Go Back
Print Recipe
5 from 8 votes

Black Forest Cheesecake

This is an easy recipe for a baked black forest cheesecake. This recipe is a family favourite!!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Author: Kim Beaulieu

Ingredients

For the Crust:

  • 2 cups oreo crumbs
  • 4 tablespoons butter melted
  • 1 tablespoon cherry extract

For the Filling:

  • 3 250g packages cream cheese
  • cups sugar
  • 1 teaspoon cherry extract
  • 1 cup cherry yogurt
  • 6 ounces of semi sweet chocolate melted and cooled
  • 4 eggs

For the Whipped Cream:

  • 2 teaspoons unflavored gelatin
  • 8 teaspoons cold water
  • 2 cups heavy cream
  • ½ cup icing/confectioners sugar
  • 1 teaspoon cherry extract

For the topping:

  • 1 can of cherry pie filling

For the Chocolate Drizzle:

Instructions

For the Crust:

  • In a bowl combine the ingredients and mix well.
  • Pour into a well-greased 9 inch spring form pan.
  • Use the back of a spoon or bottom of a glass to tamp down the crumbs.
  • Set aside.

For the Filling:

  • Melt your chocolate in a double boiler until smooth. Set aside and allow to cool while mixing everything else.
  • Combine the cream cheese, sugar and cherry extract in a stand mixer and mix until well combined.
  • Add your yogurt and mix again.
  • Now add your cooled chocolate and mix well.
  • Add your eggs, one at a time, until well combined and smooth.
  • Pour over your crumb crust.
  • Tap the pan lightly on the counter a couple of times.
  • Place in a preheated 325 degree oven for about 55 to 65 minutes. Check every 5 minutes after about the 45 minute mark. Every oven is different. The middle should be just starting to stop jiggling if you move the pan.
  • Remove and stick in the fridge to let it set. Takes about 4 to 6 hours.

For the Whipped Cream:

  • To make stabilized whipped cream you want to add gelatin. It helps make it more workable and it holds up better.
  • this makes a double batch
  • Add your gelatin to a glass bowl. Pour cold water over top. Stir just enough to make the powder wet. Now leave it alone for a few minutes.
  • Let it stand until it becomes thick.
  • Now place the glass bowl over a pot with water over low heat on the stove.
  • Stir constantly until the gel dissolves.
  • Remove from heat and let cool. But do not let it fully set.
  • Once it’s cool your ready to make the whipped cream.
  • In a stand mixer combine heavy cream and icing/confectioners sugar. Whip until thick.
  • Slowly beat in the gelatin.
  • Now whip on high until peaks form and cream becomes thick.
  • Add your extract and give it a quick whip again.
  • Spread cream over top of the cheesecake.
  • Let set a bit before next step. About an hour is good.

For the Topping:

  • Pour the cherry pie filling over top of the whipped cream.
  • Place in fridge to allow to set again.

For the Chocolate Drizzle:

  • This is easy to do and can be done one of two ways.
  • Method #1- Melt chocolate in a glass bowl in the microwave for about a minute, stirring and checking every 15 seconds.
  • Method #2- Place chocolate in a glass bowl and set over top a pot with water on medium low heat on the stove. Stir until smooth.
  • Drizzle chocolate over top of the cake.
  • Place in fridge for 30 to 60 minutes.
  • Serve with a big old Black Forest Cherry smile!

Notes

Recipe Source: Kraft Canada