I got cheeeeesecake! Anybody here who wants a slice? I had some cream cheese in the fridge that had to go and cherries in the freezer – both are needed if you want to bake this Black Forest Cheesecake ;) Rich, great chocolate flavor and simply delicious. This cheesecake version of the original German Black Forest Cake aka. Schwarzwälder Kirschtorte has it all ;)
Some of you might wonder – cherry season in fall? Not really, right? Well, of course, there are no fresh cherries in the supermarkets right now (at least not on those I go to) but if you are clever (like me) you use frozen cherries from last summer – easy peasy and you can make this delicious cake all year long…
Ok – in this case, I can’t really say “… that was a brilliant idea” – I did not really plan on freezing any cherries last summer. I actually had too many cherries and they were about to go bad because we bought them shortly before we went on vacation – to avoid rotten cherries in the fridge when coming home, I decided to wash and pit the cherries and place them in the freezer. It would have been a waste of good food if we just let them sit there.
Normally I am not a person that tells you what to do or what you can’t do. But when it comes to food waste and sustainability I think we all should do more and talk about it from time to time. There is so much food thrown into the trash by everyone that could be saved easily by just freezing it, for example, if you can’t use it right away. Of course, you could buy less food in the first place, but we all know it is not always working… even though it would save us some money here and there. Just saying’ ;)
I assume everyone had a situation where he/she noticed, that food waste is a real thing and happening all the time. In my case it was several years ago – one summer I was totally into pineapples. I bought one of those huge fruits and took it home. For whatever reasons I did not use the pineapple and it started to rot after a while, so I had to throw it away. I still wanted fresh pineapple, so I decided to buy a new one the next day. It was on sale and I thought “now you are going to use it!” – well, guess what – that pineapple ended also in the trash because we were too lazy to cut it and use it actually. Absolutely bonkers! Sometimes you just don’t realize how stupid you are… even if somebody hits you with a huge pineapple ;P
INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) oreo cookies, crushed
2 tbsp. butter, melted
1 tbsp. brown sugar
For the cheesecake filling:
10 oz. (280g) semi-sweet chocolate (>62% cocoa)
32 oz. (900g) cream cheese
1 cup (200g) sugar
1/3 cup (40g) cocoa powder
2 tsp. vanilla extract
4 medium eggs
For the cherry topping:
18 oz. (500g) cherries, washed and pitted (fresh or frozen)
2.7 oz. (75g) sugar
0.4 oz. (10g) cornstarch
3 tbsp. water
1 tbsp. lemon juice
1 tsp. vanilla extract (or cherry schnapps)
For the decoration:
7 oz. (200g) heavy cream
2 tbsp. confectioners’ sugar
1/4 tsp. vanilla extract
chocolate shreds
Für den Boden:
200g Oreo Kekse, zerbröselt
2 EL geschmolzene Butter
1 EL brauner Zucker
Für die Käsekuchenfüllung:
280g Zartbitterschokolade (>62% Kakao)
900g Frischkäse
200g Zucker
40g Kakao
2 TL Vanille Extrakt
4 Eier (M)
Für das Kirsch Topping:
500g Kirschen, gewaschen und entsteint (frisch oder TK)
75g Zucker
10g Speisestärke
3 EL Wasser
1 EL Zitronensaft
1/2 TL Kirschwasser
Für die Dekoration:
200g Schlagsahne
2 EL Puderzucker
1/4 TL Vanille Extrakt
Schokoraspel
Well… nowadays we are buying food a bit more “wisely” or at least we try. Things that are about to go bad sometimes end up in the freezer to extend their life for several weeks or even months. It is that easy sometimes ;) My sponsor keeeper* (you might remember them from previous articles here) has a big collection of kitchen helpers in their kitchen kollektion* to make working with food easier but also produces containers you can use to freeze stuff. They are called mia „polar“* and are available in several shapes and sizes. Al BPA-free, save to put in the dishwasher and of course perfect for the freezer. You can even write on them so you can find the stuff easier you are looking for in the darkest corners of your freezer :P We throw almost everything in the freezer – fruits and berries that were too much, veggies or leftovers from cooking. Everything can last longer and you don’t have to throw it. Make sure to check the freezer from time to time to see what’s in there – you don’t want to extend the expiration date and then forget the stuff in the freezer until it is really dead and gone forever ;P
Another example – have you ever made almond milk at home? It is pretty easy. You let regular almonds soak in water and then you mix them in a food processor or blender until you basically get ground almonds swimming in white water – if you press that through a fine sieve you will get almond milk… well, and ground almonds that are kind of stripped of some of their “power” but still good to eat. You can use them as an addition to your muesli in the morning or you can use them in bakes, for example. There is no need to throw anything here – just freeze it and use it later. Same for the “trash” you get when cleaning and cutting veggies for a cooking recipe. We collect all of that, put it in the freezer until we have a good amount and then you can cook some veggie stock with it and use that for other cooking recipes. There is so much you can do to not waste food ;)
Anyway. I don’t want you to fall asleep while I talk about food waste, so let’s switch back to that delicious cheesecake! Have you ever tried the original cake from Germany this cheesecake is based on? Layers of chocolate cake, whipped cream, cherry filling and a dash (or two) of cherry schnapps… mmm. Some say it’s old-fashioned but I actually like it. My brother makes a really nice Schwarzwälder Kirschtorte. Just saying’ ;)
Well… you should definitely try this one here – and maybe think about the “freezing idea” ;) Both good things…
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (175°C). Line a 9 inches (23cm) springform tin with baking parchment and set aside. Add the oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add together with the sugar to the bag and mix until well combined. Transfer the crumbs to the baking tin and press to the bottom to get one even layer. Set aside.
2. For the filling chop the chocolate and melt in a heatproof bowl in the microwave or over a pot with simmering water. Set aside to cool down a bit. Add the cream cheese to a large bowl and mix until softened. Add the sugar, cocoa, and vanilla extract and mix until well combined. Add the eggs one after another and mix well after each addition – mix only at a slower speed. Add the melted and slightly cooled chocolate and mix in. Pour the mixture into the prepared springform tin and smooth out the top. Bake for 50-55 minutes – the sides should be firm, but the center still a bit jiggly if you move the tin. Turn off the oven, leave the oven door slightly open and let the cheesecake rest for about 10 minutes, then take out of the oven and let cool down completely on a wire rack. When cooled, place in the fridge and let cool overnight.
3. For the cherry filling wash, dry and pit the cherries. If you use frozen ones, let them defrost. Try to save all the juices. Add the sugar and cornstarch to a small bowl and mix. Add water, lemon juice, and vanilla extract to a pot and mix. Add the cornstarch-sugar mixture and whisk until there are no more lumps. Bring the mixture to a boil, then add the pitted cherries and let simmer for 6-8 minutes – the cherries should be soft but not mushy and the liquids should have thickened. Take off the heat (if you want to add cherry schnapps, do it now) and let cool down completely. You can prepare the filling in advance and store it up to two days in the fridge until needed.
4. To assemble the cake make the whipped cream first by adding the heavy cream, confectioners’ sugar, and vanilla extract to a bowl – whisk until stiff peaks form. Fill the cream into a piping bag with a star tip and decorate the cake. Try to create a barrier at the edge of the cake to keep all the cherry topping on the cake. Add the cherries and decorate with some chocolate shavings. Serve immediately.
1. Den Ofen auf 175°C (350°F) vorheizen. Eine 23cm (9 inches) Springform mit Backpapier auslegen und zur Seite stellen. Die Oreo Kekse in einen Gefrierbeutel füllen und mit einem Nudelholz in feine Brösel zerstoßen. Die Butter schmelzen und dann zusammen mit dem Zucker in den Gefrierbeutel dazugeben und alles gut durchmischen. Die feuchten Brösel dann in die vorbereitete Form füllen und zu einer ebenen Schicht zusammenpressen. Zur Seite stellen.
2. Für die Füllung die Schokolade grob hacken und in eine hitzebeständige Schüssel füllen – in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen und glattrühren. Zur Seite stellen und etwas abkühlen lassen. Den Frischkäse in eine große Schüssel geben und kurz aufschlagen, damit er weich wird. Zucker, Kakao und Vanille Extrakt dazugeben und alles gut verrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren – hier aber nur noch auf niedrigster Stufe rühren, bis sich alles verbunden hat. Die geschmolzene (und abgekühlte) Schokolade dazugeben und unterrühren. Die Füllung in die vorbereitete Form schütten und glattstreichen. Im vorgeheizten Ofen für etwa 50-55 Minuten backen. Die Ränder des Käsekuchens sollten fest sein, die Mitte darf aber noch leicht wackeln, wenn man an der Form rüttelt. Den Ofen ausschalten und die Ofentür einen Spalt offen lassen – den Käsekuchen weitere 10 Minuten im Ofen lassen, dann herausholen und auf einem Kuchengitter komplett auskühlen lassen. Den Kuchen dann über Nacht in den Kühlschrank stellen.
3. Für die Kirschfüllung die Kirschen waschen, trocknen und entsteinen. Wer gefrorene Kirschen nimmt, sollte sie einfach auftauen lassen. Flüssigkeiten sollte man dabei auffangen. Den Zucker und die Stärke vermischen. Das Wasser mit Zitronensaft und Vanille Extrakt in einen Kochtopf geben und mit der Zucker-Stärkemischung verrühren, bis keine Klümpchen mehr zu sehen sind. Auf den Herd stellen und aufkochen. Sobald die Flüssigkeit kocht und andickt, die Kirschen dazugeben und alles unter gelegentlichem Rühren für 6-8 Minuten köcheln lassen. Die Kirschen sollten weich, aber nicht matschig werden und die Flüssigkeit im Topf angedickt sein. Vom Herd ziehen (wer Kirschwasser dazugeben möchte, kann das an dieser Stelle noch tun) und komplett abkühlen lassen. Die Füllung kann man gut vorbereiten und bis zu zwei Tage im Kühlschrank aufbewahren.
4. Vor dem Servieren die Sahne zusammen mit dem Puderzucker und dem Vanille Extrakt steif schlagen, in einen Spritzbeutel mit Sterntülle füllen und dann am Rand des Käsekuchens entlang Tupfen aufspritzen. Die Kirschfüllung innerhalb dieses Rings füllen und mit Schokoladenraspeln dekorieren. Mit dem Servieren nicht zu lange warten.
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Here is a version of the recipe you can print easily.
Black Forest Cheesecake
- Prep Time: 45m
- Cook Time: 55m
- Total Time: 10h
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: American
Description
This is the cheesecake version of a classic German bake: Black Forest Cheesecake inspired by the German Schwarzwälder Kirschtorte. So good!
Ingredients
2.7 oz. (75g) sugar
0.4 oz. (10g) cornstarch
3 tbsp. water
1 tbsp. lemon juice
1 tsp. vanilla extract (or cherry schnapps)
Instructions
Notes
Enjoy baking!
*I have partnered with keeeper to bring you this delicious cheesecake. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
