💡 At a Glance
- •The Cake: Creamy cheesecake with a buttery chocolate crust, sweet cherry filling, and rich dark chocolate ganache.
- •Time Needed: Takes a few chilling and baking steps, but it’s ideal for making ahead of time!
- •Method: The crust, cherry layer, cheesecake filling, and ganache all come together effortlessly in your Thermomix®.
If you’re craving a slice of Black Forest magic, this Black Forest Cheesecake is calling your name!
A tender chocolate crust, sweet cherry filling, and a rich, creamy cheesecake layer—it’s pure heaven in every bite.
With my simple, step-by-step guide, I’ll walk you through how quick and easy it is to whip up this delicious homemade cheesecake from scratch.
Why You’ll Love This Recipe
- It’s a true, authentic German classic.
- Perfect for birthday parties, holidays, or weekend coffee chats.
- Super quick and easy to whip up with this foolproof recipe.
- A total dream come true for chocolate and cherry lovers.
- Incredibly rich and creamy thanks to the cheesecake filling.
- Tastes even better the next day after the flavors melt together!
- A guaranteed showstopper on any dessert table.
My Top Recipe & Baking Tips
Make sure your butter is ice-cold when making the crust—it makes the dough so much easier to work with!
Prick the crust all over with a fork before popping it in the oven so it doesn’t puff up while baking.
Drain your cherries really well so the cheesecake filling doesn’t get watery.
Use room temperature quark (or cream cheese) for the filling so everything blends together silky smooth.
Let the cheesecake cool down slowly inside the turned-off oven after baking to keep it from cracking or sinking in the middle.
If you want to make it extra fancy, dress up the top with chocolate shavings, dollops of whipped cream, and fresh cherries.
For an extra rich chocolate flavor, go ahead and mix a spoonful of cocoa powder right into the cheesecake layer.
You can also swap in white chocolate for the ganache if you want a fun, delicious twist!
Always serve your Black Forest cheesecake nice and chilled for the ultimate texture and taste.
Can You Make This Black Forest Cheesecake Ahead of Time?
You can easily make this Black Forest cheesecake ahead of time!
In fact, you can bake the chocolate shortcrust base the day before.
The next day, all that’s left to do is assemble the cheesecake and whip up the ganache.
This cake also freezes like a dream!
Fun Variations & Swaps
For extra chocolate flavor: Mix a little extra cocoa powder into the dough or the cheesecake filling.
Make it extra fruity: Swap the cherries for raspberries, blueberries, or even mandarin oranges.
Super creamy: Stir a splash of heavy cream into the cheesecake filling.
Add a little crunch: Sprinkle some chopped nuts over the bottom crust.
Can I make this cake without a Thermomix®?
Absolutely! You can easily knead the crust dough by hand and whip up the filling with a regular electric hand mixer.
What You’ll Need for This Black Forest Cheesecake
For the Chocolate Crust:
- 100 g cold butter, cubed
- 150 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 egg
- 50 g powdered sugar
- 1 pinch salt
For the Cherry Filling:
- 1 large jar sour cherries (24 oz / 680 g)
- 40 ml Kirschwasser or cherry brandy (optional)
- 1 rounded tbsp cornstarch
- 1 packet vanilla sugar
For the Cheesecake Filling:
- 500 g Quark (or plain full-fat Greek yogurt)
- 200 g sour cream
- 300 g cream cheese
- 4 large eggs
- 2 packets vanilla pudding powder
- 150 g granulated sugar
- 1 packet vanilla sugar
For the Ganache:
- 150 g dark chocolate
- 120 g heavy cream
How to Make Black Forest Cheesecake
For the Chocolate Crust:
Add all the crust ingredients into the mixing bowl and mix for 20 sec / Speed 4 to combine into a dough.
Wrap the dough—it will be quite soft!—in plastic wrap and chill in the fridge for about 30 minutes.
Meanwhile, preheat your oven to 350°F (175 °C) and give the mixing bowl a quick rinse.
Next, press the chilled dough evenly into the bottom of a parchment-lined 10-inch (26 cm) springform pan. No need to bring the dough up the sides!
Pro Tip: Lay the piece of plastic wrap you used for chilling right over the dough and press down with your hands. It keeps your hands clean and makes spreading the crust super easy!
Prick the dough a few times with a fork, then pre-bake for 15 minutes.
For the Cherry Filling:
In the meantime, let’s prep the cherry filling! Drain the cherries, making sure to catch and reserve the cherry juice.
Add 200 ml of the reserved cherry juice, the Kirsch (cherry brandy), cornstarch, and vanilla sugar to the mixing bowl and heat for 5 min / 100°C (212°F) / Speed 2.
Add the drained cherries and cook for another 2 min / 80°C (175°F) / Reverse / Soft Stirring Speed.
Transfer the cherry filling to a bowl, rinse out the mixing bowl, and move on to the cheesecake layer.
Making the Cheesecake Layer:
Add all the ingredients for the cheesecake layer to the mixing bowl and mix for 30 sec / Speed 5.
Baking:
Pour half of the cheesecake mixture over your pre-baked crust. Spoon the cherry filling evenly over top, then cover with the remaining cheesecake mixture and smooth out the top.
Bake the cheesecake at the same temperature for an additional 45 minutes.
Turn off the oven and let the cheesecake sit inside with the door closed for 20 minutes to finish setting.
Remove from the oven and let it cool completely.
For the Ganache:
Break the chocolate into pieces and drop them into the mixing bowl. Chop for 5 sec / Speed 8.
Add the heavy cream and melt for 2 min / 50°C (120°F) / Speed 3. Scrape down the sides of the bowl with a spatula if needed, then mix for a few more seconds until silky smooth.
Pour the ganache over the cooled cheesecake and smooth it out evenly.
Pop it in the fridge for at least 1 hour so the ganache can set.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy baking!
If you loved this Black Forest Cheesecake, I think you’ll love my recipe for a super moist cherry butter cake, too! 🙂
Best,
Christoph
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Black Forest Cheesecake
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Zutaten
For the Chocolate Shortcrust Pastry:
- 100 g cold butter cubed
- 150 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 egg
- 50 g powdered sugar
- 1 pinch salt
For the Cherry Filling:
- 1 large jar of sour cherries 680 g
- 40 ml Kirsch (cherry brandy) optional
- 1 tbsp cornstarch heaping
- 1 packet vanilla sugar
For the Cheesecake Filling:
- 500 g Quark
- 200 g sour cream
- 300 g cream cheese
- 4 eggs
- 2 packet vanilla pudding mix
- 150 g granulated sugar
- 1 packet vanilla sugar
For the Chocolate Ganache:
- 150 g dark chocolate
- 120 g heavy cream
Zubereitung
Chocolate Shortcrust Pastry:
- 100 g cold butter, 150 g all-purpose flour, 25 g unsweetened cocoa powder, 1 egg, 50 g powdered sugar, 1 pinch saltAdd all ingredients for the shortcrust pastry into the mixing bowl and knead 20 sec / Speed 4.
- Wrap the soft dough in plastic wrap and chill in the fridge for about 30 min.
- In the meantime, preheat your oven to 175 °C conventional heat and rinse the mixing bowl.
- Next, press the chilled dough evenly onto the bottom of a 26 cm springform pan lined with parchment paper, keeping it flat without pulling up a rim.
- Prick the crust several times with a fork, then blind bake for 15 minutes.
Cherry Filling:
- 1 large jar of sour cherriesMeanwhile, prepare the cherry filling. Drain the sour cherries and reserve the cherry juice.
- 40 ml Kirsch (cherry brandy), 1 tbsp cornstarch, 1 packet vanilla sugarAdd 200 ml of the reserved cherry juice, Kirsch, cornstarch, and vanilla sugar into the mixing bowl and cook 5 min / 100°C / Speed 2.
- Fold in the cherries and cook 2 min / 80°C / Reverse mode / Soft stir. Transfer to a bowl, rinse the mixing bowl, and move on to the cheesecake layer.
Cheesecake Layer:
- 500 g Quark, 200 g sour cream, 300 g cream cheese, 4 eggs, 2 packet vanilla pudding mix, 150 g granulated sugar, 1 packet vanilla sugarAdd all ingredients for the cheesecake layer into the mixing bowl and mix 30 sec / Speed 5 until smooth.
