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Black Forest Cheesecake Recipe

★★★★★

4.7 from 130 reviews
  • Author: Aiden
  • Total Time: 7 hours 35 minutes
  • Yield: 12 servings 1x

Description

This indulgent Black Forest Cheesecake combines a rich chocolate Oreo crust with a creamy cocoa-infused cheesecake filling, topped with luscious cherry compote and whipped cream. Baked in a water bath for a smooth, crack-free finish, it’s a perfect dessert to impress any chocolate and cherry lover.

Ingredients

Scale

Crust

  • 35 Oreos (3 cups | 403g Oreo crumbs)
  • 4 tbsp (56g) Challenge Butter, melted (salted or unsalted)

Cheesecake Filling

  • 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

Cherry Topping

  • 1/4 cup (52g) sugar
  • 2 tbsp cornstarch
  • 2 tbsp (30ml) cherry liqueur (or water)
  • 1 1/2 cups (255g) pitted cherries (frozen used)

Whipped Cream

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp vanilla extract

Garnish

  • Chocolate bar, for shaving (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
  2. Make the Crust: In a small bowl, combine the Oreo crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the springform pan to form an even crust base.
  3. Bake Crust: Bake the crust for 10 minutes to set it, then set aside to cool while preparing the filling.
  4. Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil carefully to prevent water from seeping in during baking. Set aside.
  5. Lower Oven Temperature: Reduce oven temperature to 300°F (148°C) for baking the cheesecake.
  6. Mix Cream Cheese Base: In a large bowl, beat the room temperature cream cheese, sugar, and cocoa powder on low speed until fully combined and smooth. Use low speed to minimize air incorporation, which helps prevent cracks in the cheesecake. Scrape down the bowl sides as needed.
  7. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until well incorporated.
  8. Incorporate Chocolate: Add the melted semi-sweet chocolate in three batches, stirring gently to combine after each addition to prevent clumping and ensure smooth batter.
  9. Add Eggs: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl sides as needed to ensure an even mix without over-whipping.
  10. Pour Batter into Crust: Evenly pour the cheesecake batter over the prepared crust in the springform pan.
  11. Setup Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan so that it reaches halfway up the sides of the springform pan, avoiding water going above the foil edge.
  12. Bake Cheesecake: Bake for 1 hour at 300°F (148°C). The center should be set but still slightly jiggly, indicating perfect doneness.
  13. Initial Cool in Oven: Turn off the oven and keep the door closed for 30 minutes. This gradual cooling helps the cheesecake finish cooking and prevents cracks.
  14. Cool with Oven Door Ajar: Crack the oven door open and let the cheesecake cool slowly for another 30 minutes to continue the temperature drop gently.
  15. Refrigerate Cheesecake: Remove the cheesecake from the oven and water bath, unwrap it, and refrigerate uncovered for 5-6 hours or overnight until firm.
  16. Prepare Cherry Mixture: In a medium saucepan over medium heat, combine sugar, cornstarch, and cherry liqueur (or water). Stir until sugar begins to melt.
  17. Add Cherries: Stir in the pitted cherries and cook until they soften and the juices thicken slightly, then remove from heat and let cool in a separate bowl.
  18. Make Whipped Cream: In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  19. Assemble Cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe whipped cream shells around the edge using a piping tip.
  20. Add Cherry Topping and Garnish: Fill the center with the cherry topping and sprinkle with chocolate shavings if desired.
  21. Store and Serve: Refrigerate the assembled cheesecake until ready to serve. Keep covered and consume within 3-4 days for best quality.

Notes

  • Using a water bath helps produce a creamy, crack-free cheesecake.
  • Allow all dairy ingredients and eggs to come to room temperature for a smoother batter.
  • Beating ingredients on low speed reduces air incorporation to avoid cracks.
  • Cherry liqueur can be substituted with water for a non-alcoholic version.
  • Refrigerate the cheesecake at least 5-6 hours or overnight for best texture.
  • Use parchment paper and foil wrap on the pan to prevent leaks during water bath baking.
  • Whipping cold cream ensures better volume and stability when making whipped cream topping.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Black Forest Cheesecake, chocolate cheesecake, cherry topping, Oreo crust, water bath cheesecake, dessert, baked cheesecake

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Find it online: https://tastyplatesspot.com/black-forest-cheesecake-recipe/