Ever get hit with a craving for Black Forest Cheesecake and then talk yourself out of it—because it just seems like a big to-do? Yeah, me too. But, honestly? Once you understand the simple steps (yeah, even the water bath bit, I promise), you’ll wonder what you were so freaked out about. With one bite, you’re smack in the middle of chocolate, cherries, and creamy cheesecake, no five-star restaurant necessary. Oh, and if you want a shortcut version, I’ve got a great no-bake Black Forest cheesecake trick up my sleeve (check it out here). But today, I’m showing you the real deal like this Black Forest Cheesecake beauty (right here). Just bring your stretchy pants and a mixing bowl.

Why you’ll love this Black Forest Cheesecake

Let me just say up front, I did not grow up with fancy desserts. But this Black Forest Cheesecake? It’s impressive, even to the in-laws (who have opinions, mind you). It’s chocolatey and creamy, with that big punch of cherry on top, and it doesn’t taste overly sweet like some store-bought cheesecakes.

Here’s what totally sold me: It’s got that glorious, rich cheesecake filling, but with deep chocolate flavor like, actually chocolate, not just brown and wishful thinking. The cherry topping is sticky and tart and balances everything out, so you don’t feel like you’re eating a block of fudge (no judgment if that’s your thing, though). The chocolate crust basically tastes like an Oreo hug. Plus, it slices up with zero fuss no weird, goopy mess.

Oh, almost forgot: Every time I’ve brought it to a party, someone asks for the recipe. It might just be the thing that finally gets Uncle Ron to say something nice. No promises, but miracles can happen.

How to Make this Black Forest Cheesecake

Ok, real talk, making a Black Forest Cheesecake is more about patience than skill. You’re gonna need your basic baking gear, but nothing weird or super expensive. The crust? I do chocolate cookies blitzed up with butter. Press that sucker down (use a measuring cup for flat edges) and bake for a few minutes just so it sets.

Filling time. You want your cream cheese room temp, seriously, this matters, or you’ll get little lumps. Mix that with sugar, a couple eggs, melted real chocolate, a splash of vanilla, and a bit of sour cream. Pour it right over the crust.

Now…the water bath. I know, I know, don’t roll your eyes. Just wrap your pan in foil, stick it in a bigger dish, and pour in hot water about an inch up the sides. It keeps everything creamy and smooth, so don’t skip it unless you want Grand Canyon-style cracks. Bake slow and low. Let it cool in the off oven if you can stand it (crucial for texture). When it’s finally out, pop it in the fridge to set.

Once chilled, crown it with a quick cherry sauce, just simmer pitted cherries, sugar, and a splash of lemon. Pour it on, let it drip down the sides. I do a dollop of sweetened whipped cream too, if company’s coming (or, if I’m just feeling sassy).

“I followed your Black Forest Cheesecake recipe for my best friend’s birthday turned out so smooth, I got labeled ‘the dessert guy’ at work. Didn’t know I had it in me!” — Nick, Chicago

Recipe Substitutions & Variations

Let’s be honest, nobody wants to hunt down rare ingredients, especially not me. Swap that chocolate cookie crust for a classic graham cracker one if you like. Not a fan of cherries? Raspberries totally work (not traditional, but…life’s short). If you don’t eat eggs, there are plenty who’ve had success with store-bought egg replacer someone in my family, a hardcore vegan now, swears by it.

Don’t have fresh cherries? Canned, jarred, or frozen use what you can get. Heck, you could stir through some dark chocolate chunks into the filling right before baking for an extra boost. Wild, I know, but it works.

If you fancy a more laid-back version for summer picnics (strangely specific, but I’m here for it), then the no-bake Black Forest cheesecake is a winner set it up in a pie plate and call it a day. And if you prefer extra chocolate flavor, drizzle with ganache, or serve alongside these gooey Black Forest Brownies for overload in the best way.

Expert Cheesecake Baking Tips

Let’s cut it straight cheesecake’s not hard, it’s just fussy if you rush. Here’s what I wish someone told me on my first round:

Room temp ingredients make all the difference, especially the cream cheese. Give it at least an hour out of the fridge. And hey, when mixing, don’t whip air into it think gentle. Too much beating means cracks. Also, pre-bake the crust. Soggy bottom? Nobody wants it (ask Paul Hollywood, I’m sure he’d agree).

