Black Forest Cheesecake

Products Used




  • 10 ounces bittersweet chocolate, chopped (55% cocoa mass)
  • 3/4 cup milk
  • 3 (8 oz.) packages cream cheese, softened
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 4 eggs



  1. Preheat oven to 350°F.
  2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.
  3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.
  4. Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth. Set aside.
  5. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.
  6. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.
  7. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.
  8. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.
  9. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.
  10. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.
  11. Decoration: Release sides of springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward center.
  12. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft. Transfer to a piping bag with a decorative tip. Pipe swirls around border of cheesecake.
  13. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about one hour. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving.
  14. Store airtight in the refrigerator for up to three days.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash @houseofnasheats

Rate & Review
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Sweetalk member
May 13, 2021

I did everything according to the instructions, but it seems like something wasn't right. There was no chance that I would be able to pour the batter into the pan, it was WAY too thick.. It ended up very, very dense.

Sweetalk member
Jan 02, 2021

Sweetalk member
Jan 02, 2021

I made the recipe as instructed, and while it was a lovely flavour, the cake itself was too dense to be a cheesecake. The texture definitely resembled a brownie or fudge cake, rather than a cheesecake - which I expect to be light and airy. I did not over mix, and even added a bit of sour cream to part of the batter (which I use for mini cheesecake cupcakes). If I tried the recipe again, I might try using half of the recommended dark chocolate.

Sweetalk member
Jan 01, 2019

This recipe is amazing, I am my families favorite right now for making this. I lost my better tin and ended up using a shallow pie tin. I used the same amount of biscuits but filled it with half of the cheesecake mixture. If I had more oreo's, I could have made two of these. I baked it for 40 mins and it got a little crack in it but I was able to hide it with the toppings. The cheesecake is sweet, dense, almost brownie-like and I didn't add icing sugar to the cream on top as I felt it didn't need it at all. I've already been asked to make this for future family events. 100% recommend

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