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
Scale
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.
