The BLACK FOREST CHEESECAKE is an elegant and indulgent dessert that brings together the creaminess of cheesecake and the richness of the famous Black Forest cake. A crunchy chocolate base embraces a velvety cream cheese and dark chocolate filling, crowned with a flourish of juicy cherries, whipped cream and chocolate shavings. Dramatic, irresistible and perfect for any occasion, especially during summer.
Easy to prepare, elegant to serve and incredibly tasty: this cheesecake will win you over at first bite with its perfect balance of sweetness, freshness and chocolate intensity.
Ideal for those who want to impress without stressing in the kitchen.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 521.38 (Kcal)
- Carbohydrates 40.51 (g) of which sugars 32.19 (g)
- Proteins 7.79 (g)
- Fat 36.01 (g) of which saturated 11.37 (g)of which unsaturated 5.67 (g)
- Fibers 1.84 (g)
- Sodium 222.61 (mg)
Indicative values for a portion of 142 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cup cocoa cookies, crushed
- 6 tbsp butter, melted
- 12 oz cream cheese (spreadable)
- 1 cup cow's ricotta
- 1/3 cup sweetened non-dairy whipping cream, chilled
- 3/4 cup powdered sugar (confectioners')
- 3.5 oz dark chocolate (60-69%)
- 2 1/2 tsp kirsch (optional)
- 3 sheets sheet gelatin
- 2 tbsp milk
- 2 1/4 cup cherries (weight after pitting)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 4 tsp kirsch
- 3/4 cup sweetened non-dairy whipping cream, chilled
- 1 tbsp powdered sugar (for whipping)
- to taste dark chocolate
For the black forest cheesecake you will need
- 1 Springform pan 8 in
- 2 Bowls
- 1 Food chopper
- Electric hand mixer
- 1 Small bowl
- 1 Saucepan
- 1 Pan
- Parchment paper
- 1 Food-grade acetate sheet
Preparation – Black Forest Cheesecake
Place the cookies in a food processor and grind them until you obtain a fairly fine powder.
While you process the cookies, melt the butter in a small saucepan. When the butter is melted and the cookies are ground, combine them and press the mixture into an 18–8 in springform pan lined with parchment on the base and with the sides wrapped with acetate or a strip of parchment.
After compacting the crumbs on the bottom with a spoon, place in the refrigerator for 30 minutes.
In a bowl, beat the cream cheese, ricotta, cold cream and powdered sugar until smooth.
Soak the gelatin in cold water for 10 minutes.
Put 2 tbsp of milk in a small saucepan, heat it, then remove from the heat and add the well-squeezed gelatin. Stir until fully dissolved and let it cool slightly.Melt the chocolate and let it cool slightly as well.
Add the dissolved gelatin in milk, the chocolate and the kirsch to the cream and mix well.
Take the cookie base from the fridge, pour the filling over it and level the surface. Return to the fridge to set for at least 4 hours.
Pit the cherries (you will need about 400 g whole to obtain 350 g pitted). Put them in a pan with the sugar, lemon juice, kirsch and, over low heat, let them release their juices and cook for 10–15 minutes.
Once the cherries are ready and their syrup has thickened, let them cool completely.
In a bowl, whip the very cold cream with the powdered sugar.
Place the cheesecake on a serving plate, spoon the cherries into the center and decorate the edges with dollops of whipped cream and chocolate shavings.
Storage
In the refrigerator for up to 4 days, covered with plastic wrap or in an airtight container to prevent it from absorbing odors from the fridge.
If decorated with fresh cherries, it is best to add them only just before serving to avoid them releasing too much liquid.
