This chocolate cheesecake and cherries is my version of the black forest cake in the form of a cheesecake. I prepared her for a friend's birthday a few weeks ago and it was a success.

His favorite dessert is cheesecake and he loves chocolate so I didn't hesitate to make a chocolate cheesecake with cherries in the purest style of the cake. Black Forest.

It is very easy to prepare and I also leave you the link to my cherry jam in case you want to try to do it. It is very easy and incredibly rich.

Returning to the cheesecake, I have used a 20 cm mold as I indicate below, but you can use a larger one if you want, although the cake will be lower in height. Anyway, that you use the mold you use and make it with the fruit that you make it you are going to fall in love, you will see.


  • 450 ml of liquid cream at least 33%
  • 1 teaspoon soluble coffee
  • 340 g chopped dark chocolate
  • 600g cream cheese at room temperature
  • 175 g granulated sugar
  • 3 eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 18 g cornstarch
  • A pinch of salt
  • 200 g of homemade cherry jam

For decorating the cake

  • 150 g dark chocolate
  • a handful of cherries


We prepare the mold of 20 cm in diameter by 7 in height with a wet baking paper covering the entire surface. To do this we take a sheet of baking paper and wrinkle it into a ball. We wet it with water. This will make the paper flexible and fit well into the mold. Preheat the oven to 175 degrees.

Chop the chocolate and put it in a bowl along with the soluble coffee. Heat half of the cream until it boils and pour it over the chopped chocolate. Let stand for a couple of minutes and move until the chocolate is melted. Reserve

In a large bowl put the cream cheese and beat to avoid lumps. Add the sugar, eggs one by one, vanilla and salt until you get a smooth cream. Add the liquid cream by scraping the walls of the bowl each time. When it is creamy and soft add the chocolate mixing with a spatula.

Put half of the mixture in the mold and cover with the jam. We end up covering with the rest of the chocolate cream and take to the oven

Bake the cake for 20 minutes. After this time we lower the temperature to 150 degrees and continue baking another 30 minutes.

Let cool overnight in the fridge.

Decorate with grated chocolate and with cherries dipped in chocolate placed on a little whipped cream

Tips and Tricks

  • You can replace cherries with raspberries
  • Freeze perfectly so what you over can be cut into portions, wrapped in film paper and freezer
  • Divide the quantities in half and use a 15 cm mold for a smaller cake
  • Difficulty: easy
  • Preparation time: 15 minutes + 50 minutes of oven + one night in the fridge
  • Servings: 16

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