If you’re a dessert lover who enjoys the delightful combination of rich chocolate, creamy cheesecake, and juicy cherries, then this Black Forest Cheesecake Pie Recipe is about to become your new favorite indulgence. Imagine a luscious chocolate biscuit crust supporting a velvety smooth cheesecake filling infused with dark chocolate, topped with a vibrant cherry compote and crowned with fluffy whipped cream and chocolate shavings. This pie perfectly marries the classic Black Forest flavors in a fun, approachable cheesecake format that’s sure to impress at any gathering or cozy night in.
Ingredients You’ll Need
Don’t be fooled by the simple list here—each ingredient plays a crucial role in creating the perfect harmony of texture, flavor, and color in this Black Forest Cheesecake Pie Recipe. From the crispy chocolate biscuit base to the decadent creamy filling and the luscious cherry topping, these components combine to deliver a truly sensational dessert experience.
- Chocolate biscuits, 200g: Crushed to create a firm and flavorful crust that holds everything together beautifully.
- Unsalted butter, 100g: Melted to bind the biscuit crumbs and add richness to the base.
- Cream cheese, 400g: The silky heart of the cheesecake filling, providing that classic creamy texture.
- Granulated sugar, 150g (filling) and 50g (topping): Adds the right amount of sweetness throughout the pie.
- Dark chocolate, 200g: Melted and cooled to melt into the cheesecake, offering deep chocolate notes.
- Eggs, 3 large: Essential for binding and creating a smooth consistency inside the cheesecake.
- Vanilla extract, 1 tsp (filling) and 1 tsp (whipped cream): Lends a warm, aromatic background flavor that complements the chocolate and cherries.
- Double cream, 400ml total: Half goes into the cheesecake filling for richness, the rest whipped for topping.
- Fresh or frozen cherries, 300g: Pitted and cooked down to create a glossy, tangy topping.
- Cornstarch, 1 tbsp mixed with 1 tbsp water: Thickens the cherry topping to the perfect glaze-like consistency.
- Cherry liqueur, 1 tbsp (optional): Adds a boozy depth of flavor to brighten the cherry sauce.
- Icing sugar, 2 tbsp: Sweetens the whipped cream topping softly.
- Dark chocolate shavings or curls: For that final decorative flourish that’s as delicious as it looks.
How to Make Black Forest Cheesecake Pie Recipe
Step 1: Preheat and Prepare the Pan
Begin by setting your oven to the perfect temperature of 160°C (140°C fan)/325°F/Gas Mark 3. While it warms up, grease a 23cm (9-inch) springform tin and line it with parchment paper to ensure your pie releases easily after baking. This small prep lays the groundwork for a flawless pie shape and smooth extraction, so be sure not to skip it!
Step 2: Make the Crust
Next, mix those chocolate biscuit crumbs with melted butter until the texture looks like wet sand—this is your golden rule for a sturdy yet tender crust. Press this mixture firmly and evenly into the base of your springform tin because this layer will support the creamy filling. Bake for 10 minutes, just until it’s set and fragrant, then let it cool slightly so it doesn’t melt the filling later on.
Step 3: Prepare the Cheesecake Filling
Now for the luscious center. Beat softened cream cheese with granulated sugar until the mixture is silky smooth; no lumps here! Slowly incorporate the melted, cooled dark chocolate to infuse that rich cocoa flavor throughout. Add eggs one by one, beating carefully after each to maintain that silky texture. Stir in vanilla extract and double cream until everything blends into a luscious batter ready to become cheesecake magic.
Step 4: Bake the Cheesecake
Pour the cheesecake filling onto your cooled crust, spreading it evenly for a smooth top. Bake for 45 to 55 minutes—that’s just right for the edges to be set while the center stays slightly jiggly, a sign it will set perfectly as it cools. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gradually, which prevents cracks. Finally, chill it in the refrigerator for at least 4 hours or overnight to fully set and develop flavors.
Step 5: Prepare the Cherry Topping
Meanwhile, prepare that iconic cherry layer. Combine cherries with sugar and water in a saucepan and cook gently until they release their juicy goodness and it starts to boil. Stir in your cornstarch mixture to thicken the sauce into a shiny, syrupy topping. Once off the heat, add cherry liqueur if you like a boozy punch. Allow this topping to cool completely before adding to the cheesecake.
Step 6: Whip the Cream
Whip double cream with icing sugar and vanilla extract until stiff peaks form—the perfect light, sweet cloud to top your cheesecake. This whipped cream balances the richness of the chocolate filling and adds an elegant texture contrast.
Step 7: Assemble the Black Forest Cheesecake Pie Recipe
Carefully remove the cheesecake from the springform tin and place it on your serving plate. Smooth the cooled cherry topping over the surface, letting those vibrant cherries shine. Then, either pipe or spread the whipped cream around the edges, creating a beautiful border. Garnish liberally with dark chocolate shavings or curls for an irresistible finishing touch that beckons you to dive right in.
Step 8: Serve
Slice your pie into generous wedges and serve chilled. Each bite brings a beautiful medley of textures and classic Black Forest flavors that will have everyone asking for your secret recipe. Enjoy this pie as a stunning finale to any meal or the centerpiece of your next celebration!
How to Serve Black Forest Cheesecake Pie Recipe
Garnishes
The right garnishes enhance both the look and flavor of this pie. Besides the rich whipped cream and chocolate shavings, consider adding fresh cherries on top for a burst of juicy sweetness and a pop of color. A light dusting of cocoa powder or a drizzle of chocolate syrup can add an extra touch of flair that makes this dessert party-ready.
