Black Forest Cheesecake

A slice of chocolate cheesecake topped with whipped cream, chocolate and cherries being removed from the cheesecake.

A simple no-bake Black Forest Cheesecake topped with whipped cream, grated chocolate and cherries.

5 from 2 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 20

Chilling time: 4

Total Time: 4 20

Servings: serves

Calories: 467kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Beaters, stand-mixer or Thermomix
Food processor or Thermomix

Ingredients

For The Cheesecake

266 g Oreos or any chocolate cookies
100 g butter melted
240 g (1 cup) cream lightly whipped
200 g milk chocolate
2 ½ teaspoon gelatine dissolved in ¼ cup boiling water, cooled
500 g cream cheese softened to room temperature
1 teaspoon vanilla bean paste or vanilla extract
150 g (¾ cup) caster sugar superfine

For Decorating

300 ml thickened cream
50 g dark chocolate grated
425 g pitted cherries see notes

Instructions

Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Finely crush Oreos in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
If using a Thermomix: Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the Oreos and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip the cream and set aside.
If using a Thermomix: Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Melt the milk chocolate and set aside to cool slightly.
If using a Thermomix: Place the milk chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
If using a Thermomix: Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine and the cooled melted chocolate to the mix and beat until well combined.
If using a Thermomix: Add the cooled, dissolved gelatine and the cooled melted chocolate to the mix and mix for 30 seconds on Speed 5.
Fold through the whipped cream.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight).
Whip the thickened cream using hand-held beaters or a stand mixer until firm peaks form.
If using a Thermomix: Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!).
Spread the whipped cream over the top of the cheesecake.
Grate the dark chocolate over the top of the whipped cream.
Drain the liquid from the pitted cherries. Decorate the top of the cheesecake with the cherries.
Cut into slices and serve.

Notes

RECIPE NOTES & TIPS

Room Temperature Ingredients: Always bring your cream cheese to room temperature for a smooth texture.
Gelatine: Sprinkle gelatine powder lightly over the hot water, rather than pour water over the gelatine, and stir vigorously with a fork or whisk until it has dissolved. Let it cool before mixing, otherwise it can seize the filling.
Use A Springform Pan: Makes it so much easier to remove the cheesecake cleanly.
Overnight Is Best: Minimum is 4 hours chilling time, but ideally chill overnight for the perfect set and flavour.
Storage: Keep cheesecake in the fridge for up to 3 days in an airtight container.
Freezing (Undecorated): Wrap whole, or slices individually, in cling wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge, then decorate.
Fresh vs Canned Cherries: Fresh are beautiful for presentation, but canned cherries work perfectly too. Drain canned cherries well.
Add Extra Chocolate: Grate or shave a little extra chocolate for that stunning café-style finish.

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