Black Forest Cherry Cheesecake

READY IN: 2hrs 10mins
Recipe by Kim127

This comes from Cooking Light. I have not made this yet. I am posting for the Zaar World Tour 2006. Prep time does not include chill time for cherry topping, but it can chill while the cheesecake is baking.

Top Review by Tinkerbell

Rich & decadent, this cheesecake is. The filling was very smooth & creamy. I wasn't sure about the chocolate grahams at first, but turns out to be one of the best parts. I followed the recipe on almost everything. I had to use frozen cherries, one fat-free cream cheese & one regular. The only change I'll make in the future is to add a drop or two of almond extract to the cherry topping & decrease the unsweetened cocoa to just 2 Tablespoons. (Personal preferance to make it a little sweeter.) Also, if using frozen cherries I'd advise cutting the cherries for the top while frozen & then keep frozen until time to put them on top. I didn't & they were pretty messy to cut & then not very pretty all squishy on top. I think this would look fabulous when we can get fresh fruit. Tested & enjoyed during Photo Swap of Jan 2008!

Ingredients Nutrition


  1. To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.
  2. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
  3. Preheat oven to 350°F.
  4. To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
  5. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350°F for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°F.
  6. To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips.
  7. Pour cheese mixture into prepared pan. Bake at 300°F for 50 minutes or until almost set (center will not be firm, but will set up as it chills).
  8. Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
  9. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.

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