Baking:
- Pour half of the cheesecake filling onto the pre-baked crust, top with the cherry filling, then pour the remaining cheesecake mixture over top and smooth out the surface.
- Bake the cake at the same temperature for an additional 45 minutes.
- Turn off the oven and let the cheesecake rest inside with the door closed for 20 minutes.
- Remove from the oven and let it cool completely.
Chocolate Ganache:
- 150 g dark chocolateBreak the dark chocolate into pieces and add to the mixing bowl. Chop 5 sec / Speed 8.
- 120 g heavy creamAdd the heavy cream and melt 2 min / 50 °C / Speed 3. Scrape down the sides of the bowl with a spatula if needed and blend for a few extra seconds.
- Pour the glossy ganache over the cooled cheesecake and smooth it out evenly.
- Refrigerate for at least 1 hour so the ganache sets completely.
- Slice, serve, and enjoy!
Black Forest Cheesecake
Click stars to rate now
Zutaten
For the Chocolate Shortcrust Pastry:
- 100 g cold butter cubed
- 150 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 egg
- 50 g powdered sugar
- 1 pinch salt
For the Cherry Filling:
- 1 large jar of sour cherries 680 g
- 40 ml Kirsch (cherry brandy) optional
- 1 tbsp cornstarch heaping
- 1 packet vanilla sugar
For the Cheesecake Filling:
- 500 g Quark
- 200 g sour cream
- 300 g cream cheese
- 4 eggs
- 2 packet vanilla pudding mix
- 150 g granulated sugar
- 1 packet vanilla sugar
For the Chocolate Ganache:
- 150 g dark chocolate
- 120 g heavy cream
Zubereitung
Chocolate Shortcrust Pastry:
- 100 g cold butter, 150 g all-purpose flour, 25 g unsweetened cocoa powder, 1 egg, 50 g powdered sugar, 1 pinch saltAdd all ingredients for the shortcrust pastry into the mixing bowl and knead 20 sec / Speed 4.
- Wrap the soft dough in plastic wrap and chill in the fridge for about 30 min.
- In the meantime, preheat your oven to 175 °C conventional heat and rinse the mixing bowl.
- Next, press the chilled dough evenly onto the bottom of a 26 cm springform pan lined with parchment paper, keeping it flat without pulling up a rim.
- Prick the crust several times with a fork, then blind bake for 15 minutes.
Cherry Filling:
- 1 large jar of sour cherriesMeanwhile, prepare the cherry filling. Drain the sour cherries and reserve the cherry juice.
- 40 ml Kirsch (cherry brandy), 1 tbsp cornstarch, 1 packet vanilla sugarAdd 200 ml of the reserved cherry juice, Kirsch, cornstarch, and vanilla sugar into the mixing bowl and cook 5 min / 100°C / Speed 2.
- Fold in the cherries and cook 2 min / 80°C / Reverse mode / Soft stir. Transfer to a bowl, rinse the mixing bowl, and move on to the cheesecake layer.
Cheesecake Layer:
- 500 g Quark, 200 g sour cream, 300 g cream cheese, 4 eggs, 2 packet vanilla pudding mix, 150 g granulated sugar, 1 packet vanilla sugarAdd all ingredients for the cheesecake layer into the mixing bowl and mix 30 sec / Speed 5 until smooth.
Baking:
- Pour half of the cheesecake filling onto the pre-baked crust, top with the cherry filling, then pour the remaining cheesecake mixture over top and smooth out the surface.
- Bake the cake at the same temperature for an additional 45 minutes.
- Turn off the oven and let the cheesecake rest inside with the door closed for 20 minutes.
- Remove from the oven and let it cool completely.
Chocolate Ganache:
- 150 g dark chocolateBreak the dark chocolate into pieces and add to the mixing bowl. Chop 5 sec / Speed 8.
- 120 g heavy creamAdd the heavy cream and melt 2 min / 50 °C / Speed 3. Scrape down the sides of the bowl with a spatula if needed and blend for a few extra seconds.
- Pour the glossy ganache over the cooled cheesecake and smooth it out evenly.
- Refrigerate for at least 1 hour so the ganache sets completely.
- Slice, serve, and enjoy!
