Description
Indulgent Black Forest Cheesecake blends rich chocolate, luscious cherries, and creamy cheesecake in a delightful German-inspired dessert. Chocolate graham cracker crust and whipped cream crown this irresistible treat that promises pure chocolate-cherry bliss for dessert enthusiasts.
Ingredients
Scale
Fruits and Berries:
- 410 grams (14.5 ounces) black cherry fruit filling
- 125 grams (4.4 ounces) blackberries
- 125 grams (4.4 ounces) blueberries
- 1 lime, juiced
Cheesecake Base and Filling:
- 300 grams (10.6 ounces) soft cream cheese
- 150 grams (5.3 ounces) bourbon biscuits
- 45 grams (1.6 ounces) unsalted butter
- 60 grams (2.1 ounces) caster sugar
- 150 milliliters (5.1 fluid ounces) double cream
Chocolate and Liqueur:
- 60 grams (2.1 ounces) dark chocolate
- 2 tablespoons kirsch
Instructions
- Craft a vibrant fruit compote by gently simmering black cherry filling, blackberries, blueberries, and lime juice in a saucepan until fruits soften and release their juices. Allow the mixture to cool completely.
- Transform bourbon biscuits into a crumbly base by combining with melted butter. Press the mixture firmly into a 6-inch springform tin, creating an even layer. Refrigerate while preparing subsequent components.
- Whip cream cheese and caster sugar until achieving a silky, lump-free consistency. In a separate bowl, whip double cream until it forms soft peaks. Gently fold whipped cream into cream cheese mixture, ensuring thorough integration.
- Pour the luxurious cream mixture over the chilled biscuit base, smoothing the surface with a spatula. Refrigerate for 45-60 minutes until the cheesecake sets and firms up.
- Once set, generously spread the cooled fruit compote across the cheesecake’s surface. Embellish with delicate dark chocolate shards, creating an elegant visual and textural contrast.
- Carefully release the cheesecake from the springform tin. Serve well-chilled, presenting a decadent dessert that balances creamy textures with fruity and chocolatey notes.
Notes
- Select ultra-fresh cream cheese for a smoother, silkier texture that guarantees a luxurious mouthfeel.
- Chill the springform tin beforehand to help the biscuit base set faster and prevent crumbling during serving.
- For a gluten-free version, swap bourbon biscuits with almond or gluten-free cookie crumbs to maintain the crunchy base.
- When whipping cream, stop just before stiff peaks form to prevent over-beating and maintain a light, airy consistency.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 355
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg