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Partial view of a black forest cheesecake with a knife and cake server in the background.
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Black Forest Cheesecake - Air Fryer Version
Prep Time
20 mins
Cook Time
2 hrs 10 mins
Resting Time
2 hrs
Total Time
4 hrs 30 mins
 
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.
Course: Desserts/Sweets
Cuisine: American
Keyword: Easter
Servings: 12 people
Calories: 807 kcal
Ingredients
  • 2¼ cups crushed chocolate wafer cookies (10 ounces)
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter melted
  • 10 ounces semi-sweet chocolate
  • 24 ounces cream cheese room temperature
  • ½ cup sour cream
  • 1½ cups sugar
  • ¼ cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 4 eggs
  • ½ cup heavy cream
Cherry Topping:
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cherry liqueur (or brandy)
  • 3 cups frozen pitted dark sweet cherries (15 ounces)
Instructions
  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.
  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.
  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.
  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.
  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.

Recipe Notes

Basket Type Air Fryer – Use a 7 or 8-inch pan that will fit into your air fryer and cut the cheesecake ingredients down to:
2 cups chocolate wafer cookies
1 tablespoon sugar
4 tablespoons butter, melted
8 ounces semi-sweet chocolate
16 ounces cream cheese
¼ cup sour cream
1 cup sugar
3 eggs

Lower the cake pan into the air fryer basket by using a sling made out of aluminum foil (fold a piece of foil into a strip about 2-inches wide by 16-inches long). Air-fry the crust for 8 to 10 minutes and the cheesecake for 60 to 70 minutes at 300°F.

Nutrition Facts
Black Forest Cheesecake - Air Fryer Version
Amount Per Serving (1 slice of 12)
Calories 807 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 26g130%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 146mg49%
Sodium 466mg19%
Potassium 450mg13%
Carbohydrates 88g29%
Fiber 5g20%
Sugar 64g71%
Protein 11g22%
Vitamin A 1260IU25%
Vitamin C 3mg4%
Calcium 117mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.