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Black Forest Cheesecake Symphony

If you’re a fan of the classic Black Forest cake, prepare to be blown away by this Black Forest Cheesecake Symphony. Imagine a rich, chocolatey cheesecake base, layered with luscious cherry compote, and topped with billowy whipped cream and chocolate shavings. It’s a dessert that harmonizes the best of both worlds—cheesecake and Black Forest cake—into one show-stopping masterpiece.

I first made this cheesecake for a dinner party, and it was such a hit that I’ve been asked to bring it to every gathering since. The combination of creamy cheesecake, tart cherries, and decadent chocolate creates a dessert that’s as beautiful as it is delicious.

What I love most about this recipe is its versatility. It’s perfect for special occasions, holiday desserts, or just treating yourself to something indulgent. Plus, it’s a great make-ahead dessert, so you can focus on enjoying the party instead of stressing in the kitchen.

So, grab your springform pan, and let’s create a dessert that’s sure to impress!

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This Black Forest Cheesecake Symphony is a decadent fusion of chocolate, cherries, and cream. It features a rich, chocolatey cheesecake base, layered with a tart cherry compote, and topped with whipped cream and chocolate shavings.

What sets this cheesecake apart is its perfect balance of flavors and textures. The creamy cheesecake, the tangy cherries, and the rich chocolate create a dessert that’s as satisfying to eat as it is beautiful to look at.

Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is a must-try. It’s the perfect combination of indulgence and comfort, and it’s guaranteed to become a favorite in your household.

Exciting Story

Let me tell you about the first time I made this cheesecake. It was my husband’s birthday, and he’s a huge fan of both cheesecake and Black Forest cake. I wanted to surprise him with something special, so I decided to combine his two favorite desserts into one.

As the cheesecake baked, the smell of chocolate and cherries filled the house, and my husband couldn’t resist peeking into the kitchen. When I finally presented him with a slice, his eyes widened, and he took a bite. The look on his face said it all—pure bliss.

Since then, this cheesecake has become a staple in our home. It’s our go-to dessert for birthdays, holidays, and even just because. My friends always ask for the recipe, and I love seeing their reactions when they take their first bite.

There’s something so satisfying about creating a dessert that brings people together, and this Black Forest Cheesecake Symphony does just that. It’s a reminder that the best meals are the ones shared with loved ones.

Why This Black Forest Cheesecake Symphony

Selling Points

  1. Decadent Fusion: Combines the best of cheesecake and Black Forest cake into one dessert.
  2. Perfect Balance: The creamy cheesecake, tart cherries, and rich chocolate create a harmonious flavor profile.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
  4. Make-Ahead Dessert: Perfect for special occasions or holiday gatherings.

What You Need For Black Forest Cheesecake Symphony

For the Crust:

  • 2 cups chocolate cookie crumbs (like Oreos)
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup cocoa powder

For the Cherry Compote:

  • 2 cups fresh or frozen cherries
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/4 cup water

For the Topping:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • Chocolate shavings
  • Fresh cherries (optional)

How to Make Black Forest Cheesecake Symphony

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
  2. Make the Crust: In a bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then let cool.
  3. Prepare the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream and vanilla, mixing until combined. Add the eggs one at a time, mixing well after each addition. Stir in the cocoa powder until fully incorporated.
  4. Bake: Pour the filling into the crust and smooth the top. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan. Bake for 55-60 minutes, or until the center is set but still slightly wobbly.
  5. Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.
  6. Make the Cherry Compote: In a saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and the cherries break down, about 10 minutes. Let cool.
  7. Top the Cheesecake: Spread the cherry compote over the cooled cheesecake.
  8. Make the Whipped Cream: In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the cherry compote. Garnish with chocolate shavings and fresh cherries if desired.

Tips For Black Forest Cheesecake Symphony

  • Use room temperature ingredients for the best texture.
  • Don’t overmix the batter to prevent cracks.
  • Let the cheesecake cool slowly to prevent sinking.

Substitutions and Variations

  • Gluten-Free: Use gluten-free chocolate cookies for the crust.
  • Dairy-Free: Substitute dairy-free cream cheese, sour cream, and whipped cream.
  • Add-Ins: Try adding a layer of chocolate ganache or extra cherries.

Make a Healthier Version

  • Use low-fat cream cheese and sour cream.
  • Substitute a sugar-free sweetener.
  • Reduce the amount of sugar in the cherry compote.

Closing

And there you have it! This Black Forest Cheesecake Symphony is the ultimate indulgence for any occasion. Don’t forget to let us know how your dessert turns out, and consider checking out some of our other Recipes:

Frequently Asked Questions For Black Forest Cheesecake Symphony

  1. Can I use a different crust?
    Yes, try using graham cracker crumbs or a shortbread crust.
  2. How do I store the cheesecake?
    Store in an airtight container in the fridge for up to 5 days.
  3. Can I freeze the cheesecake?
    Yes, freeze without the toppings for up to 3 months. Thaw in the fridge before serving.
  4. What if I don’t have a springform pan?
    Use a regular cake pan, but line it with parchment paper for easy removal.
  5. Can I make this cheesecake without a water bath?
    A water bath helps prevent cracks, but you can bake it without one if you’re careful.
  6. How do I prevent cracks?
    Avoid overmixing and let the cheesecake cool slowly.
  7. Can I use store-bought cherry pie filling?
    Absolutely! Just make sure it’s thick and not too runny.
  8. What’s the best way to slice the cheesecake?
    Use a sharp knife dipped in hot water for clean slices.
  9. Can I add other toppings?
    Try chocolate shavings, chopped nuts, or fresh fruit.
  10. How do I make the cheesecake sweeter?
    Increase the sugar in the filling or add more cherry compote.
  11. Can I make this cheesecake vegan?
    Use plant-based cream cheese, sour cream, and whipped cream.
  12. What’s the best way to serve the cheesecake?
    Serve chilled with a dollop of whipped cream and fresh cherries.

Black Forest Cheesecake Symphony

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Crust:
  • 2 cups 2 chocolate cookie crumbs (like Oreos)

  • 1/2 cup 1/2 unsalted butter, melted

  • For the Cheesecake Filling:
  • 24 oz 24 cream cheese, softened

  • 1 cup 1 granulated sugar

  • 1 cup 1 sour cream

  • 1 tsp 1 vanilla extract

  • 3 large 3 eggs

  • 1/2 cup 1/2 cocoa powder

  • For the Cherry Compote:
  • 2 cups 2 fresh or frozen cherries

  • 1/4 cup 1/4 granulated sugar

  • 1 tbsp 1 cornstarch

  • 1/4 cup 1/4 water

  • For the Topping:
  • 1 cup 1 heavy cream

  • 2 tbsp 2 powdered sugar

  • Chocolate shavings

  • Fresh cherries (optional)

Directions

  • Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
  • Make the Crust: In a bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then let cool.
  • Prepare the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream and vanilla, mixing until combined. Add the eggs one at a time, mixing well after each addition. Stir in the cocoa powder until fully incorporated.
  • Bake: Pour the filling into the crust and smooth the top. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan. Bake for 55-60 minutes, or until the center is set but still slightly wobbly.
  • Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.
  • Make the Cherry Compote: In a saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and the cherries break down, about 10 minutes. Let cool.
  • Top the Cheesecake: Spread the cherry compote over the cooled cheesecake.
  • Make the Whipped Cream: In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the cherry compote. Garnish with chocolate shavings and fresh cherries if desired.

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