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Black Forest Cheesecake Recipe

★★★★★

4.8 from 61 reviews
  • Author: lilan
  • Total Time: 7 hours 40 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

Indulge in a decadent Black Forest Cheesecake that combines a rich chocolate Oreo crust, a smooth and creamy chocolate cheesecake filling, and a luscious cherry topping. Finished with fluffy homemade whipped cream and chocolate shavings, this dessert brings together the classic flavors of Black Forest cake in a luscious, creamy cheesecake form, perfect for special occasions or when you want to impress guests with 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 used here)

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 your 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: Combine Oreo crumbs and melted butter in a small bowl. Press the mixture evenly into the bottom and along the sides of the springform pan to form the crust.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then set it aside on a rack to cool.
  4. Prepare Water Bath Pan: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath baking. Set this prepared pan aside.
  5. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecake.
  6. Mix Cream Cheese, Sugar, and Cocoa: In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until completely smooth and combined. Scrape the bowl sides to ensure even mixing and minimize air bubbles to reduce cracks.
  7. Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract on low speed until fully combined.
  8. Incorporate Melted Chocolate: Gradually add melted chocolate in three parts, stirring thoroughly after each addition to ensure even integration and prevent clumps.
  9. Add Eggs One at a Time: Add eggs slowly, one at a time, mixing gently after each addition. Scrape sides as needed to combine all ingredients smoothly without incorporating excess air.
  10. Pour Batter into Crust: Evenly pour the cheesecake batter over the baked crust in the springform pan.
  11. Set Up Water Bath: Place the springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, making sure water doesn’t touch the aluminum foil on the pan exterior.
  12. Bake Cheesecake: Bake for 1 hour at 300°F (148°C). The cheesecake’s center should be set but still have a slight jiggle when gently shaken.
  13. Initial Cooling in Oven: Turn the oven off and keep the door closed. Let the cheesecake sit for 30 minutes inside the oven to slowly cool and finish setting.
  14. Continue Cooling with Door Ajar: Crack open the oven door slightly and allow the cheesecake to continue cooling for an additional 30 minutes to prevent cracking.
  15. Chill Cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate the cheesecake, still in the springform pan, for 5-6 hours or preferably overnight until firm.
  16. Prepare Cherry Topping: In a medium saucepan over medium heat, combine sugar, cornstarch, and cherry liqueur (or water). Stir until the sugar melts and the mixture is wet.
  17. Add Cherries and Cook: Stir in pitted cherries and gently cook until the cherries soften and release their juices, thickening slightly.
  18. Cool Cherry Mixture: Remove from heat and transfer the cherry topping to a bowl. Refrigerate until cool before using.
  19. Make Whipped Cream: In a large mixing bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  20. Assemble Cheesecake: Remove the chilled cheesecake from the springform pan and transfer to a serving plate.
  21. Decorate: Pipe whipped cream shells around the cheesecake’s outer edges using a decorative tip (e.g., Ateco tip 847). Fill the center with the chilled cherry topping and garnish with chocolate shavings if desired.
  22. Store and Serve: Refrigerate assembled cheesecake until ready to serve. Best enjoyed within 3-4 days for optimal freshness.

Notes

  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for smooth mixing and to avoid lumps.
  • Using a water bath helps prevent cracking by providing gentle and consistent heat around the cheesecake.
  • Be gentle when mixing to reduce air incorporation, which causes cracks on the cheesecake surface.
  • Chilling the cheesecake overnight enhances firmness and flavor melding.
  • The cherry liqueur can be substituted with water for a non-alcoholic version.
  • Allowing the cheesecake to cool gradually in the oven helps avoid sudden temperature changes that cause cracking.
  • For best results, use high-quality semi-sweet chocolate in the filling and for garnishing.
  • Frozen cherries work well but thaw and drain excess juice if very watery before cooking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Black Forest Cheesecake, chocolate cheesecake, Oreo crust cheesecake, cherry topping cheesecake, homemade cheesecake, chocolate cherry dessert

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