*This post may contain affiliate links. Please see my disclosure for more details!*
Biscuit Base, Chocolate & Cherry Kirsch Cheesecake Filling, Vanilla Cheesecake, Fresh Cherries & even more Chocolate. The BEST Black Forest Cheesecake ever!
Soooo Christmas 2016 is upon us… its less than two weeks away. TWO WEEKS. And I am buzzing. I adore Christmas; the lights, the food, the TV, the food, the family get togethers, the food, and the all round general happiness. But yeah, as you can tell, I LOVE the food so much more than normal food! Also, Christmas is a great excuse to bake! As you guys have already seen, I have posted a few already for this year, and I have many for last year such as my No-Bake Terry’s Chocolate Orange Cheesecake and Christmas Tree Brownies, so you aren’t short of Christmas Inspiration on my blog!
When I was trawling Pinterest for Christmas bakes and inspiration, there was ‘Black Forest’ things eeezverywhere. My Boyfriends Mum made the Paul Hollywood Black Forest Trifle for Christmas a couple of years ago, and that was actually surprisingly delicious and good, and after asking my own Mum how good Black Forest stuff was, I knew something Black Forest had to happen.
I won’t lie, Black Forest stuff isn’t my favourite, because for me Chocolate Orange anything beats it, so I was still a little unsure of using it to create something slightly different. My family and I bought a Black Forest Gateau in Switzerland about 10 years ago (Still doesn’t beat Terry’s.) but it was truly amazing but as that was so long ago, I hadn’t had it for a while so I was a little dubious about experimenting.
However, now in Cheesecake form, the Black Forest flavour combination is genuinely up with one of my favourites now. (YES THAT’S RIGHT, CHEESECAKE. I mean come on, Christmas Cheesecakes like my No-Bake Baileys Cheesecake are just the best.)
The combination of a Digestive Biscuit Base, with a Cheesecake filling made with Chocolate Cheesecake, Kirsch soaked Cherries, and even more Kirsch is BEAUTIFUL. Adding a Vanilla Cheesecake to the top instead of Whipped Cream was just me trying to do something a little different, and I loved it. Topping that with some Fresh Cherries, Chocolate Curls and a Kirsch/Cherry Reduction drizzle was ooooohmygolly Black Forest heaven. If you have any questions about the recipe leave a comment below! Enjoy!
Black Forest Cheesecake!
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter
Cheesecake Filling
- 500 g Full-Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 100 g Milk Chocolate
- 100 g Dark Chocolate
- 1x Jar Opies Black Cherries in Kirsch
- 1-2 tbsp Kirsch
Decoration
- 180 g Full-Fat Cream Cheese
- 100 ml Double Cream
- 75 g Icing Sugar
- 1 tsp Vanilla Extract
- Chocolate Curls
- Spare liquid from Cherry Jar
- Fresh Cherries
Instructions
For the Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat until smooth.
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
- Drain the Cherries in Kirsch from the liquid and separate the two. I pour the kirsch liquid back into the jar and refrigerate for now.
- In a separate bowl, melt the two chocolates together in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined. Add in the slightly cooled melted chocolate and whisk till smooth.
- Pour in the liquid double cream and continue to whip the cheesecake until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid)
- Once done, it will hold it self completely when finished whipping. Add the drained cherries to the mixture, along with one tablespoon of kirsch, and fold together. If you like, add another tablespoon of kirsch and fold through again!
- Pour the mix on to the biscuit base and smooth over. In a separate bowl, whip together the 180g Cream Cheese, 100ml cream, icing sugar and vanilla until thickened.
- Pipe rosettes around the edge of the cheesecake (like pictured) and add a fresh cherry to each. Add any spare cherries into the middle of the hole in the middle! Cover the cheesecake, and chill in the fridge for at least 5-6 hours or preferably overnight.
- Remove the cheesecake from the tin, I use a thin metal spatula to lift mine off the base in one piece. In a pan, add the liquid from the Cherries in Kirsch Jar and boil, continue to boil for a few minutes so the liquid reduces down to a thicker syrup.
- Cool the liquid and drizzle over the cheesecake. Sprinkle over some Chocolate Curls, and huzzaaaaah, you’re done!
Notes
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
- When reducing the Kirsch liquid down to drizzle on the cheesecake, be careful not to over reduce as it’ll almost turn to a caramel and go solid. I reduce my liquid to about 1/4 of the original amount by letting it boil constantly for a few minutes.
- I used the Opies Black Cherries in Kirsch as the cherries are pitted, and they’re soaked in kirsch to suit the ‘Black Forest’ theme. If you want an alcohol free version, use a ‘Cherry Filling‘ jar, or even Black Cherry Jam!
- Also, you can drizzle the cheesecake with melted chocolate, cherry jam, or beaten down Cherry Filling instead of the spare Cherry Kirsch liquid if you wished! And you can easily just use Whipped Cream on top instead of the Vanilla Cheesecake but that’s up to you!
- This Cheesecake will last covered in the fridge for 3 days!
ENJOY!
