Black Forest Cheesecake
A rich chocolate shortcrust pastry, fruity cherry filling, and a velvety creamy cheesecake layer—simply irresistible!
Servings: 12
Calories: 510kcal
Equipment
- Thermomix
- Spatel
- Schüssel
- Springform mit 26 cm Durchmesser
Zutaten
For the Chocolate Shortcrust Pastry:
- 100 g cold butter cubed (approx. 3.5 oz)
- 150 g all-purpose flour (approx. 5.5 oz)
- 25 g unsweetened cocoa powder (approx. 1 oz)
- 1 egg
- 50 g powdered sugar (approx. 2 oz)
- 1 pinch salt
For the Cherry Filling:
- 1 large jar of sour cherries 680 g
- 40 ml Kirsch (cherry brandy) optional (approx. 1.5 fl oz)
- 1 tbsp cornstarch heaping
- 1 packet vanilla sugar
For the Cheesecake Filling:
- 500 g Quark (approx. 17.5 oz)
- 200 g sour cream (approx. 7 oz)
- 300 g cream cheese (approx. 10.5 oz)
- 4 eggs
- 2 packet vanilla pudding mix
- 150 g granulated sugar (approx. 5.5 oz)
- 1 packet vanilla sugar
For the Chocolate Ganache:
- 150 g dark chocolate (approx. 5.5 oz)
- 120 g heavy cream (approx. 4 oz)
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 (350°F) conventional heat and rinse the mixing bowl.
- Next, press the chilled dough evenly onto the bottom of a 26°C (80°F)m 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.
Pro Tip: Lay the plastic wrap you used to chill the dough right on top and press it down with your hands. It makes everything so clean and easy!
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 (210°F) / Speed 2.
- Fold in the cherries and cook 2 min / 80°C (180°F) / 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 (120°F) / 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!
