Introduction

This Black Forest Cheesecake combines the rich flavors of chocolate and cherries for an indulgent dessert that’s perfect for special occasions. With a buttery Oreo crust and creamy chocolate cheesecake filling topped with cherry compote and whipped cream, it’s a crowd-pleaser every time.

A slice of chocolate cheesecake with a dark chocolate crumb crust at the bottom, topped by a thick, creamy chocolate cheesecake layer. On top of this is a generous layer of glossy, dark red cherry sauce with whole cherries, some of the sauce dripping down the side. The cheesecake is finished with a ring of white whipped cream around the edge, sprinkled with small pieces of dark chocolate shavings. The slice sits on a white plate resting on a red and white striped cloth, with a blurred background showing a jar of cherry topping and another cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

35 Oreos (3 cups | 403g Oreo crumbs)
4 tbsp (56g) Challenge Butter, melted (salted or unsalted)
24 oz (678g) Challenge Cream Cheese, room temperature
1 cup (207g) sugar
6 tbsp (43g) natural unsweetened cocoa powder
1 cup (230g) sour cream, room temperature
1 tsp vanilla extract
8 oz (1 1/3 cups) semi-sweet chocolate, melted and slightly cooled
4 large eggs, room temperature
1/4 cup (52g) sugar
2 tbsp cornstarch
2 tbsp (30ml) cherry liqueur (or water)
1 1/2 cups (255g) pitted cherries (frozen works well)
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
3/4 tsp vanilla extract
Chocolate bar, for shaving, optional

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine Oreo crumbs and melted butter in a small bowl. Press the mixture evenly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool.
Step 4: Cover the outside of the pan with aluminum foil to prevent water from the water bath from seeping in. Set aside.
Step 5: Reduce oven temperature to 300°F (148°C).
Step 6: In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until well combined and smooth. Scrape down the sides of the bowl.
Step 7: Add sour cream and vanilla extract; mix on low speed until combined.
Step 8: Add melted chocolate in three parts, stirring well after each addition to ensure even incorporation.
Step 9: Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides as needed.
Step 10: Pour the cheesecake batter evenly into the crust.
Step 11: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, taking care that water does not touch the foil top.
Step 12: Bake for 1 hour. The center should be set but still slightly jiggly.
Step 13: Turn off oven and leave the door closed for 30 minutes to let the cheesecake continue cooking gently.
Step 14: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 15: Remove from oven and water bath wrapping, then refrigerate until firm, 5–6 hours or overnight.
Step 16: For the cherry topping, combine sugar, cornstarch, and cherry liqueur (or water) in a medium saucepan over medium heat; stir until sugar begins to melt and mixture is wet.
Step 17: Add cherries and stir to coat; cook until cherries soften and juices thicken slightly. Remove from heat and refrigerate until cool.
Step 18: To make whipped cream, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 19: Remove cheesecake from springform pan and place on serving plate.
Step 20: Pipe whipped cream around the edges of the cheesecake.
Step 21: Fill the center with cherry topping and sprinkle with chocolate shavings, if using.
Step 22: Refrigerate until ready to serve.

Tips & Variations

Use room temperature ingredients to create a smooth batter and prevent cracks.
If you prefer a boozy kick, substitute cherry liqueur with kirsch or brandy.
For a nutty twist, sprinkle toasted almonds on top before serving.
To avoid cracks, mix on low speed and use a water bath as directed.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Reheat slices briefly at room temperature if desired, but it’s best served chilled for optimal texture and flavor.

How to Serve

A round cake is placed on a white plate with a wavy edge, set on a white marbled surface with a red and white striped cloth nearby. The cake has three clear layers: the bottom layer is dark chocolate, the middle layer is a thick white cream layer piped in a decorative pattern forming a ring around the edge, and the top layer is covered with glossy dark cherries in syrup, sitting in the center. The cherries are surrounded and sprinkled generously with small curled chocolate shavings, which also scatter on the plate around the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of frozen?

Yes, fresh cherries work well. Just be sure to pit them before cooking, and adjust cooking time if they release more juice.

Why do I need to use a water bath when baking the cheesecake?

The water bath helps regulate the temperature and keeps the cheesecake moist while baking, which prevents cracking and creates a smooth texture.