Side Dishes
While this cheesecake pie is a showstopper on its own, pairing it with complementary sides can elevate your dessert experience. A scoop of vanilla bean ice cream perfectly contrasts the richness for those hot days. You might also offer a small dish of espresso or a fruit coulis, such as raspberry or strawberry, to add a fresh tartness alongside the creamy sweetness.
Creative Ways to Present
If you’re looking to impress visually, serve slices of the pie on elegant dessert plates with a drizzle of cherry sauce artistically swirled around. You could also assemble mini versions in jars or clear cups for individual servings that showcase the layers beautifully. Topping each portion with a sprig of mint or edible flowers brings that extra wow factor for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Black Forest Cheesecake Pie can be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 3-4 days, giving you plenty of time to enjoy every last slice without worrying about spoilage.
Freezing
If you want to enjoy this pie at a later date, it freezes wonderfully. Wrap the whole pie or individual slices tightly in plastic wrap and then in foil to protect against freezer burn. When wrapped properly, it can be frozen for up to 2 months. Allow it to thaw overnight in the fridge before serving for best texture and flavor.
Reheating
Since this is a chilled cheesecake pie, reheating isn’t recommended as it can affect the smooth texture and cause separation. For the best experience, always serve it cold right from the refrigerator or gently thaw from frozen, and then enjoy its creamy, cool perfection.
FAQs
Can I use fresh cherries instead of frozen?
Absolutely! Fresh cherries bring a vibrant flavor and texture but make sure they are pitted and ripe. Frozen cherries work just as well and are often more convenient, especially outside cherry season.
Is it necessary to use a springform tin?
While a springform tin makes it easier to remove the cheesecake pie without damaging it, you can also use a regular pie dish. Just be careful when slicing and serving as it won’t have removable sides.
Can I make this pie dairy-free or vegan?
This recipe relies heavily on dairy for its signature creamy texture, but you can experiment with dairy-free cream cheese and non-dairy cream options. Keep in mind the texture and flavor may differ slightly.
Why is my cheesecake cracking?
Gradual cooling is key to preventing cracks, which is why the recipe suggests leaving the pie in the oven with the door ajar after baking. Also, avoid overbaking and use room temperature ingredients to ensure smooth batter.
What’s the best way to crush the chocolate biscuits?
You can use a food processor for quick and even crumbs or place the biscuits in a sealed plastic bag and crush them with a rolling pin. Just avoid chunks that are too large, as you want a uniform crust base.
Final Thoughts
There’s something undeniably magical about the Black Forest Cheesecake Pie Recipe—combining familiar flavors with a rich, indulgent twist that’s simply unforgettable. Whether you’re sharing it at a special occasion or indulging solo, this dessert will quickly become one of those recipes you turn to again and again. So go ahead, dive in, and delight yourself and your loved ones with this heavenly pie that’s as gorgeous as it is delicious!
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Black Forest Cheesecake Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Delicious Black Forest Cheesecake Pie combines a rich chocolate biscuit crust with a smooth, creamy chocolate cheesecake filling, topped with luscious cherry compote and fluffy whipped cream. Perfectly baked to achieve a slightly jiggly centre and garnished with chocolate shavings, this dessert is an indulgent treat for any occasion.
Ingredients
For the crust:
- 200g chocolate biscuits, crushed
- 100g unsalted butter, melted
For the cheesecake filling:
- 400g cream cheese, softened
- 150g granulated sugar
- 200g dark chocolate, melted and cooled
- 3 large eggs
- 1 tsp vanilla extract
- 200ml double cream
For the cherry topping:
- 300g fresh or frozen cherries, pitted
- 50g granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1 tbsp cherry liqueur (optional)
For the whipped cream:
- 200ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
For garnish:
- Dark chocolate shavings or curls
Instructions
- 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 to ensure easy removal of the cheesecake after baking.
- Make the crust: In a medium bowl, combine the crushed chocolate biscuits with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform tin. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Gradually mix in the melted and cooled dark chocolate until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure they are well combined. Stir in the vanilla extract and double cream until the filling is smooth and uniform. Pour this mixture over the cooled crust and spread evenly.
- Bake the cheesecake: Bake in the preheated oven for 45-55 minutes, or until the edges are set but the centre slightly jiggles when lightly shaken. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. Afterward, remove the cheesecake from the oven and place it in the refrigerator for at least 4 hours or preferably overnight until fully set.
- Prepare the cherry topping: In a medium saucepan, combine the pitted cherries, granulated sugar, and water. Cook over medium heat until the cherries release their juices and the mixture begins to boil. Stir in the cornstarch mixture and continue stirring until the sauce thickens. Remove from heat and optionally stir in cherry liqueur. Let the cherry topping cool completely before using.
- Make the whipped cream: In a large bowl, whip the double cream together with icing sugar and vanilla extract using a whisk or mixer until stiff peaks form. This creates a light, fluffy topping to complement the richness of the cheesecake.
- Assemble the cheesecake: Carefully remove the fully set cheesecake from the springform tin and place it on a serving plate. Spread the cooled cherry topping evenly over the surface of the cheesecake. Pipe or spread the whipped cream decoratively around the edges. Finally, garnish with dark chocolate shavings or curls to enhance visual appeal and add texture.
- Serve: Slice the Black Forest Cheesecake pie and serve chilled for the best flavor and texture experience. Enjoy this decadent dessert!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use fresh or frozen cherries based on availability; frozen cherries should be thawed and drained.
- Cooling the cheesecake gradually inside the oven helps prevent cracking.
- The cherry liqueur is optional but adds authentic Black Forest flavor.
- For a firmer crust, chill the crust before baking.
- Leftovers can be refrigerated for up to 3 days.