Let your finished cheesecake cool in the oven door cracked, oven off. Crazy, but it prevents big cracks. Patience is the secret ingredient. Chilling overnight is non-negotiable if you want perfect slices.

If disaster strikes (it does, yikes), hide cracks with more cherry topping and whipped cream. No one will know unless you blab.

Prepare the Water-Bath

Oh boy—this is the part everyone worries about. I used to skip it (guilty), but now I’m a convert. Here’s my lazy-day plan:

Double wrap your springform pan in heavy-duty foil (no leaks allowed!)
Place pan in your biggest roasting pan or casserole dish.
Pour hot tap water in the bigger pan, about an inch up the sides. Don’t burn yourself, now.
Bake, then peace of mind—smooth-textured heaven, no cracks.

That’s it! If you don’t do the water bath, your cheesecake’s probably still edible, but…well, don’t blame me for cracks.

Common Questions

Q: How do I know when it’s done baking?
A: The middle should jiggle slightly like set Jell-O, not runny. It firms up as it chills.

Q: Can I make this ahead?
A: Absolutely. It’s actually better the next day. Make the day before and chill overnight.

Q: What’s the best way to cut clean slices?
A: I use a big, sharp knife, run it under hot water, and wipe between each cut. Yeah, it’s a little fussy, but looks amazing.

Q: Can I freeze Black Forest Cheesecake?
A: Yep! Freeze in slices, wrapped well. Thaw in the fridge when you’re ready.

Q: Is there a gluten-free option?
A: Just use gluten-free cookies for your crust. Everything else is naturally gluten-free.

Ready to Bake? Bring On the Cherries!

Making this Black Forest Cheesecake might sound like you need a pastry diploma, but you really don’t. Remember room temp cream cheese, gentle mixing, and that trusty water bath are your golden tickets. If you want to see another wild spin, try my Oreo Cheesecake for a crowd-pleaser. And if you’re drooling over more ideas, don’t stop at just one recipe peek at white chocolate raspberry cheesecake, too! Looking for more inspiration? You can check out the classic Black Forest Cheesecake idea by Blue Bowl, grab tips from the Glorious Treats version, or really take it up a notch with Sense & Edibility’s homemade cherry topping. Seriously, just get in the kitchen and start. If you mess it up? Pile on more cherries and call it rustic.

Black Forest Cheesecake

A rich and decadent Black Forest Cheesecake combining chocolatey cream cheese filling and a tart cherry topping, perfect for any occasion.

Prep Time 30

Cook Time 1

Total Time 1 30

Serving Size 10 servings

Ingredients

For the crust

2 cups chocolate cookies, crushed Such as Oreo cookies
1/2 cup butter, melted

For the filling

3 packages cream cheese, room temperature Let sit out for at least an hour
1 cup sugar
3 large eggs
8 ounces dark chocolate, melted
1 teaspoon vanilla extract
1/2 cup sour cream

For the cherry topping

2 cups fresh or frozen cherries, pitted
1/2 cup sugar
1 tablespoon lemon juice

For garnish

1 cup whipped cream, sweetened Optional, for serving

Instructions

Preparation

Preheat your oven to 325°F (160°C).
For the crust, combine the crushed chocolate cookies and melted butter in a bowl. Press the mixture into the bottom of a springform pan.
Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.

Filling

In a mixing bowl, beat the room temperature cream cheese until smooth. Gradually add the sugar and mix until well combined.
Add the eggs one at a time, mixing gently after each addition.
Stir in the melted chocolate, vanilla extract, and sour cream until completely incorporated.
Pour the cheesecake filling over the crust.

Water Bath

Wrap the outside of the springform pan with heavy-duty foil to prevent leaks.
Place the wrapped pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about an inch up the sides of the springform pan.

Baking

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center jiggles slightly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for about an hour for better texture.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Cherry Topping

To make the cherry topping, combine the cherries, sugar, and lemon juice in a saucepan over medium heat.
Bring to a simmer and cook until the cherries soften, about 10 minutes. Let it cool slightly.
Pour the warm cherry sauce over the chilled cheesecake before serving. Optionally top with whipped cream.

Notes

For variations, you can substitute chocolate cookie crust with graham cracker crust and use raspberries instead of cherries. If you don't eat eggs, consider using an egg replacer.