Description
This Delicious Black Forest Cheesecake Pie combines a rich chocolate biscuit crust with a smooth, creamy dark chocolate cheesecake filling, topped with a luscious cherry compote and fluffy whipped cream. It’s an indulgent dessert perfect for special occasions or satisfying any chocolate and cherry craving.
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 prevent sticking.
- Make the crust: In a medium bowl, combine the crushed chocolate biscuits and melted butter until the mixture has a wet sand texture. Press this mixture firmly into the bottom of the prepared springform tin to form an even base. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar 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. Then mix in the vanilla extract and double cream until the batter is smooth and combined.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust, spreading evenly. Bake for 45-55 minutes, or until the edges are set and the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Remove and refrigerate for at least 4 hours or overnight until fully set.
- Prepare the cherry topping: In a medium saucepan, combine cherries, sugar, and water. Cook over medium heat until cherries release juices and mixture boils. Stir in the cornstarch slurry and cook until thickened. Remove from heat and stir in cherry liqueur if using. Allow to cool completely.
- Make the whipped cream: In a large bowl, whip double cream with icing sugar and vanilla extract until stiff peaks form, ready for decorating.
- Assemble the cheesecake: Remove the chilled cheesecake from the springform tin and place on a serving plate. Spread the cooled cherry topping evenly over the surface. Pipe or spread whipped cream around the edges. Garnish with dark chocolate shavings or curls for an elegant finish.
- Serve: Slice the cheesecake pie and serve chilled. Enjoy this classic Black Forest-inspired dessert!
Notes
- Ensure the dark chocolate is fully cooled before adding to the cream cheese to prevent curdling.
- Use fresh or frozen cherries depending on availability; if frozen, thaw before cooking.
- For a stronger cherry flavor, optional cherry liqueur can be added to the topping.
- Allow cheesecake to chill overnight for best texture and flavor.
- The gradual cooling inside a warm oven helps prevent cracks on the cheesecake surface.