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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.

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Black Forest Cheesecake

This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake. It’s so easy and delicious!

This post may contain affiliate links for products we love. For affiliate links and as an Amazon Associate I earn from qualifying purchases at no extra cost to you. You can read our disclosure policy here !

• Why it’s so good!

This black forest cheesecake starts with an Oreo crust (so easy!) filled with a rich chocolate cheesecake filling (with actual chocolate in the batter) and is finished with whipped cream and homemade cherry sauce.

It might sound like a lot, but every component is extremely simple to make and it’s all the parts you could expect from a classic black forest gateau with the addition of cheesecakey goodness. Based on my baked chocolate cheesecake , this is pure indulgence.

Baked cheesecakes are often thought of as difficult to make but they really aren’t . This one doesn’t require any special treatment and the cheesecake filling goes together as easily as a cake batter. The only cracks this cheesecake gets are the ones where I’ve stuck my finger through the top.

This post was first published on January 15, 2019 and has been updated with process shots and more information.

Table of contents

Black forest cheesecake, ingredients, 1. the chocolate cheesecake crust, 2. the chocolate cheesecake filling, 3. fill the shell and bake, 4. make the cherry sauce, 5. decorate and serve, tips and tricks, why did my cheesecake crack, more recipes you’ll love, never miss a recipe.

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Black Forest is traditionally made in cake form and called black forest gateau. It’s an absolute classic for a good reason – cherries and chocolate are a winning combination. While I haven’t posted a recipe for black forest cake, I have posted these  black forest cupcakes  and  black forest brownies , both of which are lovely.

Most of the ingredients are self-explanatory but there are a few tips to keep in mind.

Jump to the recipe for full ingredients and instructions.

• Use full-fat cream cheese for the best result.
• I find light sour cream works fine but you can use full fat sour cream too.
• This black forest cheesecake uses real chocolate in the batter, not cocoa powder. Grab a good baking chocolate (dark chocolate or semi-sweet chocolate that’s around 70% cocoa solids).
• I use Oreo cookies and just blitz them to cookie crumbs in a food processor . You can use any cream-filled chocolate cookie. You can use plain chocolate cookies (no cream) but increase the butter to 100g/3 ½ oz).
• Fresh cherries look the best but the sauce will work with frozen cherries as well.
• Cornflour where I live may be known as cornstarch where you are. It’s that very fine white powder often used for thickening sauces.
• To add even more classic black forest flare, try sprinkling over some chocolate shavings or chocolate curls!

How to make black forest cheesecake

Simply blend Oreo cookies or another cream filled chocolate cookie in a food processor to crumbs, mix through melted butter, then press it into an 8 inch springform pan , pressing it up the sides too.

This comes together so quickly! First, beat together cream cheese and sugar, mix in eggs, vanilla and sour cream, and finally stir in melted chocolate.

Pour the chocolate cheesecake batter into the Oreo cookie crust and bake it at a low temperature for around 50 minutes. Let it cool (overnight is best) before adding the topping but you can go ahead and make the cherry sauce.

You can get all the detail on this post for fresh cherry sauce but simply put, you just need to combine the ingredients in a pan over medium heat, then let it simmer for about 10 minutes until thick and unctuous.

This cherry compote is amazing stuff and can be served in so many ways. Try some of these ideas

• Over a classic baked cheesecake
• Stirred through ice cream – try this black forest ice cream
• In and over cake – try this almond cherry coffee cake
• In pastries – try this puff pastry cherry strudel

It’s also just great over pancakes or waffles.

Once everything has cooled completely, whip up some cream and pipe it around the edge. When you’re ready to serve, pour the cooled cherry sauce into the centre and slice it up.

• Room temperature ingredients (cream cheese, sour cream, eggs) will blend together more easily preventing a lumpy texture.
• Blend the cookies to a fine crumb texture. If it’s too lumpy the base won’t hold together.
• Don’t want to pit cherries? No worries, frozen cherries work too. Fresh cherries tend to look prettier at the end though. You could skip this and use a cherry pie filling but homemade is always best.
• Cool the cheesecake gradually and completely: Taking time to cool the cheesecake will prevent cracking. I do take mine straight out of the oven but let it cool in the tin at room temperature for at least 45 minutes before chilling in the fridge.

I never experience cracking on this cheesecake but then, I’ve made a few cheesecakes in my time. Cheesecakes can crack for a number of reasons;

• The eggs were overbeaten creating too much air in the mixture.
• It was baked too long (drying it out too much)
• It was cooled too quickly

To prevent these from happening, don’t overbeat the mixture, bake it until the edge is set for about 2 inches in but there is still a wobble in the centre, and cool it gradually. You can leave it in with the oven door ajar to make the process even more gradual. Also, make sure to handle it gently when you remove it from the oven.

All that said, this cheesecake is topped with that amazing cherry sauce, so your guests are unlikely to notice or care about a crack in the top.

Leftovers should be stored in an airtight container in the fridge for up to 3 days.

This black forest cheesecake can also be frozen – whole or in slices, remember a whole cheesecake will take a very long time to thaw. If you do freeze it, make sure it’s in an airtight container and thaw it in the refrigerator. One slice might take a few hours, but a whole cheesecake will take around 24 hours.

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FOR THE BAKED CHOCOLATE CHEESECAKE

• ▢ 270 g Oreo cookies (2 packs / 9 ½oz)
• ▢ 85 g unsalted butter, melted (¾ stick / 3oz)
• ▢ 150 g dark 70% chocolate (5 ½oz)
• ▢ 500 g cream cheese, softened (1.1lb)
• ▢ ¾ cup caster (superfine) sugar (150g / 5 ½oz)
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 2 large eggs
• ▢ 100 ml light sour cream (⅓ cup + 4 teaspoons)
• ▢ pinch of salt

FOR THE CHERRY SAUCE

• ▢ 300 g fresh cherries, halved and pitted (10 ½oz)
• ▢ 2 tablespoons water (notes 1)
• ▢ 2 tablespoons lemon juice (notes 1)
• ▢ 2 tablespoons sugar (notes 1)
• ▢ 1 ½ teaspoons cornflour
• ▢ 3 teaspoons water, extra

FOR THE TOPPING

• ▢ ½ cup thickened / whipping cream (125ml)

For best results, always weigh ingredients where a weight is provided

• ▢ 8 inch springform pan (9 inch will work but will be thinner)
• ▢ stand mixer or handheld beater
• ▢ blender or food processor to crumb the cookies but you can certainly do them with a rolling pin and a plastic ziplock bag

Instructions  

• FOR THE BAKED CHOCOLATE CHEESECAKE: Preheat the oven to 160C (140C fan forced) / 320F. Grease and line an 8 inch/20cm springform tin.
• Blend the cookies to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin ). Add the melted butter and mix well.
• Press firmly into the bottom of the prepared baking pan and up the sides about 2 inches. Place in the fridge while you make the filling
• Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring well between each, until just melted. This shouldn't take more than 2 minutes. It can also be done in a bowl over a saucepan of simmering water. Set aside.
• Using a stand mixer with the beater attachment or handheld beater , beat the cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl as required.
• Add the vanilla then the eggs, one at a time beating just until each is incorporated. Add the sour cream and salt and beat to combine then fold through the melted chocolate with a spatula.
• Pour the cheesecake filling into the cookie crust and smooth over the top as much as possible.
• Place the tin on the middle shelf of the oven. Bake for around 45-50 minutes or until the edges are set about 2in/5cm in and the centre still has a slight wobble.
• Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely (at least 6 hours but overnight is best).
• FOR THE FRESH CHERRY SAUCE: In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
• Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
• Make a slurry using the cornflour and extra water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
• Remove from heat and allow to cool completely.
• Just before serving, whip the cream and pipe around the edge of the cheesecake. Pour the cherry sauce into the middle. 
• Please take a moment to leave a comment & rating . It's appreciated and so helpful.
• I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
• For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
• Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

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13 Comments on “Black Forest Cheesecake”

This recipe sounds so delicious 

I’m so happy you love it, Claudia. Thanks for making my recipe.

Just wandering do I need to take the cream out of the biscuits for the crumb?

No, you don’t. The cream is part of the ratio that holds the crust together so definitely don’t remove it.

Can you make this using frozen cherries?

Hi there, yes you can.

Hi! Making this for my husband’s birthday tomorrow. I’m wondering how long I should leave it in the fridge?

It just needs to cool completely after baking. Overnight is best but 3-4 hours should be fine (since it’s quite thick).

I’ll make this for my mums birthday , thanks very much

You’re welcome, Mark.

Oh such a lovely story, Pamela. I know you’ll love this one. It is rich so make sure to share it around 🙂

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German Black Forest Cheesecake

August 15, 2021 by Carne Diem Leave a Comment

Last Updated on August 15, 2021 by Carne Diem

Origin: European , German

Method: stovetop and oven.

Black forest cake is a decedent chocolate sponge cake originating from Germany. The cake is named after the local liquor Kirsch or kirschwasser, which is a famous cherry flavored brandy produced from distilled morello cherries and originating in the Black Forest region of Germany. It is from this liquor that the dessert gets its name. For our German Black Forest Cheesecake we make a chocolaty cheesecake using traditional German ingredients like quark. The cheesecake is then topped with kirschwasser soaked cherries and a homemade cherry infused whipped cream.

Making the German Black Forest Cheesecake

This cheesecake takes a couple days to make as you want to soak the cherries and the cheesecake needs to sit in the refrigerator overnight prior to topping it so you want to plan ahead.

Soak the cherries in the kirshwasser

The first step in making the cheesecake is to soak your cherries in the kirchwasser. You want to use pitted sweet cherries for the recipe.

After thawing the cherries soak them in the ½ cup of Kirschwasser. Cover and refrigerate them overnight. Note: this makes for a pretty boozy cherry topping. For a little less booze flavor soak the cherries for a shorter period of time, or consider only soaking half of the cherries. Of course you can omit the Kirsch all together but it is not a Black Forest cake without the Kirsch.

Prepare the chocolate graham cracker crust

To make the chocolate graham cracker crust, finely crush or chop the graham crackers in a food processor. Add the sugar and melted butter and process to combine well. Press the crust mixture into the bottom of a greased 9 inch spring form pan. Place in the refrigerator until needed.

Make the filling for the German Black Forest Cheesecake

For the German Black Forest Cheesecake filling you will need cream cheese, Quark, bittersweet and German sweet chocolate, sugar, eggs, vanilla, some chopped cherries, and cocoa powder.

What the heck is quark?

Quark means "fresh curd" in German and is soft cheese that can best be described as a cross between cheese and yogurt. It's mild taste and creamy texture make it a staple in many German dishes, both sweet and savory, including cheesecake like we are using it here. If you can't find quark you can replace it with another block of cream cheese, but we recommend giving it a try. Likewise, you can increase the amount of quark if desired and just decrease the cream cheese accordingly.

Melting the chocolate

For our Black Forest Cheesecake recipe we like to use a mixture of German sweet chocolate and bittersweet chocolate. You will need about 4 ounces of each.

Coarsely chop the chocolate and place into a metal bowl or, if you have one, into a double broiler.

Heat water in a saucepan until just simmering then place the metal bowl with the chocolate over the pot. Be careful not to burn your hands with any steam.

Stir the chocolate until it is melted and smooth then turn off the heat.

Complete the cream cheese filling

Add the sugar, softened cream cheese, and quark to the bowl of a stand mixer. Mix the cream and sugar together until it is smooth.

Scrape the sides of the bowl and then add the cocoa powder. Mix for about a minute until well combined. Next, add the eggs one at a time. Beat and scape the sides of the bowl after each addition.

Finally, add the melted chocolate, vanilla, and chopped cherries and beat until just combined.

Pour the filling over the crust in the 9 inch springform pan. Smooth the top of the mixture and make sure it reaches all of the edges of the pan.

Baking the German Black Forest Cheesecake

Preheat your oven to 350 degrees. Bake for about 30 minutes, then rotate the cheesecake 180 degrees and cook about another 30 minutes. The cheesecake is done when the middle of the cheesecake has lost most of its "jiggle" and the top of the cheesecake is starting to look dry.

Once cooked, remove the cheesecake from the oven and let sit for about 10 minutes on the counter. After the brief rest move the German Black Forest Cheesecake to the the refrigerator and chill, overnight, uncovered.

Make the Kircsh Cherry Topping

Remove the cherries from the refigerator.

Pour the cherries into a strainer, reserving the juice.

Combine the cherries and sugar in a small bowl and stir to combine.

Next add the sugar coated cherries to a sauce pan and heat over medium heat, stirring occasionally. While heating, combine ¼ cup of the cherry juice with 1 tablespoon of cornstarch in a sperate bowl, and stir to combine.

After about 5 minutes the cherry mixture should reach a boil. At this point stir in the cherry juice-cornstarch mixture and stir until the syrup has thickened. Remove the pan from the heat and stir in 1 teaspoon of lemon juice. Chill the mixture in the refrigerator until ready to use.

Make the cherry whip cream topping

The final step in making you German Black Forest Cheesecake is making the cherry infused whipped cream topping. You will need ½ pint heavy whipping cream, powdered sugar, vanilla, and about a teaspoon of the cherry juice/Kirsch liquid. Of course you can just use store bought whip cream but is is not nearly as good.

We use our iSi Gourmet Whip to make the whip cream, which makes it super easy. If you do not have an iSi Gourmet Whip, simply add the cream, sugar, cherry juice, and vanilla to a medium sized bowl and beat with a beater until thick and creamy.

Finish and serve your German Black Forest Cheescake

Remove the chilled cheesecake from the refrigerator and top with the cherry topping. Top the edge of the cheesecake with the cherry whipped cream topping. Slice and serve chilled. Refrigerate any leftovers.

This German Black Forest Cheesecake would make a perfect finale to you favorite Germanic meal. Need some inspiration? Give one of these classic recipes a try.

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• 9 inch Springform Cake/Pie Pan
• food processor
• iSi Whip or hand beater

Ingredients    1x 2x 3x

• ½ Cup Kirsch
• ¼ Cup Sugar
• 12 Ounces Dark Sweet Cherries Thawed
• 1 Tablespoon Cornstarch
• 1 tea Lemon Juice

Cherry Whip Cream

• 1 Tablespoon Powdered Sugar
• ½ teaspoon Vanilla
• ½ Pint Heavy Cream
• 1 teaspoon Juice from the Marinated Cherries
• 6 Ounces Quark
• 3 Packages Cream Cheese
• 1 ¼ Cups Sugar
• ¼ Cup Cocoa Powder
• 4 Ounces German Sweet Chocolate
• 4 Ounces Bittersweet Chocolate
• 3 Eggs Beaten
• 1 tea Vanilla
• ¼ Cup Dark Sweet Cherries Chopped

Chocolate Graham Cracker Crust

• 15 Chocolate Graham Crackers Finely Crushed
• 8 Tablespoons Butter Melted

Instructions  

Soak the cherries.

• Soak the cherries in the kirschwater for at least 4 hours or overnight. For less alcohol flavor only soak half of the cherries and reserve the remaining cherries.

Make the Crust

• Finely chop the crackers in a food processor. Add the melted butter and sugar and pulse to combine.
• Form the crust into a greased 9 inch springform pan and refrigerate until needed.

Make the Filling

• Add the sugar, softened cream cheese, and quark to the bowl of a stand mixer. Mix the cream and sugar together until it is smooth. Scape the sides of the bowl then add the cocoa powder and mix to combine.
• Add the eggs one at a time, mixing and scaping between each addition.
• Melt the chocolate using a double broiler on in a metal pan over a pot of simmering water.
• Add the melted chocolate to the bowl with the cream cheese mixture along with the chopped cherries and 1 teaspoon of vanilla.
• Pour over the graham cracker crust and smooth and even our the top.

Bake the Cheesecake

• Bake at 350 degrees for 1 hour rotating half way through. The cake is done when the center barely jiggles and the top no longer appears wet.
• Refrigerate, uncovered overnight.

Make the Whipped Topping

• Add the heavy cream, powdered sugar, cherry juice, and vanilla to a bowl and beat until stiff peaks are formed.
• If using an iSi Whip add all the the chilled ingredients and use one charge for the iSi Whip. Shake 5-8 times or until it reaches the desired consistency.

Make the Cherry Topping

• Remove the cherries from the fridge and pour over a strainer. Reserve the cherry juice and set aside.
• Stir the sugar in with the cherries then add to a sauce pan. Heat over medium heat, stirring occasionally.
• In a separate bowl add the cornstarch in with ¼ cup of the reserved cherry juice and stir until smooth.
• After about 5 minutes the cherry mixture should reach a boil. At this point stir in the cherry juice-cornstarch mixture and stir until the syrup has thickened, about a minute. Remove the pan from the heat and stir in 1 teaspoon of lemon juice. Chill the mixture in the refrigerator until ready to use.

Assemble the German Black Forest Cheesecake

• Remove the cheesecake from the refrigerator and top with the cherry topping. Top the edge with the whipped cream topping.

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Black Forest Cheesecake

Ingredients.

• ● 1 cup plus 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• ● 1/2 cup (1 stick) butter
• ● 2 teaspoons water, divided
• ● 1 1/2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, divided
• ● 1 cup graham cracker crumbs
• ● 1/3 cup firmly packed brown sugar
• ● 1 teaspoon ground cinnamon
• ● 5 packages (8 ounces each) cream cheese, at room temperature
• ● 1 1/4 cups granulated sugar
• ● 5 large eggs
• ● 1 teaspoon vanilla extract
• ● 1 jar (16 ounces) maraschino cherries, divided, juice reserved
• ● 2 teaspoons cornstarch

Key Ingredients

Preheat oven to 500° F. Set roasting pan half full of water on lower rack of oven. Grease 10-inch springform pan.

Melt 1/2 cup morsels and butter in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If, necessary, microwave at additional 10- to 15- second intervals until melted. Combine 1 teaspoon water and 1/2 teaspoon Nescafé in very small bowl; stir to dissolve. Add coffee mixture, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture; mix well. Press on bottom and 1 inch up side of prepared pan.

Beat cream cheese in large mixer bowl until light and fluffy. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.

Melt 1/2 cup morsels in uncovered small microwave-safe bowl on HIGH(100%) power 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals until melted. Combine remaining 1 teaspoon water and remaining 1 teaspoon Nescafé in very small bowl; stir to dissolve. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee mixture. Stir until smooth using wire whisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife. Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200° F.; bake for 1 hour or until knife inserted in the center comes out with a creamy coating. Turn off oven and let cake cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.

Combine cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened . Cool completely. Stir in remaining cherries.

Remove side of springform pan. Cover top of cheesecake with cherry topping. Place remaining 3 tablespoons morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over cherry topping.

• 1 cup plus 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 1/2 cup (1 stick) butter
• 2 teaspoons water, divided
• 1 1/2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, divided
• 1 cup graham cracker crumbs
• 1/3 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 5 packages (8 ounces each) cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 jar (16 ounces) maraschino cherries, divided, juice reserved
• 2 teaspoons cornstarch

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December 12, 2016

No-Bake Black Forest Cheesecake!

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Biscuit Base, Chocolate & Cherry Kirsch Cheesecake Filling, Vanilla Cheesecake, Fresh Cherries & even more Chocolate. The BEST Black Forest Cheesecake ever!

Soooo Christmas 2016 is upon us… its less than two weeks away. TWO WEEKS. And I am buzzing. I adore Christmas; the lights, the food, the TV, the food, the family get togethers, the food, and the all round general happiness. But yeah, as you can tell, I LOVE the food so much more than normal food! Also, Christmas is a great excuse to bake! As you guys have already seen, I have posted a few already for this year, and I have many for last year such as my No-Bake Terry’s Chocolate Orange Cheesecake  and  Christmas Tree Brownies , so you aren’t short of Christmas Inspiration on my blog!

When I was trawling Pinterest for Christmas bakes and inspiration, there was ‘Black Forest’ things eeezverywhere. My Boyfriends Mum made the Paul Hollywood Black Forest Trifle for Christmas a couple of years ago, and that was actually surprisingly delicious and good, and after asking my own Mum how good Black Forest stuff was, I knew something Black Forest had to happen.

I won’t lie, Black Forest stuff isn’t my favourite, because for me Chocolate Orange anything beats it, so I was still a little unsure of using it to create something slightly different. My family and I bought a Black Forest Gateau in Switzerland about 10 years ago (Still doesn’t beat Terry’s.) but it was truly amazing but as that was so long ago, I hadn’t had it for a while so I was a little dubious about experimenting.

However, now in Cheesecake form, the Black Forest flavour combination is genuinely up with one of my favourites now. (YES THAT’S RIGHT, CHEESECAKE. I mean come on, Christmas Cheesecakes like my  No-Bake Baileys Cheesecake  are just the best.)

The combination of a Digestive Biscuit Base, with a Cheesecake filling made with Chocolate Cheesecake, Kirsch soaked Cherries, and even more Kirsch is BEAUTIFUL. Adding a Vanilla Cheesecake to the top instead of Whipped Cream was just me trying to do something a little different, and I loved it. Topping that with some Fresh Cherries, Chocolate Curls and a Kirsch/Cherry Reduction drizzle was ooooohmygolly Black Forest heaven. If you have any questions about the recipe leave a comment below! Enjoy!

Black Forest Cheesecake!

Ingredients, biscuit base.

• 300 g Digestives
• 150 g Unsalted Butter

Cheesecake Filling

• 500 g Full-Fat Cream Cheese
• 100 g Icing Sugar
• 300 ml Double Cream
• 100 g Milk Chocolate
• 100 g Dark Chocolate
• 1x Jar Opies Black Cherries in Kirsch
• 1-2 tbsp Kirsch
• 180 g Full-Fat Cream Cheese
• 100 ml Double Cream
• 75 g Icing Sugar
• 1 tsp Vanilla Extract
• Chocolate Curls
• Spare liquid from Cherry Jar
• Fresh Cherries

Instructions

For the base.

• Melt the butter in the microwave on short bursts on in a small pan over a medium heat until smooth. 
• Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. 
• Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

• Drain the Cherries in Kirsch from the liquid and separate the two. I pour the kirsch liquid back into the jar and refrigerate for now. 
• In a separate bowl, melt the two chocolates together in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
• With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined. Add in the slightly cooled melted chocolate and whisk till smooth. 
• Pour in the liquid double cream and continue to whip the cheesecake until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid)
• Once done, it will hold it self completely when finished whipping. Add the drained cherries to the mixture, along with one tablespoon of kirsch, and fold together. If you like, add another tablespoon of kirsch and fold through again!
• Pour the mix on to the biscuit base and smooth over. In a separate bowl, whip together the 180g Cream Cheese, 100ml cream, icing sugar and vanilla until thickened. 
• Pipe rosettes around the edge of the cheesecake (like pictured) and add a fresh cherry to each. Add any spare cherries into the middle of the hole in the middle! Cover the cheesecake, and chill in the fridge for at least 5-6 hours or preferably overnight.
• Remove the cheesecake from the tin, I use a thin metal spatula to lift mine off the base in one piece. In a pan, add the liquid from the Cherries in Kirsch Jar and boil, continue to boil for a few minutes so the liquid reduces down to a thicker syrup. 
• Cool the liquid and drizzle over the cheesecake. Sprinkle over some Chocolate Curls, and huzzaaaaah, you’re done!
• I recommend using a  8″/20cm Deep Springform Tin  in this recipe!
• I  always  set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
• When reducing the Kirsch liquid down to drizzle on the cheesecake, be careful not to over reduce as it’ll almost turn to a caramel and go solid. I reduce my liquid to about 1/4 of the original amount by letting it boil constantly for a few minutes.
• I used the Opies Black Cherries in Kirsch  as the cherries are pitted, and they’re soaked in kirsch to suit the ‘Black Forest’ theme. If you want an alcohol free version, use a ‘ Cherry Filling ‘ jar, or even Black Cherry Jam!
• Also, you can drizzle the cheesecake with melted chocolate, cherry jam, or beaten down Cherry Filling instead of the spare Cherry Kirsch liquid if you wished! And you can easily just use Whipped Cream on top instead of the Vanilla Cheesecake but that’s up to you!
• This Cheesecake will last covered in the fridge for 3 days!

Find my other Christmas & Cheesecake Recipes on my  Recipes Page !

You can find me on: Instagram Facebook Pinterest Twitter Bloglovin’ Youtube

©  Jane’s Patisserie . All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

57 Comments

Thinking of making this for Christmas Day dessert. Can you freeze the undeclared cake. I’m going to use Black Forest Shortbread (Morrisons), instead of digestives for the bas e. Never had one of your recipes disappoint.

Yes, you can!! x

Hi Jane, I’ve made this before and it was delicious. I’m thinking of making it again for Boxing Day but going vegan, I have the vegan cream cheese and double cream, will it still work out the same do you think? I love your recipes they are so easy and never fail.

Sounds delicious! Will be truing this over Xmas!

Hi Jane, would this work with mascarpone instead of philadelphia?

Hiya! Yes absolutely! Enjoy! x

[…] 4. Black Forest Cheesecake […]

Hi I was wondering if I could substitute the digestives for shortbread? Thank you! I normally always follow your recipes exactly but most recently I have been just trying out different things x

Yes for sure – you just need to reduce the butter content by about 1/3! x

How long in minutes should the soft cheese/chocolate/icing sugar and cream cheese mixture be whisked for as I matched your kitchenaid setting detail and mine turned out really wet. It got worse when adding the kirsch. I’m sure it will taste nice as many of your recipes do! Just don’t think my version of this will look that nice or cut well.

Thank you for the recipe

The setting is no guarantee as it can depend on many factors such as the cream cheese, or even temp of the chocolate! Sounds like something has been over whisked if it was really runny xx

Thank you for the reply, ah well will have to make it again! What a shame! Haha tasted really yummy though!

Could this recipe work with individual portions rather than one big cheesecake? I’m looking to make this for my husband’s birthday but we are both on diets and just planning to splurge on his birthday. I don’t want any temptation left in the fridge afterwards!!!

Yes so if you have a look at my mini chocolate orange cheesecake recipe as a guide, that makes 12 small ones – or you can half this recipe for a 6″ tin!

Hi I really admire your cooking especially your cheese Cake they are amazing I made some of your cheesecake they came out really good taste amazing I made your Your black forest cheese cake it looks and taste Amazing can u make red velvet cheese cake now would be nice if u did

Awwww thank you so much! So glad to hear that! Yes – there’s a recipe for this in my book! Its available in all large retailers and places like amazon! Enjoy! x

The jars change size depending on where you buy them from, but you want about 200-300g worth!

Hey! Oh yes you use the kirsch the cherries have been in!!

Hi Jane! Your recipes are amazing I have made quite a few of them and they have turned out great! My husband loves them! Not great for the waist line but so delicious! 😅

I want to try your Black Forest cheesecake but wanted to make it non alcoholic. So I was wondering how much of the cherry filling I should use in the cheesecake mix? Would it be better to use the jam or the filling any idea which might set better?

Both would set about the same – it shouldn’t be much difference to the recipe with the kirsch in, but maybe add either slowly so you don’t add too much! x

I’ve made a couple of your cheesecakes and have a 20cm tin as stated but when I put the biscuit base in, it takes up 3/4 of the tin. Both times, I’ve had to split it into 2 separate tins as there would be no way that the filling would fit in the tin. Are you using a deep tin to make these? Also, if I were to use a deep tin, I think the base would be really thick. How many cm/ inches is the base meant to be? Not sure if I’m the only one with this problem. Ps this cheesecake and the biscoff one are delish!!

The tins I use are 2.5″ deep, and I use that all for all of my cheesecake recipes with no problems. How are you making the biscuit base? It has to be a fine crumb before mixing the butter in or it will naturally take up more room. The base is only about 1.5cm when I have pushed it down and I do mention in the recipe to use a deep tin! x

It could be because I have been breaking the biscuits in a bag with a rolling pin. Maybe I’ll try to do it in a blender next time! I have the same size tin, so maybe that’s the reason. Thanks!

Ahh yes definitely – it really does need to be a fine crumb!! X

It will just make the cheesecake thinner, as a 9″ is roughly 1/3 bigger in volume (Depending on depth) x

It can naturally get a little looser, but it probably just needed to be firmer before mixing in the cherries and it would have been fine! (Or add in more chocolate, yes)

Hi Jane Im planing on making this for christmas but how much cherries do I need (in grams) can’t find opies black cherries?? Thanks Cat

If you can’t source the cherries in kirsch, use 500-600g of fresh cherries, halve them and de stone them, and soak them in Kirsch over night instead. x

Hi Jane! What do you think may be the reason of the mixture splitting? It did so at the stage of adding the chocolate (properly cooled) to Philadelphia (straight from the fridge). I proceded with the double cream and it nicely thickened as in all other recepies I’ve tried. I must say it doesn’t bother me that much here because it all still tastes amazing, doesn’t even look bad – one could be forgiven thinking I was going for a Stracciatella look. However I’d like to avoid it in your other recepies I intent to try.

Are you sure it split or did it seize? If the chocolate went slightly lumpy but the cheesecake set well then it’s seized, try using slightly more room temperature cream cheese as your chocolate might have been too cooled. If it’s split, it’s over mixing. Try whipping the cream separately and fold it in if you have problems on where to stop whisking.

Thank you so much. It didn’t split, you’re right, it seized. Next time I’ll cool the chocolate slightly (as it states in the recipe) not completely and perhaps take Philadelphia from the fridge a little earlier, but will it whip then? I’ve made many of your cheesecakes always using very chilled dB cream and fridge cold Philadelphia. The mix always whips up and sets well so I don’t want to start messing up with it.

To be fair it should be fine if the chocolate is just slightly less cool, and warmer as I use fridge cold stuff as well. ?

Some of these ingredients are foreign to me….what is digestives and double cream? Would that be similar to Graham crackers and heavy whipping cream? Also can I soak fresh cherries in kirsch and user that in the cheesecake? I have never heard of opies black cherries in kirsch.

I made this for my boyfriend’s birthday and it was a massive success!!! And soooo easy to make!!

I added cocoa powder to the biscuit base to make it darker, like the sponge in the gateau. I also couldn’t find kirsch in my local shops, so I used cherry brandy instead and it was delicious!!! I also couldn’t find cherries in kirsch so I used cherries in syrup and soaked them in the cherry brandy for 30mins or so until I prepared everything else.

Thank you so much for this recipe!!! I will definitely be making this again and again!!!!!

How long do your cheesecakes last on average?

As they all say, 3 days once set! (As long as the fresh cream has a long enough date for that!) x

If you cant get cherries in kirsh can you use cherries in syrup? Thanks

Yes for sure!

Hi Jane, I have been looking for a Black Forest cheesecake everywhere and now I’ve found this, I am going to have to try and make it! Quick question, do you think that instead of Kirch, I could use cherry brandy? I have a bottle of that, which I only use when making Black Forest Gateau and just thought it’d be a shame to waste it. Thank you.

Umm I guess you could? Obviously I’ve never tried it, and put very small amounts in at a time maybe just in case?! Sounds delicious though! xx

I’m making this for Christmas! Looks amazing as do all your creations! Merry Christmas! X

Oooh yay!! Merry Christmas to you too! x

I’ve looked but can’t see anything about if you use low fat philadelphia. Does it make a difference to the consistency at all?

You need to use full-fat cream cheese as listed in the recipe and as you need the fat percentage to make it set!

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Easy Black Forest Cheesecake

Rich, creamy, and luscious with a crown of sticky sweet cherries, Easy Black Forest Cheesecake is the dessert that will turn any meal into an occasion. No judgement if you eat straight from the pan!

Is there anything better than sinking your fork into that first bite of cheesecake and watching its silky texture cling to the tines? Whether it’s Salted Caramel Cheesecake or this mashup of the chocolate and cherry classic, it’s always an instant crowd pleaser.

What is Black Forest Cake

Black Forest cake is an American cake inspired by the German dessert Schwarzwälder Kirschtorte. The American version is usually made up of layers of chocolate sponge cake with a rich and glossy cherry filling. The German dessert gets its name from kirschwasser, a clear brandy made from cherries. Unlike other cherry liquors it isn’t sweet, often made from sour cherries.

Ingredients

All good things start with chocolate including the crust of this Easy Black Forest Cheesecake. Using Gluten Free Oreos as the base, this cheesecake combines familiar ingredients with that trademark cherry topping.

• Gluten Free Oreos – Combined with the melted butter, this creates the chocolate crust for the black forest cheesecake.
• Dairy Free Butter – Helps bind the chocolate crust together and give it richness.
• Dairy Free Cream Cheese – Gives this cheesecake its trademark tang and creaminess. Use your favorite brand.
• Dairy Free Sour Cream – Makes this cheesecake extra creamy and luxurious.
• Egg Yolks – The yolks add richness as well as giving this cheesecake its texture.
• Vanilla Extract – The higher the quality the vanilla, the more pronounced the flavor.
• Cherry Pie Filling – Use your favorite variety. This is the crowning glory that gives this cheesecake that black forest flavor.
• Chocolate Chips

How to Make Easy Black Forest Cheesecake

Making homemade cheesecake at home is not only easy, coming together in a few simple steps, but it puts you in total control of all of the ingredients. Once you sink your fork into the first bite of this black forest cheesecake, it will be love at first bite!

Time needed:  6 hours

A chocolate crust, decadent creamy cheesecake, and glossy jeweled cherry topping make this a dessert to celebrate with.

Add the Oreos to a blender and pulse until they’re a fine crumb. Pour them into a bowl along with the melted butter and mix until combined. Pour the crumb mixture into an 8″ or 9″ springform pan sprayed with nonstick baking spray. Press firmly. You can use the underside of a measuring cup to help flatten it out. Allow the crust to refrigerate while you prepare the rest of the cheesecake.

Add the eggs, sugar, and vanilla to a mixing bowl and mix on high for 5 minutes. It will become light and airy and most of the sugar will dissolve. Add the cream cheese and mix for another 3 minutes. Add the remaining ingredients and mix for 3 more minutes. The mixture will be extremely creamy.

Pour the cream cheese mixture into the prepared crust. Allow the cheesecake to bake for 45 minutes, never opening the oven.

Let the cheesecake sit on the counter for an hour, coming to room temperature. Transfer the cooled cheesecake to the refrigerator and let it chill for at least 4 hours.

Top the chilled cheesecake with the cherry pie filling and chocolate chips. Enjoy!

This cheesecake recipe is completely Glute Free and Dairy Free. However, you can make the exact same recipe with both regular Oreos, and also full dairy products. The measurements will be the same.

In addition, have fun swapping out the pie filling for the topping. While it won’t be a Black Forest cheesecake, it will be equally as delicious. Both strawberry pie filling and blueberry would work well with the Oreo crust.

Cheesecake is a dessert that is best served chilled or slightly at room temperature. Make sure that when you aren’t serving it that it remains refrigerated in either an airtight container or with the springform pan tightly covered in plastic wrap or foil. It will keep for up to five days in the refrigerator.

How to Tell If Cheesecake Is Done

Oven temperatures greatly vary. While you shouldn’t open your oven door during that first 45 minutes of baking, you may need to bake your cheesecake for a little additional time. To make sure that your cheesecake is done, give it the jiggle test. Wearing oven mitts, gentle move it back and forth. If the cheesecake only slightly jiggles, it is done. It will continue to set up as it cools.

You can also give it the touch test. Gently touch the top center of the cheesecake. If it’s firm but still with some give, it is done. Keep in mind that cheesecakes made with sour cream will be slightly more jiggly than all cream cheese based cheesecakes.

Last, you can always use an instant read thermometer to test the temperature. If the internal temperature of the cheesecake is 150 degrees, it is done. Make sure that you only test the center and don’t touch the bottom of the pan and the crust.

Top Tip for Easy Black Forest Cheesecake

Cheesecake is all about that amazing rich, creamy texture. To help your cheesecake filling come together quickly and ensure that it is completely lump free, make sure that all of your ingredients are at room temperature. Not just the Dairy Free cream cheese, but also the eggs. This way when the ingredients are added to each other it won’t cause the cream cheese to seize up.

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance.  Note  that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

• 1 8" or 9" springform pan
• 1 mixing bowl/mixer

Oreao Crust

• 2 3/4 cups Gluten Free Oreos
• 7 tbsp Dairy Free butter, melted
• 16 oz Dairy Free cream cheese, room temperature
• 12 oz Dairy Free sour cream
• 1 egg, room temperature
• 2 egg yolks, room temperature
• 1 1/4 cups sugar
• 1 1/2 tbsp vanilla extract

Black Forest Topping

• 21 oz cherry pie filling
• 1 cup mini chocolate chips

Instructions

• Spray an 8" or 9" springform pan with nonstick baking spray and set aside.
• Preheat the oven to 325 degrees.
• Add the Oreos to a blender and pulse until they form a fine crumb.
• Add the Oreo crumbs and melted butter to a bowl and mix to combine.
• Pour the crust mixture into the prepared springform pan and press down. Allow the crust to refrigerate while you prepare the filling.
• Add the sugar, egg, yolks, and vanilla to a mixing bowl and mix on high for 5 minutes. The mixture will be light and airy.
• Add the cream cheese and mix for 3 minutes. –
• Add the remaining cheesecake ingredients and mix for another 3 minutes. The mixture will be super creamy.
• Pour the filling into the prepared crust.
• Allow the cheesecake to bake in the middle rack in the center of the oven for 45 minutes. Do not open the oven door during this time.
• Let the cheesecake cool on the counter for an hour.
• Transfer the cooled cheesecake to the refrigerator and let it refrigerate for at least 4 hours. This can be prepared the day before.
• Top off your cheesecake with the cherry pie filling. Sprinkle on the chocolate chips.

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Ingredients

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Authentic Russian Beef Stroganoff Recipe for a Retro Classic from a Palace Kitchen

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My authentic Russian beef Stroganoff recipe is the best beef Stroganoff you’ll taste. It makes the deliciously rich, creamy braised beef and mushroom dish cooked centuries ago in the grand kitchen of St Petersburg’s glorious pink Stroganov Palace. Better known as a retro classic of the 1970s, beef Stroganoff is rich in history and incredibly comforting. It’s the dish you need to make right now.

I’m sharing my authentic Russian beef Stroganoff with you for the holidays, which I always use as an excuse to cook the family recipes  of the Russian-Ukrainian side of my family . Because apart from eating, there are few things more comforting than cooking, especially the dishes of our childhoods. And who doesn’t need food that comforts right now?

My hearty Russian beef Stroganoff recipe makes one of my best Stroganoff recipes and best mushroom recipes . If you’re a lover of beef Stroganoff, I also have recipes for chicken Stroganoff , meatball Stroganoff , mushroom Stroganoff , and pork Stroganoff , which uses the Chinese velveting technique, as well as traditional Stroganoff accompaniments, crispy shoestring fries , mashed potatoes and buckwheat kasha .

Stroganoff is a dish I’ve adored since I first developed an insatiable curiosity about food and cooking, watching my rosy-cheeked grandmother spend hours every day preparing piroshki , cabbage rolls and chicken kotleti ; stuffing cucumbers into enormous jars to make dill pickles ; and stirring massive pots of borscht on the stove in her light-filled kitchen in the red-brick home my grandfather built in Blacktown, Sydney .

I love to use traditional holidays such as Orthodox Easter and Christmas as an excuse to roll up goluptsi (cabbage rolls), fold dumplings around fillings for pelmeni and vareniki, and let Stroganoff simmer as I channel my long-departed loved-ones and the food rituals I fondly recall being raised in a Russian-Ukrainian-Australian household in Sydney’s western suburbs in the 1970s.

But before I tell you more about my traditional beef Stroganoff recipe, I have a favour to ask. Grantourismo is supported by its readers. If you’ve cooked this dish or any of my Russian-Ukrainian family recipes, our Cambodian recipes , or any recipes at all on Grantourismo, and enjoyed them, please consider supporting Grantourismo so that we can keep creating delicious recipes and food stories for you.

For instance, you could make a small donation to our epic Cambodian cuisine history and cookbook on Patreon for as little as the price of a coffee, or, if you’re planning a trip, you could use our affiliate partner links, below; if you make a booking, we may earn a commission but you won’t pay extra.

If you’re planning a trip, please consider using our links to buy travel insurance , book flights with CheapOair , Kiwi.com or Etihad ; book flights, transfers, hotels, apartments, holiday rentals, and car rentals with Agoda , Expedia , Wotif , lastminute.com , ebookers , or Trip.com ; book a beautiful apartment or home on PLUM ; book a transfer, tour or tickets to museums and attractions on  Get Your Guide ; buy train tickets on RailEurope , bus and train tickets on 12Go ; or book a cooking class or meal with locals on EatWith .

Lastly, you could buy a handcrafted KROK , the best mortar and pestle ever (we earn a small commission from your purchase); buy something on Amazon, such as these cookbooks for culinary travellers , James Beard award-winning cookbooks , cookbooks by Australian chefs , classic cookbooks for serious cooks , and gifts for Asian food lovers and picnic lovers ; or browse our Grantourismo store  for gifts for food lovers designed with Terence’s images. Now let me tell you about this authentic Russian beef Stroganoff recipe.

Tips to Making this Authentic Beef Stroganoff Recipe

I only have a few tips to making my beef Stroganoff recipe as it’s actually very easy. If you’re not Russian or Ukrainian, not of Russian-Ukrainian heritage, and haven’t eaten your way through Russia or Ukraine, my traditional beef Stroganoff might be different to the modern beef Stroganoff recipes you’ve cooked.

Of course that goes without saying if your experience of beef Stroganoff was the paler ultra-creamy American-style beef Stroganoff made from canned mushroom soup. I’m sure that must bring back a lot of nostalgic childhood memories for many of our readers.

My family always used fresh mushrooms in a traditional beef Stroganoff. Back in my great-grandmother’s day, when my baboushka was a child, it would have been wild mushrooms that they foraged from the forest around their village not far from Odesa, in the land we now know as Ukraine. My great-grandmother was born when it was still Odessa, during the Russian Empire, and my baba was actually born on the eve of the Bolshevik Revolution.

If you can, use brown mushrooms or wild foraged mushrooms or whatever mushrooms you can source. I actually prefer shiitake mushrooms, as they’re abundant and affordable here in Southeast Asia, and I love their earthy taste and meaty texture.

My beef Stroganoff is still creamy, but mostly from sour cream or smetana, not thickened cream. I use half as much cream as sour cream, and sometimes I skip the cream completely. My beef Stroganoff is also more richly spiced than most, as I use the allspice originally used in the earliest beef Stroganoff recipes that is often left off the ingredients list of modern recipes.

As delicious as it is, Molokhovets’ recipe for ‘beef in the Stroganoff style with mustard’ or Govjadina po-strogonovski s gorchitseju lists tender beef, allspice, butter, salt, flour (to coat the beef), sour cream, bouillon, pepper, and Sareptskaja mustard .

While I adore Sareptskaja mustard, and you can buy it online (link above), sadly, we can’t get Amazon deliveries here, so I use wholegrain mustard . Molokhovets’ recipe didn’t list paprika nor the Asian condiment I love to include my Stroganoff.

Ground paprika is a must as far as I’m concerned – try to get hold of a sweet Hungarian paprika – as is fish sauce, which I love in my beef Strog: it adds umami, not a fishy taste. While I’ve said fish sauce is optional, below, as I know not everyone loves fish sauce as much as I do, please do try my beef Stroganoff with fish sauce.

When it comes to fish sauce, I recommend Thailand’s Megachef for a top quality fish sauce, as its sodium levels are always consistent. Megachef is easy to find throughout Asia and in Australia, UK and Europe, however, not in the USA apparently, where our American friends mostly recommend Red Boat Fish Sauce .

I always serve my beef Stroganoff with either shoestring fries (beef Stroganoff’s traditional side), creamy mashed potatoes (Terence’s recipe is the best) or buckwheat kasha. Links to all of those recipes above. Some enjoy rice or pasta with their Stroganoff.

A fresh Russian garden salad on the side is absolutely essential, as is a dish of dill pickles.

I’d love to know what you think if you make my authentic Russian beef Stroganoff recipe. And if you do enjoy it, please let us know in the comments below, and do browse this collection of our best stew recipes for more hearty, comforting dishes.

Russian Beef Stroganoff Recipe

Ingredients   Metric US Customary   1x 2x 3x

• 800 g beef steak - tenderloin or fillet
• 1 tbsp allspice - ground
• 1 tsp sea salt
• 2 tbsp butter
• 2 tbsp cooking oil
• 2 white onions - roughly sliced
• 250 g brown mushrooms or shiitake mushrooms - sliced in halves or thirds depending on size
• ¼ tsp black pepper
• 1 tsp ground paprika
• 200 ml sour cream
• 100 ml cream
• 150 ml beef stock
• 1 tbsp wholegrain mustard
• 1 tbsp fish sauce - optional
• ½ tsp salt or to taste - optional

Instructions  

• Two hours before you plan to start cooking, trim the beef of fat and, cutting against the grain, slice the beef into pieces of around 2cm x 5cm.
• Transfer the beef to a sealed container and sprinkle half a teaspoon of salt and a tablespoon of allspice onto the beef, rubbing it into the meat to ensure it is evenly distributed, then refrigerate for two hours.
• In a cast iron skillet or large pan, gently fry the onion slices in a tablespoon of butter until translucent and soft, then set aside.
• In the same skillet or pan, add another tablespoon of butter, the mushrooms, black pepper, paprika, and a splash of olive oil, then turn up the heat and sauté the mushrooms until soft, then set aside with the onions.
• In a wok, heat the cooking oil until hot, then stir-fry the beef on high heat for a minute or so until brown then remove from heat to rest.
• To the skillet or pan you cooked the onions and mushrooms in, add the sour cream and cream, turn the heat on low and stir until warm, slowly adding the beef stock, stirring to combine. Return the onions and mushrooms to the pan, then the mustard, stir to combine, and gently simmer.
• Add the beef pieces to then pan, then the fish sauce, stir to combine well, and taste, adding the salt if needed. (Sometimes I add more all spice at this point).
• Simmer for ten minutes or so, then serve on individual plates, garnished with fresh dill, and with sides of crispy shoestring fries, mashed potato or potato gratin, gherkins, and additional sour cream.

Published 2 April 2018, Last Updated 22 March 2024

Please do let us know if you make this Russian beef Stroganoff recipe as we’d love to know how it turned out for you. You can share your experience and tips or ask questions in the comments below, or tag us on Instagram.

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26 thoughts on “Authentic Russian Beef Stroganoff Recipe for a Retro Classic from a Palace Kitchen”

Hi Janice, so pleased you enjoyed it. Re the fish sauce – if you use a good quality fish sauce, one that you’d use for a dipping sauce rather than for cooking, it should add umami rather than saltiness. We’ve got a whole collection here, LOL, but for this I use my best quality Vietnamese fish sauce, which is quite old and from a small producer. It’s big and rounded and almost caramel-like. It’s a fantastic winter dish, especially with a potato gratin. Thanks for dropping by!

Hi Helen, thank you for the kind words. So pleased you enjoyed it – and Terence’s mash. Terence is the fries expert and I have been trying to persuade him to do a recipe as matchstick fries are the traditional palace pairing. I will him nicely again and let you know when the recipe is up ;) Thanks for taking the time to stop by and leave a comment :)

Hi Sue, so pleased you enjoyed it that much! You could always turn the aircon up… ;)

Hi Christine, how wonderful! I never got to the Urals, but my Papa spoke of the region with tremendous adoration for the lofty mountains, towering forests and tranquil lakes. Still dream of travelling there, and more widely in Russian and the Stans one day. I also add more mustard, pepper and spices, but I appreciate that not everyone has the palate for spices we do. There’s more spice in the chicken stroganoff, which has more Eastern/Asian influence. Please do let us know if you make that. Spasiba for taking the time to drop by and leave a comment!

I like the fact that this recipe does not inlude flout, but that also makes me wonder.. does that mean the stroganoff will be less thick and more watery?

Nikola, did you mean ‘flour’? If so, no, the sauce will reduce when simmering. If it’s not thick enough, just turn the heat up high a little for a while until it is, then reduce to simmer again. You can see from the pic that it’s not watery :) I would love to know how it turns out for you and what you think of it. This is a Russian-Australian recipe after all, not 100% Russian, but I tried hard to achieve something between my memory of baboushka’s dish, the Stroganoff we enjoyed in Russia, and the historic recipe. I like to think I have the best of all three, but always welcome feedback. Spasiba for taking the time to leave a comment.

Natalia, spasiba! Thank you so much for dropping by to share that! You’ve brought tears to my eyes. So appreciate it! Thank you so much! Please drop by and visit us again. Lara x

Ha! Ha! And a glass of red goes very nicely with it! Terence is actually experimenting with shoestring fries so we should get a recipe up soon. My grandmother made deliciously greasy fries too :) But, yes, we mostly ate it with mashed potatoes. Thanks for the kind words and taking the time to drop by and leave a comment :)

Thank you so much for taking the time to drop by and let us know. I’m actually posting a meatball Stroganoff recipe later today :)

Your version is very authentic and I am looking forward to trying it. A very long time ago I saw the original recipe in larousse Gastronomique which included marinating the beef in white wine for 24 hours first. I no longer have that book and was wondering if you are aware of any aromatics I should add to the wine. Thanks.

Hi Ron, why don’t you try my recipe and see what you think? :)

We’ve never marinated our beef in wine for Stroganoff, however, I did search for a Larousse recipe, as I was curious, as I haven’t seen the book in years. You can access them on both the Open Library and Internet Archive.

While this Bœuf Stroganov recipe says it takes only 30 minutes (“15 min. de préparation, 15 min. de cuisson”), it includes white wine and it calls for 12 hours of marinating in the wine, with a bay leaf and sprig of thyme. So you’ve got some very subtle aroma there.

I used Google Translate, which makes for an amusing translation. I like the use of ‘blaze’ here: “Heat the cognac, pour it into the frying pan and blaze.”

The ingredients are: 800 g beef tenderloin 4 onions 3 shallots 1 large carrot 1 bay leaf 1 sprig of thyme 75 cl of white wine 200 g of mushrooms from Paris 80 g butter 1 glass of cognac liqueur 15 cl thick fresh cream salt, pepper

Instructions: 1. Cut the beef tenderloin into 2.5 cm long strips; salt and pepper. 2. Peel and chop the onions and shallots, peel the carrot and cut it into small dice. Put these vegetables in a terrine. Add the crumbled strips of fillet, bay leaf and thyme. Pour the white wine. Let marinate for at least 12 hours in the cool, covered, stirring the meat from time to time. 3. Clean the mushrooms and cut them into strips. 4. Drip and blot the meat. Cut the marinade in half and pass it. 5. In a frying pan, brown the mushrooms with 30 g of butter, then drain them and keep them warm. 6. Jet the fat, wipe the frying pan. Put in it to heat the remaining 50 g of butter, add the meat and sauté it for 5 minutes on high heat, turning it over non-stop so that it does not burn. 7.Heat the cognac, pour it into the frying pan and blaze. Mix and then, using a skimmer, take out the meat and arrange it in the serving dish. Keep warm. 8.Supply the mushrooms in the frying pan, add the marinade and fresh cream. Stir over high heat to thicken the sauce, adjust the seasoning and top the meat. Serve very hot.

Please let me know if you make it. Unfortunately we can’t get “mushrooms from Paris” here :)

Thanks for dropping by!

Could be a great recipe…don’t cook in metric measurements. ☹️🇺🇸

Hi Stewart, it is a great recipe :) We went with metric when we launched Grantourismo in 2010 because we’re Australians raised with metric, the rest of the world uses metric and we’ve got readers from right around the world, and we just assumed the USA would eventually convert to metric. Bakers in the USA use metric, as it’s easier to do conversions and scale recipes, and many restaurant kitchens in the USA use it, too. Hopefully the US will make the shift to metric at some point.

Having said that, we do have a large readership from the USA, so we have been looking at adding your system as well. It’s just a lot of work as we have thousands of posts and it will have to be done manually. Google also has a fantastic conversion tool — if you just search for a conversion it pops up at the top of the search results.

I’ve done the conversions for you, below, and as we’re not baking, I’ve rounded them up.

800 g / 1.75 pound beef steak tenderloin or fillet 250 g / .55 pound brown mushrooms or button mushrooms sliced in halves or thirds depending on size 200 ml / 6.75 oz sour cream 100 ml / 1.41 oz cream 150 ml / 2.12 oz beef stock

I hope you enjoy it!

Hi Vera, awwww thank you so much. I’m so pleased to hear that your baboushka also used lots of spice. I’m not a fan of the ultra creamy Stroganovs either. Terence is also happy to know you make the fries. Thanks so much for taking the time to drop by and let us know :)

Hi Adrienne, how wonderful! I am so pleased to hear this! I have recently made some more historical connections that may have influenced the dish’s development in the Stroganoff family palaces that I’ll be adding to this post soon. A lot of my Russian family recipes on Grantourismo have a little history in them, as I love the stories behind dishes, so do browse those, too, when you both have time. Food is a wonderful way through which to explore history and culture.

I’m also launching a separate Russian-Ukrainian recipe site that will be loaded with history and stories that you and your daughter may be interested in. I’m currently at my mum’s in Australia and she’s translating a lot of recipes for me from my grandmother’s old Russian cookbook and at the same time we’re reminiscing as we go through family photos and she’s recollecting stories her parents and grandmother told her that I’m then cross-checking with historical events. I’ll be sharing that sort of stuff on the site.

Having said all that, I do remember Hungarian Stroganoff from our time in Budapest. It was more red in colour due to the use of Hungary’s wonderful smoky and sweet ground paprika, as well as fresh red capsicum (bell peppers). Does the recipe you use make a redder Strog?

While Hungary was never part of the Soviet Union, as you probably know, there was a long period of about 45-50 years of Soviet influence in Hungary. Soviet occupation that began during World War 2 and didn’t end until the 1989 revolution in Hungary – Hungary was also a member of the Warsaw Pact – so during that period there would have been cultural influence, as well as cultural resistance, of course.

But there would have been even earlier cultural influence and exchange. For instance, prior to that period, the Russians were publishers of cookbooks and recipe magazines that were translated and widely circulated throughout Europe.

However, there were even earlier historical connections and relationships between the nobles of the Russian Empire and the Habsburg’s Austro-Hungarian Empire, and even a marriage between a Romanov princess and Archduke Joseph of Austria/Palatine of Hungary. Royals and nobles always influenced culture, especially fashion and food, so the dish may well have travelled to Hungary then.

Best of luck to your daughter with her Russian Studies and thanks for taking the time to drop by and leave a comment :)

Hi Philip, thank you so much for the kind words – appreciate it. You should try some of my other Stroganoff recipes – perhaps start with the chicken or the meatball Stroganoff? Or, if you like Cantonese food, try my pork Strog using the velveting technique: https://grantourismotravels.com/best-stroganoff-recipes/ Thanks for taking the time to drop by :)

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