alright, let’s get down to business! Here’s how to make this show-stopping Black Forest Cheesecake, step by glorious step. Don’t worry, I’ll walk you through it. Just take your time, and you’ll be amazed at what you can create!
Making the Biscuit Base for the Black Forest Cheesecake
First, we gotta make that yummy biscuit base! Melt the butter – you can do it in the microwave or in a pan on the stove. Then, blitz those digestives into crumbs. If you don’t have a food processor, just pop them in a ziplock bag and bash them with a rolling pin (it’s great stress relief, trust me!). Mix the melted butter and biscuit crumbs together, then press it firmly into the bottom of your springform tin. Pop it in the fridge to chill while we make the filling. This is important, otherwise, the base won’t be solid!
Preparing the Chocolate Cherry Black Forest Cheesecake Filling
Now, for the star of the show – that dreamy chocolate cherry filling! Drain your cherries, saving that gorgeous Kirsch liquid (we’ll need it later!). Melt the milk and dark chocolate together in a bowl. Let it cool slightly – you don’t want it to melt the cream cheese! In a large bowl, whisk together the cream cheese and icing sugar until smooth. Add the melted chocolate and whisk again. Pour in the double cream and whip it all up until the cheesecake thickens. It should look like a mousse! Finally, gently fold in those drained cherries and a tablespoon or two of Kirsch. Mmm!
Assembling and Chilling Your Black Forest Cheesecake
Okay, almost there! Take your chilled biscuit base out of the fridge. Pour the chocolate cherry filling over the base and smooth it out with a spatula. Now, for the hardest part: cover it and chill it in the fridge for at least 5-6 hours, or even better, overnight. I know, it’s torture waiting, but trust me, it’s worth it! You want it to be nice and firm before decorating.
Decorating the Black Forest Cheesecake
Ta-da! The big reveal! Once your cheesecake is nicely chilled, carefully remove it from the tin. Now, whip up the extra cream cheese, cream, icing sugar, and vanilla. Pipe pretty rosettes around the edge, and pop a fresh cherry on each one. Arrange any extra cherries in the middle. Boil down the reserved Kirsch liquid until it thickens into a syrup (careful not to burn it!). Let it cool, then drizzle it over the cheesecake. And finally, sprinkle with chocolate curls. Gorgeous, right?
Tips for the Best Black Forest Cheesecake
Okay, wanna make *sure* your Black Forest Cheesecake is a total knockout? Here are a few of my top tips! First, make sure your cream cheese is *really* soft before you start mixing. Otherwise, you’ll end up with lumps, and nobody wants that! Also, don’t over-whip the filling – you want it thick and luscious, not stiff. When you are reducing the cherry liquid, keep an eye on it. It can go from syrup to burnt sugar very quickly. Trust me, I’ve been there! And finally, don’t be afraid to get creative with your decorations! Have fun with it!
Black Forest Cheesecake Variations
Want to mix things up a little? Go for it! You could swap out the milk chocolate for white chocolate for a totally different vibe. Or, if you’re feeling extra fancy, try adding a splash of cherry liqueur to the filling. Yum! For toppings, how about some shaved chocolate instead of curls? Or maybe some fresh raspberries? Ooh, and if you’re not a fan of cherries, you could use a different kind of fruit altogether! Blackberries would be amazing!
Storing Your Delicious Black Forest Cheesecake
Got leftovers? Lucky you! This Black Forest Cheesecake will keep covered in the fridge for up to 3 days. Just pop it in an airtight container (or cover it tightly with plastic wrap). Honestly, though, it’s so good, it probably won’t last that long! I’ve never had to worry about storing it for too long!
Nutritional Information for Black Forest Cheesecake
Okay, so you’re probably wondering about the nutrition, right? Here’s a *very* rough estimate per slice: Calories, Fat, Protein, Carbs, Sugar, all that jazz. Just remember, it’s a treat, not a health food! But hey, a little indulgence never hurt anyone, right?
