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Black Forest Cheesecake Pie

This dessert marries silky baked cheesecake and tart cherries into one stunning pie, with a crunchy chocolate crust and a velvety filling, making every occasion feel celebratory.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: German, International
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g chocolate biscuits, crushed
  • 100 g unsalted butter, melted
For the cheesecake filling
  • 400 g cream cheese, softened Use room-temperature for the smoothest filling.
  • 150 g granulated sugar
  • 200 g dark chocolate, melted and cooled Let cool slightly before adding to the mixture.
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200 ml double cream You can substitute with heavy cream.
For the cherry topping
  • 300 g fresh or frozen cherries, pitted
  • 50 g granulated sugar Adjust according to tartness of cherries.
  • 2 tbsp water
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tbsp cherry liqueur (optional) Increase to 2 tbsp for a deeper flavor.
For the whipped cream
  • 200 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
For garnish
  • Dark chocolate shavings or curls

Method
 

Preheat the oven and prepare the pan
  1. Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.
  2. Grease and line a 23cm (9-inch) springform tin with parchment paper.
Make the crust
  1. In a medium bowl, combine the crushed chocolate biscuits and melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of the prepared springform tin.
  3. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Prepare the cheesecake filling
  1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the melted and cooled dark chocolate and mix until fully incorporated.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Mix in the vanilla extract and double cream until fully combined.
  5. Pour the cheesecake mixture over the cooled crust and spread it evenly.
Bake the cheesecake
  1. Bake for 45-55 minutes, or until the edges are set and the centre is slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  3. Remove from the oven and refrigerate for at least 4 hours, or overnight, until fully set.
Prepare the cherry topping
  1. In a medium saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices and the mixture begins to boil.
  2. Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and stir in the cherry liqueur, if using. Let it cool completely.
Make the whipped cream
  1. In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.
Assemble the cheesecake
  1. Once the cheesecake is fully set, remove it from the springform tin and transfer to a serving plate.
  2. Spread the cooled cherry topping over the cheesecake.
  3. Pipe or spread the whipped cream around the edges of the cheesecake.
  4. Garnish with dark chocolate shavings or curls.
Serve
  1. Slice and serve chilled. Enjoy!

Notes

Keep the cheesecake tightly covered in the refrigerator for up to 3–4 days. If you want to freeze it, slice first, wrap individual slices in plastic, then foil; freeze up to 1 month. Thaw slowly in the fridge overnight before serving to preserve texture.