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German Black Forest Cheesecake

Carne Diem Culinary
This German Black Forest Cheesecake is a chocoholic's dream. Creamy, indulgent chocolate cheesecake on a chocolate Graham cracker crust, and topped with Kirsch marinated sweet cherries and a homemade cherry infused whip cream.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour
Refrigerator time 12 hours
Total Time 13 hours 45 minutes
Course Dessert
Cuisine European, German
Servings 8 people
Calories 1077 kcal

Equipment

  • 9 inch Springform Cake/Pie Pan
  • food processor
  • iSi Whip or hand beater

Ingredients
  

Topping

  • ½ Cup Kirsch
  • ¼ Cup Sugar
  • 12 Ounces Dark Sweet Cherries Thawed
  • 1 Tablespoon Cornstarch
  • 1 tea Lemon Juice

Cherry Whip Cream

  • 1 Tablespoon Powdered Sugar
  • ½ teaspoon Vanilla
  • ½ Pint Heavy Cream
  • 1 teaspoon Juice from the Marinated Cherries

Filling

  • 6 Ounces Quark
  • 3 Packages Cream Cheese
  • 1 ¼ Cups Sugar
  • ¼ Cup Cocoa Powder
  • 4 Ounces German Sweet Chocolate
  • 4 Ounces Bittersweet Chocolate
  • 3 Eggs Beaten
  • 1 tea Vanilla
  • ¼ Cup Dark Sweet Cherries Chopped

Chocolate Graham Cracker Crust

  • 15 Chocolate Graham Crackers Finely Crushed
  • ¼ Cup Sugar
  • 8 Tablespoons Butter Melted

Instructions
 

Soak the Cherries

  • Soak the cherries in the kirschwater for at least 4 hours or overnight. For less alcohol flavor only soak half of the cherries and reserve the remaining cherries.

Make the Crust

  • Finely chop the crackers in a food processor. Add the melted butter and sugar and pulse to combine.
  • Form the crust into a greased 9 inch springform pan and refrigerate until needed.

Make the Filling

  • Add the sugar, softened cream cheese, and quark to the bowl of a stand mixer. Mix the cream and sugar together until it is smooth. Scape the sides of the bowl then add the cocoa powder and mix to combine.
  • Add the eggs one at a time, mixing and scaping between each addition.
  • Melt the chocolate using a double broiler on in a metal pan over a pot of simmering water.
  • Add the melted chocolate to the bowl with the cream cheese mixture along with the chopped cherries and 1 teaspoon of vanilla.
  • Pour over the graham cracker crust and smooth and even our the top.

Bake the Cheesecake

  • Bake at 350 degrees for 1 hour rotating half way through. The cake is done when the center barely jiggles and the top no longer appears wet.
  • Refrigerate, uncovered overnight.

Make the Whipped Topping

  • Add the heavy cream, powdered sugar, cherry juice, and vanilla to a bowl and beat until stiff peaks are formed.
  • If using an iSi Whip add all the the chilled ingredients and use one charge for the iSi Whip. Shake 5-8 times or until it reaches the desired consistency.

Make the Cherry Topping

  • Remove the cherries from the fridge and pour over a strainer. Reserve the cherry juice and set aside.
  • Stir the sugar in with the cherries then add to a sauce pan. Heat over medium heat, stirring occasionally.
  • In a separate bowl add the cornstarch in with ¼ cup of the reserved cherry juice and stir until smooth.
  • After about 5 minutes the cherry mixture should reach a boil. At this point stir in the cherry juice-cornstarch mixture and stir until the syrup has thickened, about a minute. Remove the pan from the heat and stir in 1 teaspoon of lemon juice. Chill the mixture in the refrigerator until ready to use.

Assemble the German Black Forest Cheesecake

  • Remove the cheesecake from the refrigerator and top with the cherry topping. Top the edge with the whipped cream topping.

Nutrition

Calories: 1077kcalCarbohydrates: 102gProtein: 14gFat: 66gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 226mgSodium: 599mgPotassium: 390mgFiber: 3gSugar: 67gVitamin A: 2168IUVitamin C: 2mgCalcium: 154mgIron: 4mg
Keyword bittersweet chocolate, cherry, chocolate, german chocolate, Graham Cracker, iSi Gourmet Whip, Kirsch, Quark, Whip Cream
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