Black Forest Cheesecake

If you’ve ever dreamed of crafting a dessert that’s as stunning as it is delicious, look no further than this Black Forest Cheesecake. Combining the rich, creamy texture of cheesecake with the deep flavor of chocolate and the tart sweetness of cherries, this recipe is a guaranteed crowd-pleaser. Chef Luna, with over 40 years of baking experience, is here to guide you through every step to create a dessert that will leave your guests in awe. Get ready to bring the indulgence of Black Forest to your kitchen!

Why You’ll Love This Recipe

This Black Forest Cheesecake isn’t just any dessert – it’s an indulgent, decadent treat that will captivate your taste buds and impress anyone lucky enough to try it. Here’s why this recipe stands out from the rest:

• Quick & Easy: Despite its elegant presentation, this cheesecake is simple to make. With just a few basic ingredients and clear instructions, you’ll have a show-stopping dessert in no time.
  
• Perfect for Any Occasion: Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this Black Forest Cheesecake is perfect for any special moment.
  
• Made with Simple Ingredients: This recipe requires just a handful of ingredients, making it easy to prepare without hunting for hard-to-find items. From Oreos for the crust to fresh cherries for the topping, the flavors speak for themselves.
  
• Crowd-Pleaser: It’s not just delicious – it’s guaranteed to be the highlight of any gathering. The combination of creamy cheesecake, chocolate, and cherries always hits the spot.
  
• Rich & Decadent Flavor: The depth of chocolate flavor, balanced by the tartness of the cherry topping and the richness of the cheesecake filling, creates a perfect harmony of tastes. It’s the kind of dessert that lingers in your memory long after the last bite.
  
• A Timeless Classic with a Twist: While the Black Forest flavor combination has stood the test of time, this cheesecake version brings a fresh twist on the classic. It’s a modern take on the traditional Black Forest Cake, yet every bite feels nostalgic and comforting.

If you love desserts that offer the best of both worlds – indulgent chocolate and fruity freshness – this Black Forest Cheesecake is for you. The recipe uses simple techniques to create a perfectly balanced dessert that’s sure to satisfy any sweet tooth. Whether you’re a cheesecake connoisseur or a novice baker, this recipe is a must-try!

Ingredients Needed

To make this indulgent Black Forest Cheesecake, gather the following ingredients. You’ll need everything to be at the right temperature for the best results, so ensure that your cream cheese and eggs are softened to room temperature before you begin. Let’s break it down by component:

• For the Cherry Filling & Topping:
  
  • 2 and 1/2 tbsp cornstarch
    
  • 2 and 1/2 tbsp water
    
  • 5 and 1/4 cups dark sweet cherries (or tart cherries) – use fresh or frozen (do not thaw if frozen)
    
  • 1/2 cup granulated sugar
    
  • 3 and 1/2 tbsp kirsch (you can substitute with water or orange juice for an alcohol-free version)
    
  • 1 and 1/4 tsp almond extract
    
• For the Crust:
  
  • 35 whole Oreos (no need to scrape out the cream)
    
  • 1/4 cup salted butter, melted
    
• For the Cheesecake Batter:
  
  • 32 oz full-fat cream cheese, softened to room temperature
    
  • 1 and 2/3 cups granulated sugar
    
  • 4 large eggs, at room temperature
    
  • 3/4 cup sour cream, at room temperature
    
  • 2 tsp vanilla extract
    
  • 8 oz semi-sweet chocolate, melted
    
  • 1 cup cocoa powder
    
• For the Whipped Cream:
  
  • 3/4 cup heavy cream
    
  • 1/3 cup powdered sugar
    
  • 2 tsp vanilla extract
    
• For Decorating:
  
  • Extra fresh cherries (for topping)
    
  • 1 small semi-sweet chocolate bar (for chocolate shavings)

Make sure to double-check everything before you begin so that the process flows smoothly! These ingredients will create the perfect balance of creamy, chocolatey, and cherry goodness.

How to Make Black Forest Cheesecake

Follow these detailed steps to make your Black Forest Cheesecake. Don’t rush, and take your time with each step to ensure the best results. This is a dessert that’s worth the effort, and we’ve broken it down to make it as easy as possible!

Step 1: Make the Cherry Compote

1. In a small bowl, combine the water and cornstarch, stirring until completely dissolved.
   
2. Rinse, pit, and halve the cherries. If you’re using frozen cherries, make sure they are still frozen and do not thaw.
   
3. In a medium saucepan, combine the cherries, granulated sugar, and kirsch (or your alcohol-free substitute). Cook over medium heat for 10-15 minutes, stirring occasionally, until the cherries soften and release their juices.
   
4. Stir the cornstarch mixture again (it may have settled) and add it to the cherry mixture. Continue to cook for 1 minute, stirring constantly, until the sauce thickens. It should coat the back of a spoon and hold when you drag your finger through it.
   
5. Remove from heat, then stir in the almond extract for added depth of flavor.
   
6. Transfer the compote to a shallow bowl and place it in the fridge to chill completely before using.

Tip: You can prepare the cherry compote up to 2 days in advance, storing it in an airtight container in the fridge.

Step 2: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
   
2. Spray a 9-inch springform pan with non-stick spray, making sure the bottom is securely fastened.
   
3. In a food processor, pulse the Oreos into fine crumbs. Add the melted butter and mix until the crumbs are evenly coated.
   
4. Press the crumb mixture firmly into the bottom of the springform pan, and slightly up the sides.
   
5. Bake the crust in the preheated oven for 10 minutes, then set aside to cool. Leave the oven on at 350°F for the next step.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 1-2 minutes until it’s smooth and creamy.
   
2. Add the granulated sugar and beat until well incorporated, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula to ensure no lumps are hiding.
   
3. Add the eggs one at a time, mixing on medium speed just until incorporated. Avoid over-mixing to prevent air bubbles in the batter.
   
4. Add the sour cream and vanilla extract, mixing on low until combined.
   
5. Gradually add the melted chocolate and cocoa powder, mixing until just combined. You should have a silky and smooth batter.

Step 4: Assemble the Cheesecake

1. Spread half of the cheesecake batter evenly over the cooled Oreo crust.
   
2. Spoon about 40% of the cherry compote over the batter in an even layer.
   
3. Carefully spread the remaining cheesecake batter on top, smoothing it out with a spatula.
   
4. Spoon the remaining cherry compote over the top of the cheesecake, but don’t mix it in; leave it in a beautiful layer.

Extra Batter Tip: If you have leftover batter that doesn’t fit in your springform pan, pour it into muffin liners in a cupcake tin. Add a whole Oreo to the bottom of each and bake at 350°F for 19-22 minutes for mini cheesecakes!

Step 5: Prepare the Water Bath + Bake

1. Bring a large pot of water to a boil.
   
2. Wrap the base of the springform pan in heavy-duty aluminum foil, making sure the foil extends all the way up the sides. This will prevent water from seeping in.
   
3. Place the foil-wrapped pan inside a 10-inch cake pan, then place both pans inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
   
4. Carefully transfer the entire setup to the oven. Bake the cheesecake for 1 hour 30 minutes to 1 hour 45 minutes. The center should have a slight wobble, and the edges should appear set.

Tip: If you don’t have a roasting pan large enough, you can use a 9×13-inch baking dish instead.

Step 6: Cool the Cheesecake

1. Once the cheesecake is done baking, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent it from cracking due to a sudden temperature change.
   
2. After the hour, remove the cheesecake from the oven and take off the foil. Place the springform pan on a wire rack to cool to room temperature, which should take about 1-2 hours.
   
3. Once the cheesecake is at room temperature, cover it loosely with foil and refrigerate for at least 6 hours, or preferably overnight.

Step 7: Make the Whipped Cream

1. In a medium bowl, beat the heavy cream on high speed until soft peaks form.
   
2. Add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat.
   
3. Keep the whipped cream chilled until ready to use.

Serving and Storage Tips 

Serving Suggestions:

• For a beautiful presentation, slice the Black Forest Cheesecake with a hot, sharp knife. Wipe the knife clean between each slice to keep the edges neat.
  
• Once sliced, top each serving with a generous dollop of the freshly whipped cream and a few extra fresh cherries for that perfect pop of color.
  
• To finish, use a vegetable peeler to create delicate chocolate shavings from the small semi-sweet chocolate bar and sprinkle them over the top for a rich, elegant touch.

Storage:

• Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Make sure the cheesecake is well-covered to maintain its creamy texture.
  
• Freezing: You can freeze individual slices of cheesecake for up to 2 months. Wrap each slice tightly in plastic wrap and foil, then place them in a freezer-safe bag. To thaw, place the slices in the refrigerator overnight before serving.
  
• Reheating: If you’d like to serve the cheesecake slightly warmer, let it sit at room temperature for about 15 minutes before serving.

This cheesecake is best enjoyed chilled, but its rich flavors will still impress even if you need to store it for a few days!

Helpful Notes 

Here are some additional tips and variations to help you perfect your Black Forest Cheesecake:

Ingredient Tips:

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing them into the batter. This helps create a smooth and lump-free filling.
  
• Quality of Chocolate: The quality of the chocolate you use in the filling makes a huge difference. Opt for a semi-sweet or dark chocolate that you enjoy eating on its own for the best flavor.
  
• Cherries: Using tart cherries (sour cherries) is traditional and creates a wonderful contrast with the sweet, rich cheesecake. If you can’t find tart cherries, you can use dark sweet cherries, but be sure to adjust the sugar levels in the compote to balance the sweetness.

Avoiding Cracks:

• The water bath is essential for a creamy texture and helps prevent cracks in the cheesecake. Be sure to wrap the base of the springform pan in aluminum foil to prevent water from leaking into the pan.
  
• Don’t overmix the batter after adding the eggs. Overmixing can cause air bubbles to form, which can lead to cracks during baking.
  
• Let the cheesecake cool gradually in the oven for an hour before removing it. This helps avoid temperature shock that can also cause cracks.

Make-Ahead Options:

• You can prepare the cherry compote and crust up to two days in advance. Just store them in the refrigerator until you’re ready to assemble and bake the cheesecake.
  
• If you have extra batter left over, don’t throw it away! Use it to make mini cheesecakes by spooning the remaining batter into muffin tins with Oreos at the bottom.

These little touches will ensure your Black Forest Cheesecake turns out perfectly every time!

Conclusion

This Black Forest Cheesecake is an absolute crowd-pleaser, with its rich chocolate filling, sweet-tart cherry topping, and indulgent whipped cream. Whether you’re making it for a special occasion or just treating yourself, it’s sure to impress everyone at the table. With simple ingredients and a few expert tips, you’ll create a show-stopping dessert that combines the best of both worlds – creamy cheesecake and the timeless flavors of Black Forest cake.

If you’ve tried this recipe, I’d love to hear how it turned out! Please leave a comment and a star rating below. Sharing your experience helps others, and I take every piece of feedback seriously! Don’t forget to snap a photo and share it on social media, tagging me for a chance to be featured. What variations did you try? Let me know below, and happy baking!

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Frequently Asked Questions (FAQ)

Here are answers to some of the most commonly asked questions about making Black Forest Cheesecake. These insights will help ensure that your cheesecake turns out perfectly!

Black Forest Cheesecake Recipe

Black Forest Cheesecake Recipe Indulge in the ultimate dessert with this creamy chocolate cheesecake, featuring a crisp Oreo crust and a luscious cherry compote topping. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chill Time 6 minutes mins

Total Time 7 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 771

Ingredients Equipment Method Notes

Ingredients

  

• 5 and 1/4 cups Dark Sweet Cherries fresh or frozen
• 1/2 cup Granulated Sugar
• 3 and 1/2 tbsp Kirsch optional, can substitute with water or orange juice
• 1 and 1/4 tsp Almond Extract
• 35 whole Oreos no need to scrape out the cream
• 1/4 cup Salted Butter melted
• 32 oz Full Fat Cream Cheese softened to room temperature
• 1 and 2/3 cups Granulated Sugar
• 4 eggs Large Eggs room temperature
• 3/4 cup Full Fat Sour Cream room temperature
• 2 tsp Vanilla Extract
• 8 oz Semi-Sweet Chocolate melted
• 1 cup Cocoa Powder
• 3/4 cup Heavy Cream
• 1/3 cup Powdered Sugar
• 2 tsp Vanilla Extract
• for topping Fresh Cherries
• 1 small Semi-Sweet Chocolate Bar for chocolate shavings

Equipment

• Springform Pan
• Stand Mixer

Method

 

1. Make the Cherry Compote: Combine cornstarch and water in a small bowl. In a medium saucepan, cook cherries, sugar, and kirsch until softened. Stir in cornstarch mixture, cook until thickened, then add almond extract. Let cool completely.
2. Make the Crust: Preheat oven to 350°F. Pulse Oreos in a food processor until finely crushed. Mix with melted butter. Press into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes. Set aside.
3. Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla. Mix in melted chocolate and cocoa powder. Pour half the batter into the crust, then add 40% of the cherry compote. Top with remaining batter.
4. Prepare Water Bath & Bake: Wrap the springform pan in foil, place in a larger pan, and add boiling water to the larger pan. Bake at 350°F for 1 hour 30 minutes to 1 hour 45 minutes. Cool in oven for 1 hour, then refrigerate for at least 6 hours or overnight.
5. Make the Whipped Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe over the chilled cheesecake, then top with remaining cherry compote and chocolate shavings.

Notes

For best results, use room temperature ingredients and follow the water bath technique to ensure a smooth, crack-free cheesecake.

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