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Black Forest Cheesecake Symphony

Black Forest Cheesecake Symphony

A decadent German-inspired dessert combining chocolate cheesecake, cherry topping, and glossy ganache on a cookie crust. Perfect for special occasions!
Course Dessert
Cuisine French
Keyword chocolate cherry cheesecake
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 6 hours 30 minutes
Servings 12
Calories per serving 420

Ingredients
  

For the Crust:

  • 2 cups {200g} chocolate cookie crumbs Oreo-style, filling removed
  • ¼ cup {60g} unsalted butter melted

For the Cheesecake Filling:

  • 16 oz {450g} cream cheese softened
  • 1 cup {200g} granulated sugar
  • 3 large eggs
  • ½ cup {120ml} sour cream
  • 8 oz {225g} semi-sweet chocolate melted and slightly cooled
  • 1 tsp vanilla extract

For the Cherry Topping:

  • 1½ cups {350g} cherry pie filling or fresh pitted cherries + ¼ cup {50g} sugar
  • 1 tbsp cornstarch mixed with 2 tbsp {30ml} water if using fresh cherries

For the Ganache:

  • 6 oz {170g} semi-sweet chocolate chopped
  • ½ cup {120ml} heavy cream

For Garnish (Optional):

  • Whipped cream
  • Fresh cherries or chocolate shavings

Instructions
 

Prepare the Crust:

  • Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Mix cookie crumbs and melted butter until combined. Press firmly into the pan and 1 inch up the sides.
  • Bake for 10 minutes, then cool completely.

Make the Cheesecake Filling:

  • Beat cream cheese and sugar until smooth (3–5 minutes).
  • Add eggs one at a time, mixing just until incorporated.
  • Blend in sour cream, melted chocolate, and vanilla. Avoid overmixing.

Bake the Cheesecake:

  • Pour filling over the crust. Place the pan in a roasting pan filled with 1 inch of hot water.
  • Bake at 325°F (165°C) for 50–60 minutes until edges are set but center jiggles slightly.
  • Turn off the oven, crack the door, and let it cool inside for 1 hour.

Prepare the Cherry Topping:

  • If using fresh cherries, simmer with sugar and lemon juice until softened. Add cornstarch slurry and cook until thickened. Cool completely.

Assemble & Chill:

  • Spread cherry topping over the cooled cheesecake.
  • Pour ganache (made by heating cream and pouring over chopped chocolate) over the cherries.
  • Refrigerate for at least 4 hours (overnight preferred).

Notes

  • Make Ahead: Prepare up to 2 days in advance.
  • Storage: Refrigerate for up to 5 days or freeze (ungarnished) for 1 month.
  • Substitutions: Use raspberry topping or white chocolate ganache for variation.
  • Water Bath Tip: Wrap the springform pan in foil to prevent leaks.