Black Forest Cheesecake

Bake the Cheesecake

1. Place the springform pan in a larger roasting pan and fill the outer pan halfway with hot water (water bath).This prevents cracks and promotes even, creamy baking.
2. Bake for 50–55 minutes, until the center is set but slightly jiggly.The edges will be firm, but the center should wobble gently when nudged.
3. Turn off oven, crack door open, and let cool inside for 1 hour.Gradual cooling prevents sudden temperature shocks that cause cracking.
4. Cool completely at room temperature, then refrigerate 4 hours or overnight.Fully chilling allows the flavors to deepen and the texture to firm.

Make the Cherry Topping

1. In a saucepan, cook cherries, sugar, and lemon juice for 5–7 minutes.The cherries will release their juices and begin to soften.
2. Stir in the cornstarch-water mixture and cook until thickened.The sauce should become glossy and coat the cherries well.
3. Add kirsch if desired, then cool completely.Cooling prevents melting the whipped cream or cheesecake.

Whipped Cream

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.The cream should stand tall when the beaters are lifted.

Assemble & Decorate

1. Spread or pipe whipped cream along the cheesecake edges.A border creates a clean frame for the cherry topping.
2. Spoon cooled cherry topping into the center.Let the sauce settle naturally for a rustic, glossy finish.
3. Garnish with chocolate curls and whole cherries.The contrast of chocolate and cherries adds classic Black Forest charm.

This Black Forest Cheesecake is rich, creamy, fruity, and visually striking—ideal for celebrations or any moment that calls for something truly special. 🍒🍫