Introduction

This Black Forest Cheesecake combines rich chocolate and creamy cheesecake with a delightful cherry topping. It’s a decadent dessert perfect for special occasions or any time you want to impress with a classic flavor twist.

A slice of rich chocolate cheesecake sits on a white plate with a crumbly dark chocolate crust as the base layer. On top of the thick, creamy chocolate cheesecake layer is a glossy red cherry sauce dripping down the sides, filled generously with whole dark cherries. The top layer has a ring of white whipped cream with small peaks, sprinkled with fine chocolate shavings. The slice is set on a red and white striped cloth, with a white marbled surface in the background. 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 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 is fine)
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 the 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 the Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set it aside to cool.
Step 4: Wrap the outside of the pan with aluminum foil to prevent water from the water bath getting in. Set the pan aside.
Step 5: Reduce the 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, scraping down the sides as needed.
Step 7: Add the sour cream and vanilla extract, mixing on low speed until blended.
Step 8: Add the melted chocolate in three parts, stirring until fully incorporated after each addition.
Step 9: Add the eggs one at a time, mixing slowly and scraping the bowl sides to ensure even mixing.
Step 10: Pour the cheesecake batter evenly over the prepared crust.
Step 11: Place the springform pan inside a larger pan and fill the outer pan with warm water halfway up the sides of the springform pan, avoiding water above the foil edge.
Step 12: Bake for 1 hour. The center should be set but still slightly jiggly.
Step 13: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooking and initial cooling.
Step 14: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 15: Remove the cheesecake from the oven and water bath. Refrigerate until firm, 5-6 hours or overnight.
Step 16: For the cherry topping, combine sugar, cornstarch, and cherry liqueur (or water) in a saucepan over medium heat. Stir until the sugar begins to melt.
Step 17: Add cherries, stirring to coat them well, and cook until cherries soften and juice thickens slightly.
Step 18: Remove from heat and transfer to a bowl. Refrigerate until cool.
Step 19: To make whipped cream, whip cold heavy cream, powdered sugar, and vanilla extract in a large bowl on high speed until stiff peaks form.
Step 20: Remove the cheesecake from the springform pan and place it on a serving plate.
Step 21: Pipe whipped cream shells around the outer edge of the cheesecake.
Step 22: Fill the center with the cherry topping and garnish with chocolate shavings if desired.
Step 23: Refrigerate until ready to serve. Enjoy!

Tips & Variations

For a stronger cherry flavor, soak the cherries in cherry liqueur overnight before cooking.
Use salted butter in the crust for a slight contrast to the sweetness of the filling.
Freeze leftover cheesecake slices for up to 2 months; thaw in the refrigerator before serving.
Try adding a splash of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep the cherry topping separate until ready to serve if possible to maintain freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A close-up view of a round cake on a white scalloped plate set on a white marbled surface; the cake has three main visible layers starting with a dark chocolate base, topped by a thick layer of glossy, dark red cherry filling with whole cherries visible, and finished with a ring of white whipped cream piped around the edge. The whipped cream is sprinkled with thin, dark chocolate shavings that also scatter around the plate. The top of the cherry filling is shiny and textured with whole cherries submerged in the syrupy glaze. To the side, there is a block of butter with colorful packaging and a small glass jar with more cherry topping on a red and white striped cloth. 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 great. Just pit them and adjust the cooking time slightly if they are very juicy.

What if I don’t have a water bath setup?

You can bake the cheesecake without a water bath, but be aware it might crack more easily. Wrapping the pan in foil and baking at a lower temperature helps reduce this risk.