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black forest cheesecake

black forest cheesecake

This black forest cheesecake features rich cream cheese, dark sweet cherries, and chocolate, creating a deliciously decadent dessert.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 771 kcal

Equipment

  • 9-inch springform pan
  • Roasting pan
  • Large mixing bowl
  • medium saucepan
  • Electric Mixer

Ingredients
  

For the Cherry Filling & Topping

  • 2.5 tablespoon corn starch
  • 2.5 tablespoon water
  • 5.25 cups dark sweet cherries Fresh or frozen, do not thaw if using frozen
  • 0.5 cup granulated sugar
  • 3.5 tablespoon kirsch Use water or orange juice if omitting alcohol
  • 1.25 teaspoon almond extract

For the Crust

  • 35 whole oreos No need to scrape out the cream
  • 0.25 cup salted butter melted

For the Cheesecake Batter

  • 32 oz full fat cream cheese softened at room temperature
  • 1.67 cups granulated sugar
  • 4 large eggs at room temperature
  • 0.75 cup full fat sour cream at room temperature
  • 2 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate melted
  • 1 cup cocoa powder

Whipped Cream

  • 0.75 cup heavy cream
  • 0.33 cup powdered sugar
  • 2 teaspoon vanilla extract

For Decorating

  • extra fresh cherries
  • 1 small semi-sweet chocolate bar for chocolate shavings

Instructions
 

Prepare Cherry Compote

  • Stir water and corn starch together in a small bowl until fully dissolved. Rinse, pit, and halve the cherries. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-15 minutes, stirring until the cherries have released their juices. Stir in cornstarch mixture and cook until thickened, then add almond extract.
  • Transfer to a bowl and chill completely before using.

Make the Crust

  • Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Stir together crust ingredients and press into prepared pan.
  • Bake for 10 minutes and set aside.

Make the Cheesecake Filling

  • Beat softened cream cheese until creamy in a large bowl. Gradually add sugar, mixing well. Add eggs one at a time, then mix in vanilla and sour cream. Finally, add melted chocolate and cocoa powder.

Assemble Cheesecake

  • Spread half the cheesecake batter over the crust. Spoon about 40% of the cherry filling over it, followed by the remaining batter.

Prepare the Water Bath + Bake

  • Wrap the base of the cheesecake pan in foil and place it into a larger cake pan. Pour boiling water into the roasting pan, then place the pans inside.
  • Bake for 1 hour and 30 minutes to 1 hour 45 minutes. Let cool in the oven with the door cracked for 1 hour.

Cheesecake Cooling

  • Remove the cheesecake from the oven and let cool to room temperature for 1-2 hours. Cover and refrigerate for at least 6 hours or up to 1 day.

Make the Whipped Cream

  • Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Serve & Store

  • Spread remaining cherry compote over the cheesecake and top with whipped cream. Decorate with chocolate shavings.
  • Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

Room temperature ingredients are essential for proper mixing. Bring them out 30 minutes before starting.

Nutrition

Serving: 1sliceCalories: 771kcalCarbohydrates: 71gProtein: 13gFat: 51gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 286mgSodium: 513mgPotassium: 229mgFiber: 1gSugar: 58gVitamin A: 1746IUVitamin C: 5mgCalcium: 137mgIron: 2mg
Keyword baking, black forest, cheesecake, cherries, chocolate, dessert
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