Introduction

Indulge in this rich and decadent Black Forest Cheesecake, combining creamy chocolate cheesecake with luscious cherries and whipped cream. It’s a perfect dessert for special occasions or whenever you crave a chocolate-cherry treat.

Black Forest Cheesecake Recipe - Recipe Image

Ingredients

35 Oreos (3 cups | 403g Oreo crumbs)
4 tbsp (56g) Challenge Butter, melted (salted or unsalted is fine)
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 your 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 this mixture firmly into the bottom and up the sides of the springform pan to form the crust.
Step 3: Bake the crust for 10 minutes, then set it aside to cool.
Step 4: Wrap the outside of the springform pan with aluminum foil to protect it from water during the water bath (see detailed methods for water bath preparation). Set pan 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 smooth and fully combined. Use low speed to minimize air bubbles that can cause cracks. Scrape down the bowl sides as needed.
Step 7: Add sour cream and vanilla extract, mixing on low speed until fully incorporated.
Step 8: Gradually add melted chocolate in three parts, stirring after each to ensure even incorporation and prevent clumps.
Step 9: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl sides to maintain a smooth batter.
Step 10: Pour the cheesecake batter evenly over the crust in the springform pan.
Step 11: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan. Ensure water does not exceed the foil edge.
Step 12: Bake for 1 hour. The cheesecake’s center should be set but slightly jiggly.
Step 13: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooking and cooling.
Step 14: Crack the oven door open and let the cheesecake cool for another 30 minutes slowly, which helps prevent cracks.
Step 15: Remove the cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
Step 16: For the cherry topping, combine sugar, cornstarch, and cherry liqueur (or water) in a medium saucepan over medium heat. Stir to blend and heat until sugar dissolves and mixture becomes wet.
Step 17: Add cherries and stir to coat. Cook until cherries soften and release their juices.
Step 18: Remove from heat when juices thicken slightly. Transfer to a bowl and chill until cool.
Step 19: To make whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 20: Remove cheesecake from springform pan and place on a serving plate.
Step 21: Pipe whipped cream around the edge of the cheesecake.
Step 22: Fill the center with the cherry topping and sprinkle with chocolate shavings if desired.
Step 23: Refrigerate until serving. Keep well covered.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and even baking.
Wrap the pan well for the water bath to prevent water from leaking into the cheesecake mixture.
Try using fresh or canned cherries if frozen are not available, just drain excess liquid to avoid a watery topping.
For a non-alcoholic version, substitute cherry liqueur with water or cherry juice.
For added texture, sprinkle chopped nuts on top along with the chocolate shavings.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 4 days. Reheat is not recommended, but allow the cheesecake to sit at room temperature for 15-20 minutes before serving to enhance flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight to develop its flavors and texture fully.

How do I prevent the cheesecake from cracking?

Mix on low speed to minimize air bubbles, use a water bath during baking, and cool the cheesecake gradually by keeping the oven door closed then cracked after baking.

Black Forest Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This indulgent Black Forest Cheesecake combines a rich cocoa-infused cream cheese filling with a crunchy Oreo crust and luscious cherry topping, finished with whipped cream and chocolate shavings. Baked in a water bath for a creamy, crack-free texture, this dessert is a decadent twist on the classic Black Forest cake, perfect for special occasions or an elegant treat.

Author: Bella
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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 or fresh)

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

Preheat and prepare pan: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
Make crust: 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 to create the crust.
Bake crust: Bake the crust for 10 minutes in the preheated oven. Remove and set aside to cool.
Prepare for water bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water from entering. Set aside.
Reduce oven temperature: Lower oven temperature to 300°F (148°C) to bake the cheesecake properly in the water bath later.
Mix cream cheese base: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and well combined. Use low speed to minimize air incorporation which can cause cracks. Scrape bowl as needed.
Add sour cream and vanilla: Mix in sour cream and vanilla extract on low speed until combined thoroughly.
Incorporate melted chocolate: Add melted semi-sweet chocolate in three additions, stirring well after each to ensure even mixing and to prevent clumps.
Add eggs: Add eggs one at a time, mixing slowly after each addition to combine fully. Scrape the sides as needed to maintain a smooth mixture.
Fill pan: Pour cheesecake batter evenly over the cooled crust in the springform pan.
Prepare water bath: Place the springform pan inside a larger baking pan. Pour warm water into the outer pan so it reaches about halfway up the sides of the springform pan, ensuring water does not reach above the foil.
Bake cheesecake: Bake at 300°F (148°C) for 1 hour. The center should be set but still slightly jiggly.
Initial cooling: Turn off the oven and leave the door closed for 30 minutes to allow gentle continued cooking and cooling.
Further cooling: Crack the oven door open and allow the cheesecake to cool slowly for another 30 minutes, helping prevent cracks.
Refrigerate cheesecake: Remove cheesecake from oven and water bath. Refrigerate, still in pan, until fully firm, at least 5-6 hours or overnight.
Make cherry topping: In a medium saucepan over medium heat, combine sugar, cornstarch, and cherry liqueur (or water), stirring until wet and sugar begins to dissolve.
Add cherries: Stir in pitted cherries and cook until cherries soften and release juices, and the mixture thickens slightly.
Cool cherry topping: Remove from heat and transfer cherry mixture to a bowl. Refrigerate until cool.
Prepare whipped cream: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble cheesecake: Remove cheesecake from springform pan and place on serving plate. Pipe whipped cream shells around the edges using a piping tip.
Add topping and garnish: Fill the center with cherry topping and sprinkle with chocolate shavings if desired.
Final refrigeration: Refrigerate assembled cheesecake until ready to serve. Store any leftovers well covered in the refrigerator.

Notes

Using a water bath is essential to prevent cracks and ensure creamy texture in the cheesecake.
Be sure all dairy ingredients are at room temperature to avoid lumps in the batter.
Slow mixing on low speed reduces air bubbles, preventing cracks on the cheesecake surface.
Cherry liqueur enhances the cherry topping flavor but can be substituted with water for a non-alcoholic version.
Allow the cheesecake to cool gradually inside the oven to minimize temperature shock that causes cracking.
Whipped cream can be piped using a decorative tip for an elegant presentation.
Chocolate shavings are optional but add a beautiful finishing touch and extra chocolate flavor.
Store leftovers refrigerated for up to 3 days for best freshness.

Keywords: Black Forest Cheesecake, chocolate cheesecake, cherry cheesecake, baked cheesecake, Oreo crust, dessert recipe