Frequently Asked Questions About Black Forest Cheesecake
Got questions about making this amazing Black Forest Cheesecake? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked.
Can I make this Black Forest Cheesecake ahead of time?
Absolutely! In fact, I *recommend* it! Making it a day ahead actually gives the flavors time to meld together and the cheesecake to set up properly. Just keep it covered in the fridge until you’re ready to serve. It’s a total lifesaver when you’re prepping for a party!
Can I freeze this Black Forest Cheesecake?
Yep, you sure can! Wrap it tightly in plastic wrap, then foil, and it’ll keep in the freezer for up to a month. Just thaw it in the fridge overnight before serving. Keep in mind that the texture might change slightly after freezing, but it’ll still be delicious!
Is there an alcohol-free version of this Black Forest Cheesecake?
Definitely! Just skip the extra Kirsch in the filling and use a jar of cherry filling or black cherry jam instead of the Opies cherries. You can also replace the Kirsch liquid with cherry juice when making the drizzle. It’ll still have that amazing Black Forest flavor without the booze!
Rate This Black Forest Cheesecake Recipe
So, did you love this Black Forest Cheesecake as much as I do? Leave a comment below and let me know how it turned out! Oh, and don’t forget to rate the recipe – it helps other people find it! Happy baking!
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Black Forest Cheesecake: Decadent 5-Hour Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 14 Slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in a decadent Black Forest Cheesecake. It features a biscuit base, creamy chocolate cheesecake filling with cherries, and a delicious cherry syrup drizzle.
Ingredients
- 300 g Digestives
- 150 g Unsalted Butter
- 500 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 100 g Milk Chocolate
- 100 g Dark Chocolate
- 1 Jar Opies Black Cherries in Kirsch
- 1–2 tbsp Kirsch
- 180 g Full-Fat Cream Cheese
- 100 ml Double Cream
- 75 g Icing Sugar
- 1 tsp Vanilla Extract
- Chocolate Curls
- Spare liquid from Cherry Jar
- Fresh Cherries
Instructions
- Melt the butter in the microwave or in a small pan.
- Blitz the biscuits into crumbs, add the melted butter, and pulse until combined.
- Press into a 8 inch/20cm Deep Springform Tin and chill in the refrigerator.
- Drain the Cherries in Kirsch from the liquid and separate the two. Refrigerate the kirsch liquid.
- Melt the milk and dark chocolates together and let cool slightly.
- Whisk the Cream Cheese and Icing sugar until combined. Add the melted chocolate and whisk until smooth.
- Pour in the double cream and whip until the cheesecake thickens like a mousse.
- Add the drained cherries and kirsch to the mixture, and fold together.
- Pour the mix onto the biscuit base and smooth over.
- Whip together the 180g Cream Cheese, 100ml cream, icing sugar and vanilla until thickened.
- Pipe rosettes around the edge of the cheesecake and add a fresh cherry to each. Add any spare cherries into the middle of the hole in the middle.
- Cover and chill in the fridge for at least 5-6 hours or overnight.
- Remove the cheesecake from the tin.
- Boil the liquid from the Cherries in Kirsch Jar until reduced to a thicker syrup.
- Cool the liquid and drizzle over the cheesecake.
- Sprinkle with chocolate curls, and serve.
Notes
- Use a 8 inch/20cm Deep Springform Tin.
- Chill the cheesecake overnight for best results.
- Be careful not to over-reduce the Kirsch liquid.
- Use Opies Black Cherries in Kirsch for the Black Forest theme.
- For an alcohol-free version, use a Cherry Filling jar or Black Cherry Jam.
- Drizzle with melted chocolate, cherry jam, or Cherry Filling instead of Kirsch liquid.
- Whipped Cream can be used on top instead of Vanilla Cheesecake.
- This Cheesecake will last covered in the fridge for 3 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
