I love creating desserts that feel both elegant and comforting, and this Black Forest Cheesecake Symphony is exactly that. The rich chocolate crust, velvety cheesecake filling, and glossy cherry topping come together in a slice that feels like a celebration every time I make it.
Why You’ll Love This Recipe
I enjoy how this cheesecake blends the classic flavors of Black Forest cake with the creamy texture of traditional cheesecake. I find the chocolate-cherry combination irresistible, and I love that this recipe works beautifully for holidays, birthdays, or any special gathering. I also like that it can be prepared ahead, making entertaining a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cookie crust
2 cups (200 g) chocolate cookie crumbs (like Oreos without cream or chocolate graham crackers)
6 tbsp (85 g) unsalted butter, melted
Pinch of salt
For the cheesecake filling
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) sour cream
1 tsp vanilla extract
6 oz (170 g) dark chocolate, melted and slightly cooled
2 tbsp unsweetened cocoa powder
For the cherry topping
2 cups (300 g) pitted cherries (fresh or frozen)
1/3 cup (70 g) sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
1–2 tbsp kirsch (optional)
Directions
I start by preheating my oven to 325°F (165°C) and lining the bottom of a 9-inch springform pan with parchment paper.
To prepare the crust, I mix the chocolate cookie crumbs, melted butter, and salt until the texture resembles wet sand. I press this firmly into the bottom of the pan and bake for 8–10 minutes.
For the filling, I beat the softened cream cheese until smooth, then add sugar and continue mixing until creamy.
I add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
I stir in the sour cream and vanilla, then fold in the melted chocolate and cocoa powder until fully blended.
I pour the filling over the crust, smooth the top, and bake for 55–65 minutes, or until the center is slightly jiggly but set around the edges.
Once baked, I turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours (overnight is even better).
For the cherry topping, I simmer the cherries, sugar, and lemon juice in a saucepan until juicy. I add the cornstarch slurry and cook until thickened, then stir in kirsch if using.
Once completely cooled, I spoon the topping over the chilled cheesecake before serving.
Servings And Timing
I usually cut this cheesecake into 10–12 servings.
Prep time: about 25 minutes
Bake time: 55–65 minutes
Chilling time: 4 hours or overnight
Variations
I like adding a layer of chocolate ganache between the cheesecake and cherry topping for an even richer dessert. Sometimes I swirl cherry compote directly into the batter before baking for a marbled effect. When I want a lighter version, I reduce the melted chocolate in the filling and add a bit more vanilla for a classic cheesecake finish with cherry topping.
Storage/Reheating
I store leftover cheesecake covered in the refrigerator for up to 5 days. If I need to keep it longer, I freeze individual slices wrapped tightly, and they thaw beautifully in the refrigerator overnight. I never reheat cheesecake; I simply let chilled slices sit at room temperature for about 15 minutes before serving.
FAQs
How do I keep my cheesecake from cracking?
I always mix the batter gently, avoid overbaking, and let the cheesecake cool slowly in the oven to prevent cracks.
Can I use canned cherry pie filling instead of homemade?
I can absolutely swap it in when short on time, though I prefer the flavor of homemade.
Do I need a water bath for this recipe?
I usually don’t use one for this cheesecake, but if I want an extra-smooth texture, I wrap the pan in foil and bake it in a water bath.
Can I make this cheesecake ahead?
Yes, I often make it a day before serving since the flavor and texture improve overnight.
Can I replace dark chocolate with milk chocolate?
I can, but the cheesecake will be sweeter and less rich. I adjust the sugar slightly when using milk chocolate.
Conclusion
I adore how this Black Forest Cheesecake Symphony blends deep chocolate flavors with bright cherries in a dessert that feels truly special. Each slice is smooth, decadent, and beautifully balanced, making it one of the recipes I return to again and again when I want to impress or simply treat myself. Let me know if you’d like a printable recipe card or a step-by-step version.
Black Forest Cheesecake Symphony is a decadent dessert featuring a rich chocolate cookie crust, velvety chocolate cheesecake filling, and a luscious cherry topping—perfect for holidays or any special occasion.
6 oz (170 g) dark chocolate, melted and slightly cooled
2 tbsp unsweetened cocoa powder
2 cups (300 g) pitted cherries (fresh or frozen)
1/3 cup (70 g) sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
1–2 tbsp kirsch (optional)
Instructions
Preheat oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper.
Mix chocolate cookie crumbs, melted butter, and salt. Press into the pan and bake for 8–10 minutes. Let cool slightly.
In a large bowl, beat cream cheese until smooth, then mix in sugar until creamy.
Add eggs one at a time, mixing gently after each.
Stir in sour cream and vanilla, then fold in melted chocolate and cocoa powder.
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes until the edges are set but the center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Chill the cheesecake in the fridge for at least 4 hours or overnight.
For the topping, simmer cherries, sugar, and lemon juice until juicy. Add cornstarch slurry and cook until thickened. Stir in kirsch if using. Cool completely.
Spoon cherry topping over the chilled cheesecake before serving.
Notes
Mix batter gently to avoid cracks; cool the cheesecake slowly for best results.
Add a layer of ganache under the cherry topping for extra richness.
Swirl cherry compote into the filling for a marbled look.
Use a water bath for an extra-smooth cheesecake texture if desired.
