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Black Forest Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Bake crust: Bake the crust for 10 minutes in the preheated oven. Remove and set aside to cool.
  4. Prepare for water bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water from entering. Set aside.
  5. Reduce oven temperature: Lower oven temperature to 300°F (148°C) to bake the cheesecake properly in the water bath later.
  6. 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.
  7. Add sour cream and vanilla: Mix in sour cream and vanilla extract on low speed until combined thoroughly.
  8. Incorporate melted chocolate: Add melted semi-sweet chocolate in three additions, stirring well after each to ensure even mixing and to prevent clumps.
  9. 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.
  10. Fill pan: Pour cheesecake batter evenly over the cooled crust in the springform pan.
  11. 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.
  12. Bake cheesecake: Bake at 300°F (148°C) for 1 hour. The center should be set but still slightly jiggly.
  13. Initial cooling: Turn off the oven and leave the door closed for 30 minutes to allow gentle continued cooking and cooling.
  14. Further cooling: Crack the oven door open and allow the cheesecake to cool slowly for another 30 minutes, helping prevent cracks.
  15. Refrigerate cheesecake: Remove cheesecake from oven and water bath. Refrigerate, still in pan, until fully firm, at least 5-6 hours or overnight.
  16. 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.
  17. Add cherries: Stir in pitted cherries and cook until cherries soften and release juices, and the mixture thickens slightly.
  18. Cool cherry topping: Remove from heat and transfer cherry mixture to a bowl. Refrigerate until cool.
  19. Prepare whipped cream: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  20. Assemble cheesecake: Remove cheesecake from springform pan and place on serving plate. Pipe whipped cream shells around the edges using a piping tip.
  21. Add topping and garnish: Fill the center with cherry topping and sprinkle with chocolate shavings if desired.
  22. 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

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