Dessertsbluejeanchef
Black Forest Cheesecake - Air Fryer Version
This delicious chocolate cherry cheesecake is made in an air fryer (although you could absolutely bake it in the oven). The result is a mousse-like, creamy cake with absolutely no crack in the top.
👥 12 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 20 min🔥 Cook: 2h 10m👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- food processor
- microwave
- oven
- saucepan
- whisk
- knife
📝 Preparation Steps
1
Butter the sides and the bottom of a deep 9-inch springform pan.
2
Process the chocolate water cookies in a food processor until ground into crumbs. Transfer the crumbs to a bowl and stir in the sugar and melted butter until well combined. Press the mixture into the bottom of the 9-inch springform pan.
sugar2 tablespoons½ cups sugar1¼ cup sugar
3
Air-fry the crust at 325°F for ⏱️ 10 minutes and then set aside.
4
Melt the semi-sweet chocolate over a double boiler (or in the microwave in ⏱️ 30 second intervals) stirring regularly. Set the melted chocolate aside to cool.
semi-sweet chocolate10 ounces
5
Sift the cocoa powder into the sugar to remove any lumps and stir to combine in a small bowl. With an electric beater, beat the cream cheese until very smooth. Add the sour cream and sugar-cocoa powder mixture and continue to beat on medium-high speed until well combined. Add the vanilla extract and the eggs, one at a time, beating only enough to incorporate the eggs into the mixture. Pour the cooled melted chocolate into the cake batter and stir until combined.
sugar2 tablespoons½ cups sugar1¼ cup sugarcream cheese (room temperature)24 ounceseggs4
6
Transfer the batter to the springform pan on top of the pre-baked crust. Cover the pan with aluminum foil tightly but tent the foil on top a little so that it doesn’t touch the batter.
7
Air-fry at 300°F for ⏱️ 40 minutes in the middle of the oven. Remove the foil and air fry for another 40 to ⏱️ 50 minutes until the cheesecake has set in the middle. Let the cheesecake cool in the air fryer for ⏱️ 30 minutes to one hour and then remove the cake from air fryer and cool to room temperature. Wrap the room temperature cheesecake with plastic wrap and transfer the cheesecake to the refrigerator to chill for at least ⏱️ 2 hours, but preferably overnight.
8
To make the cherry topping, combine the sugar and cornstarch in a medium saucepan, whisking to break up any lumps. Add the liqueur and the cherries and bring to a boil over medium heat, stirring occasionally. Lower the heat and simmer for a minute or two until the mixture thickens slightly. Set the cherries aside until ready to assemble.
sugar2 tablespoons½ cups sugar1¼ cup sugarcornstarch1 tablespoon
9
To assemble, run a knife dipped in warm water around the edges of the cheesecake and unmold the cake. Whip the heavy cream into stiff peaks with a whisk or electric beater. Place the whipped cream in a piping bag or zip lock bag with the corner cut off. Pipe swirls or dots of whipped cream around the edges of the cake. Spoon the cherries on top of the cake inside the whipped cream rim and chill until ready to serve.
10
Cut the cake into wedges and serve, drizzling a little cherry sauce over the top.
Nutrition Facts
calories
807 kcal
fat Content
48 g
serving Size
1 slice of 12
fiber Content
5 g
sugar Content
64 g
sodium Content
466 mg
protein Content
11 g
trans Fat Content
1 g
cholesterol Content
146 mg
carbohydrate Content
88 g
saturated Fat Content
26 g
unsaturated Fat Content
17 g
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