Chocolate Recipes

RECIPE: Black Forest Cheesecake

By Marni Dixit May 26, 2017
Black Forest Cheesecake

Desserts in the '70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we've opted for lush roast cherries. This can be made well in advance, so it's the entertainer's friend. Recipe courtesy of Australian Gourmet Traveller.


500 gm cream cheese, at room temperature 

250 gm (11/4 cup) firm ricotta 

250 gm (1 cup) mascarpone

150 gm caster sugar 

150 gm dark chocolate (53%-58% cocoa solids), melted 

3 eggs 

Finely grated rind of ½ orange 

Cherries, to serve   

Chocolate crumb 

100 gm caster sugar 

220 gm softened butter 

240 gm plain flour 

75 gm Dutch-process cocoa, sieved   

Roast cherries 

300 gm cherries, halved and pitted 

110 gm (1/2 cup) caster sugar 

Thinly peeled rind and juice of ½ orange and ½ lemon 

20 ml brandy 

Scraped seeds of 1 vanilla bean 


1. For chocolate crumb, preheat oven to 180C. Butter a 23cm spring form cake tin and line the base with baking paper. Beat sugar and 170gm butter in an electric mixer until pale and creamy (1-2 minutes), then scrape down sides of bowl, add flour, cocoa and a pinch of salt and beat to combine. Roll out between 2 sheets of baking paper to 3mm thick, place on a baking tray, remove top piece of baking paper and bake until crisp (8-10 minutes). Cool, then break into rough pieces and process in a food processor to fine crumbs. Melt remaining butter, add to crumbs along with a pinch of salt and process to combine. Press evenly into base of prepared tin and bake until crisp (12-15 minutes). Remove from oven.

2. Process cream cheese, ricotta, mascarpone, sugar, chocolate, eggs and orange rind in a food processor until smooth, pour onto crumb base and bake until set with a slight wobble in the centre (50 minutes to 1 hour). Allow to cool for 1 hour, then refrigerate until chilled (3-4 hours).

3. Meanwhile, for roast cherries, preheat oven to 150C, combine ingredients in a roasting pan large enough to hold cherries snugly in a single layer, toss to combine and spread out evenly. Roast until syrupy and cherries are tender (6-8 minutes). Set aside to cool completely. 

4. Serve cheesecake topped with roast cherries, syrup and fresh cherries.


See Lisa Featherby, Senior Food Editor from Australian Gourmet Traveller on the Callebaut Test Kitchen Stage 

The smooth Festival of Chocolate in The Rocks 

Sat 12 & Sun 13 August

10am – 6pm daily