Black Forest chocolate cherry cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Medium
Black Forest cake was always my favorite dessert growing up, so I wanted to recreate those magical flavors in cheesecake form. This elegant dessert combines rich dark chocolate with fresh cherries and a buttery biscuit base that somehow tastes indulgent without being overly complicated. The whole thing comes together in just an hour, making it perfect for impressing guests on a weeknight. Plus, those fresh cherries aren't just delicious, they're packed with antioxidants and anti inflammatory compounds that make indulgence feel a little bit virtuous. It's the kind of show stopping dessert that looks like you've spent hours in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 175 gramsplain chocolate digestive biscuits(crushed)
- 50 gramsunsalted butter
- 360 gramsfresh cherries(stoned, reserving about 15 whole cherries for decoration)
- 400 gramsfull fat soft cheese
- 100 gramscaster sugar
- 2british blacktail large free range eggs(plus 2 large egg yolks)
- 100 gramscooks’ homebaking dark chocolate(broken into chunks)
- 170 mlsdouble cream
- 1 tbspcocoa powder
- 100 mlssoured cream
- 1cooks’ homebaking dark chocolate curls(to decorate)
Detail level
Instructions
- 1
Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-release tin. Arrange the stoned cherries over the base.
- 2
Beat together the soft cheese and sugar until smooth, then gradually beat in the eggs and egg yolks. Melt the chocolate with the cream and cocoa in a small pan over a very low heat and stir until smooth and creamy. Cool, then fold into the soft cheese and egg mixture. Spoon into the tin and level the surface, then bake for 35-40 minutes until only just set. Turn off the oven and leave the cheesecake to cool in the oven for a couple of hours, then remove and chill for at least 2 hours.
- 3
To serve, carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface, top with the reserved cherries and scatter with dark chocolate curls.
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