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Slice of Black Forest Cheesecake with layers of chocolate and cherry compote.

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!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 6 minutes
Total Time 7 minutes
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.