Black Forest Cheesecake – Gluten Free

Black Forrest Cheesecake - Gluten FreeI’m not exactly sure how I got the idea stuck in my head, but I’ve been wanting to make a Black Forest Cheesecake. Maybe I saw something on Pinterest…. Pinterest puts all sorts of ideas in my head.

I’d been planning to make the brownie crust layer from scratch, but I found a box of King Arthur’s Gluten Free Brownie Mix on sale and decided to be a bit lazy.  (This is my favorite GF brownie mix.)

I do most of my experimenting at Family Dinner Night.  I don’t mind experimenting on the family…. most weeks they get something delicious….. ever so often…. enh.  They know they’re guinea pigs.  I wasn’t entirely sure about this recipe, I was trying out a couple of new things, but all in all I’m pretty pleased with how it turned out.

Two changes that I would make next time:

  • Bake the brownie layer longer.  I didn’t want to over cook it, but I should have let it go a bit longer.
  • Add a bit of rum to the cherries. ‘Cause….. rum…. right?

Black Forest Cheesecake


Crust –

Cheesecake –

  • 3 eight ounce packages ounces cream cheese
  • 1 cup sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 1 cup whipping cream

Cherries –

  • 24 oz Dark Sweet Pitted Cherries (Frozen)
  • 1/2 c. sugar
  • 2 Tbs Cornstarch
  • 1/4 c. Rum
  • 1/4 c Water

Preheat oven to 350°

  1. Line the inside edge of a 9″ spring-form pan with parchment paper.
  2. Prepare brownies according to package directions.  Pour brownie batter into the bottom of the springform pan and bake for 35 minutes.

While the brownies are baking prepare the cheesecake

  1. Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
  2. Add the eggs, one at a time, beating well after each addition.  (1-2 minutes for each egg)
  3. Finally blend in the whipping cream and vanilla, mixing well until the batter is very smooth.
  4. Pour cheesecake batter over the brownie layer and bake in a bain marie at 300° for 60-70 minutes.
  5. Allow the cheesecake to cool in the oven with the door open.  Once cooled, refridgerate overnight.

Cherry Layer

  1. In a small sauce pan combine cherries, rum and water.  Bring to a boil.
  2. In a glass measuring cup, combine sugar and cornstarch.  Blend well.
  3. Once the cherries come to a boil, pour the liquid into the sugar mixture and stir until completely combined.  Next, pour the liquid back into the sauce pan with the cherries.  Return to a boil.  Stir until thickened.  Remove from heat and allow to cool. Pour over cheesecake just before serving.


Bain Marie – a water bath that helps the cheesecake heat more evenly and not crack.  Wrap the springform pan in several layers of aluminum foil (to keep the water from seeping in and ruining your crust).  I use a 12″ cake pan to hold the water.  Place the springform pan in the 12″ cake pan and put both in the oven before adding the water.  Fill the pan about 1/2 way with boiling water.

Don’t open the oven at all in the first hour.

The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

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