Find my other Christmas & Cheesecake Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
20 Comments
E Neill
May 3, 2020 at 8:22 pmLast week I made the milky bar so thought we’d try something a little different. Not at all disappointed with the taste but it hasn’t set the same as before. However we don’t care. It’s delicious!
I made it with cherries in syrup and followed the same steps. Seems to have worked well and tastes fab. Thank you!
Anne Bamber
November 4, 2019 at 2:08 pmHi Jane,
I really want to make any of these Cheesecakes,
but am concerned that my tin is a 9in loose bottom.
Will this affect my recipe.
Thank you
Jane's Patisserie
November 4, 2019 at 2:16 pmIt will just make the cheesecake thinner, as a 9″ is roughly 1/3 bigger in volume (Depending on depth) x
Claire Ingram
December 26, 2018 at 11:24 amPretty pleased with how it looks. About to take it to a family dinner. Can’t add a pic??
Pamela Martin
December 17, 2018 at 5:26 pmI made this and it went down really well however despite being left overnight in the fridge it was very soft making it a bit messy to cut. I’m wondering if I needed more chocolate to help it set.
The mixture appeared to become looser when I folded in the cherries even though they had been drained well.
Jane's Patisserie
December 17, 2018 at 5:40 pmIt can naturally get a little looser, but it probably just needed to be firmer before mixing in the cherries and it would have been fine! (Or add in more chocolate, yes)
Catrin
December 16, 2017 at 12:16 pmHi Jane
Im planing on making this for christmas but how much cherries do I need (in grams) can’t find opies black cherries?? Thanks Cat
Jane's Patisserie
December 17, 2017 at 8:26 amIf you can’t source the cherries in kirsch, use 500-600g of fresh cherries, halve them and de stone them, and soak them in Kirsch over night instead. x
Anna
October 24, 2017 at 10:28 pmHi Jane! What do you think may be the reason of the mixture splitting? It did so at the stage of adding the chocolate (properly cooled) to Philadelphia (straight from the fridge). I proceded with the double cream and it nicely thickened as in all other recepies I’ve tried. I must say it doesn’t bother me that much here because it all still tastes amazing, doesn’t even look bad – one could be forgiven thinking I was going for a Stracciatella look. However I’d like to avoid it in your other recepies I intent to try.
Jane's Patisserie
October 25, 2017 at 8:34 amAre you sure it split or did it seize? If the chocolate went slightly lumpy but the cheesecake set well then it’s seized, try using slightly more room temperature cream cheese as your chocolate might have been too cooled. If it’s split, it’s over mixing. Try whipping the cream separately and fold it in if you have problems on where to stop whisking.
Anna
October 25, 2017 at 10:28 amThank you so much. It didn’t split, you’re right, it seized. Next time I’ll cool the chocolate slightly (as it states in the recipe) not completely and perhaps take Philadelphia from the fridge a little earlier, but will it whip then? I’ve made many of your cheesecakes always using very chilled dB cream and fridge cold Philadelphia. The mix always whips up and sets well so I don’t want to start messing up with it.
Jane's Patisserie
October 25, 2017 at 10:31 amTo be fair it should be fine if the chocolate is just slightly less cool, and warmer as I use fridge cold stuff as well. ?
Hope
June 23, 2017 at 3:08 amSome of these ingredients are foreign to me….what is digestives and double cream? Would that be similar to Graham crackers and heavy whipping cream? Also can I soak fresh cherries in kirsch and user that in the cheesecake? I have never heard of opies black cherries in kirsch.
Kristina
May 7, 2017 at 9:38 amI made this for my boyfriend’s birthday and it was a massive success!!! And soooo easy to make!!
I added cocoa powder to the biscuit base to make it darker, like the sponge in the gateau. I also couldn’t find kirsch in my local shops, so I used cherry brandy instead and it was delicious!!! I also couldn’t find cherries in kirsch so I used cherries in syrup and soaked them in the cherry brandy for 30mins or so until I prepared everything else.
Thank you so much for this recipe!!! I will definitely be making this again and again!!!!!
Ali Titmas
December 29, 2016 at 9:59 pmHow long do your cheesecakes last on average?
Jane's Patisserie
December 30, 2016 at 8:19 pmAs they all say, 3 days once set! (As long as the fresh cream has a long enough date for that!) x
Catherine
December 15, 2016 at 9:29 amHi Jane, I have been looking for a Black Forest cheesecake everywhere and now I’ve found this, I am going to have to try and make it!
Quick question, do you think that instead of Kirch, I could use cherry brandy? I have a bottle of that, which I only use when making Black Forest Gateau and just thought it’d be a shame to waste it. Thank you.
Jane's Patisserie
December 15, 2016 at 9:30 amUmm I guess you could? Obviously I’ve never tried it, and put very small amounts in at a time maybe just in case?! Sounds delicious though! xx
Sarah
December 12, 2016 at 8:00 pmI’m making this for Christmas! Looks amazing as do all your creations! Merry Christmas! X
Jane's Patisserie
December 12, 2016 at 10:56 pmOooh yay!! Merry Christmas to you too! x