Black Forest Cheesecake

As the cherry season slowly begins 😍, this cake is just perfect 😊👍🏼

Here’s how you make it:


For the Crust:

  • 200g (about 7 oz) Chocolate Cookies (e.g., Oreos)
  • 100g (about 3.5 oz) Butter

For the Filling:

  • 700g (about 25 oz) Cream Cheese
  • 400g (about 14 oz) Quark (or use cottage cheese)
  • 6 Eggs
  • 200g (about 7 oz) Heavy Cream
  • 280g (about 10 oz) Sugar
  • 2 packets of Vanilla Sugar (or use 2 teaspoons of vanilla extract)
  • 30g (about 1 oz) Flour

For the Topping:

  • 1 can of Sour Cherries (350g or about 12 oz, drained weight)
  • 4 tablespoons Cornstarch
  • 2 tablespoons Sugar
  • 300g (about 10 oz) Fresh Cherries
  • 100g (about 3.5 oz) Chocolate Shavings
  1. Melt the butter for the crust. Finely chop the chocolate cookies and mix them with the melted butter.
  2. Press the mixture into a 26cm (about 10-inch) round cake pan and refrigerate for 15 minutes.
  3. Mix all the ingredients for the filling in a bowl at low speed (don’t beat it).
  4. Slowly pour the filling over the crust and bake at 200°C (about 390°F) convection for 15 minutes. Then reduce the temperature to 130°C (about 270°F) and bake for another 60 minutes.
  5. After baking, turn off the oven and let the cake sit in the oven for 2 hours. Then refrigerate it for an additional 2 hours.
  6. For the cherry topping, save the cherry water (about 300ml).
  7. Boil 250ml of the cherry water. Mix the rest with cornstarch and sugar, and add it to the boiling liquid until it thickens.
  8. Stir in the sour cherries and spread them over the cake. Refrigerate until serving (preferably overnight).
  9. Decorate as you like.

Enjoy your delicious treat! 😍

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