16 servings

This cheesecake variation of a Black Forest cake showcases dark, sweet cherries atop a creamy chocolate filling. The lovely presentation makes it a good choice for a special dinner.



How to Make It

Step 1

To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. 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.

Step 2

Preheat oven to 350°.

Step 3

To prepare the crust, combine crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.

Step 4

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 minichips. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills). Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.

Ratings & Reviews

MaryEliz's Review

October 22, 2012
This recipe must have reprinted in a later edition of CL, because I have made it since 2003! Have to admit, I switched from non-fat to low-fat sour cream but otherwise make as directed. It is good, not fantastic in my opinion, but kids love it.

Elldee's Review

January 27, 2010
I made this for our Cooking Club dinner – a group with discriminating taste – and everybody seemed to love it!! My biggest challenge was finding chocolate graham crackers. I finally found them at Dominicks (Chicago area) and only in their Safeway store brand. Since they were in sheets, needed to use the food processor to make the crumbs (9-1/2 sheets on the nose!) For the topping, I used a bag of frozen cherries, thawed, rinsed, and well drained, based on other reviews about the topping being too liquidy. I was a bit concerned that the topping might not set, but it did. I used dark chocolate chips vs semisweet, regular size, and increased to a generous ¾ cups. Also, switch around the steps. Make the topping while the cheesecake is baking/cooling. There’s plenty of down time there! I used Trader Joe’s Dark Morello cherries from a jar for the final topping. Though a pretty touch to the cake, I don’t think it would be a big deal to omit them. As others mentioned, this is time consuming recipe, with lots of bowls, etc. to wash, but relatively easy and definitely worth it!!

Steph2231's Review

December 29, 2009
my husband loves this! (I do too!)

Donna H's Review

Donna H
September 01, 2009
This is a family and company favorite and I have made it many times. If cherries are in season, I use fresh, if not in season, I use black cherries in a jar from TJ's.