Black Forest Cheesecake
This decadent cheesecake with cherry compote and Kirsch whipped cream is inspired by the classic black forest cake.
- Serves: 8 persons
- 9ounces chocolate wafer cookies (about 45 two-inch thin wafer cookies)
- 3tablespoons, plus 1/3 cup granulated sugar, divided
- 1 ¼teaspoons fine sea salt, divided
- ½cup unsalted butter, melted
- 2cups semi-sweet chocolate chips
- 2cups heavy cream, divided
- 24ounces cream cheese, at room temperature
- 1cup light brown sugar
- 1tablespoon vanilla extract
- 4large eggs, at room temperature
- 3tablespoon all-purpose flour
- 5cups sweet cherries
- 2teaspoons cornstarch
- 7tablespoons Kirsch, divided
- 3tablespoons confectioners’ sugar
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Grease a 9-inch springform pan with cooking spray or softened butter.
Step 3To make crust, place wafer cookies, 3 tablespoons granulated sugar, and 1/2 teaspoon salt in a food processor fitted with a metal blade and process until fine crumbs form.
Step 4Add melted butter and process until combined, scraping bowl periodically with a rubber spatula, if necessary.
Step 5Transfer crumbs to prepared pan and firmly press crumbs into bottom and 3/4 of the way up the sides of the pan. Place crust in freezer for 30 minutes.
Step 6Meanwhile, place chocolate and 1/2 cup heavy cream in a small microwave safe bowl and microwave on high in 30 second bursts, until chocolate has melted and mixture is smooth. Set aside to cool to room temperature.
Step 7Bake crust for 8 to 10 minutes, rotating at halfway point until dry and fragrant.
Step 8To prepare cheesecake filling, in bowl of a stand mixer fitted with paddle attachment, mix cream cheese, light brown sugar, vanilla and 1/2 teaspoon salt and mix on medium-low speed until smooth, scraping down bowl with a rubber spatula, as needed.
Step 9Reduce speed to low and add eggs, one at a time, mixing after each addition until incorporated, and scraping down bowl as needed.
Step 10Stir flour into cooled chocolate mixture.
Step 11Add chocolate mixture to stand mixer bowl and mix on low until just combined.
Step 12Transfer filling to prepared pan and place it on a cookie sheet in oven. Bake for about 55 to 60 minutes, until edges are set, but middle jiggles just a bit.
Step 13Turn oven off, crack oven door, and leave cheesecake in oven to cool for one hour. After one hour, remove cheesecake from oven, and let cool on counter at room temperature.
Step 14For toppings, place cherries, 1 /3 cup granulated sugar, remaining 1/4 teaspoon salt, cornstarch, and 1/4 cup Kirsch in a medium saucepan over medium-high heat and cook until sugar melts and cherries burst and release their juice, stirring frequently, about 30 minutes. Cool to room temperature.
Step 15Place remaining 1 1/2 cups heavy cream, confectioners’ sugar, a few tablespoons cherry juice from compote, and 3 tablespoons of the remaining Kirsch in the now clean bowl of stand mixer, fitted with the whisk attachment. Whisk until medium peaks form.
Step 16To serve, spread Kirsh whipped cream over cooled cheesecake. Serve immediately or chill, tightly covered, in refrigerator until ready to serve. Serve slices of cheesecake with a generous spoonful or two of cherry compote.