Black Forest chocolate cherry cheesecake

Black Forest chocolate cherry cheesecake

This chocolate cheesecake combines a buttery, chocolate digestive biscuit base and a soft cheese, chocolate and cherry filling. It is topped with a sour cream, cherries and dark chocolate curls.

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 175g plain chocolate digestive biscuits, crushed
  • 50g unsalted butter
  • 360g fresh cherries, stoned, reserving about 15 whole cherries for decoration
  • 400g Essential Waitrose full fat soft cheese
  • 100g caster sugar
  • 2 Waitrose British Blacktail Large Free Range Eggs, plus 2 large egg yolks
  • 100g Cooks’ Homebaking Dark Chocolate, broken into chunks
  • 170ml double cream
  • 1 tbsp cocoa powder
  • 100ml soured cream
  • Cooks’ Homebaking Dark Chocolate Curls, to decorate


  1. Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-release tin. Arrange the stoned cherries over the base.

  2. Beat together the soft cheese and sugar until smooth, then gradually beat in the eggs and egg yolks. Melt the chocolate with the cream and cocoa in a small pan over a very low heat and stir until smooth and creamy. Cool, then fold into the soft cheese and egg mixture. Spoon into the tin and level the surface, then bake for 35-40 minutes until only just set. Turn off the oven and leave the cheesecake to cool in the oven for a couple of hours, then remove and chill for at least 2 hours.

  3. To serve, carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface, top with the reserved cherries and scatter with dark chocolate curls.

Cook’s tip

Use frozen or tinned cherries if there are no fresh ones available. 


Typical values per serving when made using specific products in recipe


2,536kJ/ 610kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating