Chocolate Cheesecake “Black Forest“
30-60 Min
500+ Kcal

Hi, I'm Buca, Pastry chef at Buca’s Bakery.

It all started 11 years ago, when making desserts in an amateur manner became my hobby.

Because of my love for cooking, I decided to test my skills at the Culinary Academy. The education I received there finally convinced me that I have chosen the right profession, and after completing the course in 2019, I opened the pastry shop “Bukas Bakery” together with my sister.

At the bakery, we offer a wide variety of desserts made with the highest quality ingredients. We bake holiday cakes for different occasions with varied fillings and visuality, and of course, everyone’s favorite cinnamon buns. 

Cheesecake mass:
170 170 gr. dark chocolate
300 300 gr. creamy cheese
75 75 gr. sugar
25 25 gr. brown sugar
15 15 gr. cocoa
2 2 piece eggs
1 1 piece egg yolk
80 80 gr. cream
Cherry Confit:
125 125 gr. cherry
20 20 gr. sugar
5 5 gr. corn starch
60 60 gr. creamy cheese
30 30 gr. cream
30 30 gr. sugar powder
Cheesecake bottom:
150 150 gr. cocoa cookies
30 30 gr. melted butter
step 1
Beat creamy cheese, sugar, cocoa, eggs and cream until a homogeneous mass is obtained, add chocolate melted on a steam bath gradually. Boil cherries together with sugar and starch.
step 2
Any cocoa biscuit may be used for the bottom of the cheesecake. Mix the blended biscuits with melted butter and press into 20 cm diameter mold, let cool well.
step 3
Pour the cheesecake mass. Place the mold in hot water and bake at 160 degrees for 35-40 minutes. Leave it in the oven until cool, then chill in the fridge for 6-7 hours and then decorate with cherry confit and creamy cheese cream.

How To Serve

Bon Appetit!