The rich, indulgent layers of a Black Forest cheesecake have always held a special place in my heart. It all began during a memorable family trip to Germany, where we stumbled upon a charming little bakery in the heart of the Black Forest. The decadent aroma of chocolate and cherries was simply irresistible, and one bite of their signature cheesecake was enough to inspire a culinary adventure of my own.
Back home, I was determined to recreate that experience, infusing the classic Black Forest cake elements into a creamy, dreamy cheesecake. This Black Forest Cheesecake recipe is the delicious result of those efforts, combining a luscious chocolatey Oreo crust with a velvety cream cheese filling, swirled with dark chocolate, and crowned with a tart cherry topping.
Gathering the ingredients is the first step in this delightful journey. From the rich dark chocolate to the fresh sweet cherries, each component plays a crucial role in building the perfect dessert. The process is surprisingly straightforward, beginning with the preparation of a crunchy Oreo crust. Simply crush the cookies, mix with melted butter, and press into your springform pan. A quick bake in the oven sets the stage for the star of the show: the cheesecake filling.
Melting dark chocolate and blending it with smooth cream cheese and sugar creates a base that’s both indulgent and balanced. Adding sour cream and a touch of cocoa powder elevates the flavor profile, while the gentle incorporation of eggs ensures a creamy consistency. Baking the cheesecake in a water bath might seem a bit intimidating, but it’s essential for achieving that perfect, crack-free top.
Once baked and thoroughly chilled, it’s time for the final flourish. Fresh cherries simmered with a hint of lemon juice and sugar make a tangy topping that complements the rich cheesecake beautifully. A dollop of whipped cream adds a touch of elegance, and a sprinkle of chocolate shavings can make it even more special.
Every bite of this Black Forest Cheesecake is a tribute to that quaint German bakery, a blend of rich, creamy, and fruity flavors that will transport you to the heart of the Black Forest. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cheesecake is sure to impress and delight.
Making Black Forest Cheesecake Delight
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Ingredients
- 24 ounces full-fat cream cheese (brick-style)
- 10 ounces dark chocolate (50-70%)
- 1 1/4 cup granulated sugar
- 24 Oreo cookies (wafers and filling)
- 1/4 cup unsalted butter, melted
- 3/4 cup sour cream (I used 18% MF)
- 4 large eggs
- 1 tablespoon cocoa powder
- 2 tablespoons hot water
- 10 ounces fresh, sweet cherries
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/2 cup whipping cream
- 2 teaspoons powdered sugar
- Boiling water (for the water bath)
- Chocolate shavings (optional)
Directions
Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with tin foil, wrapping it at least three times to ensure no leaks.
Crush the cookies (wafers and filling) in a food processor until fine crumbs. Alternatively, place them in a freezer bag and crush with a rolling pin.
Mix the cookie crumbs with the melted butter. Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
Bake in the preheated oven for 8 minutes. Remove from the oven but keep the oven on.
Chop the chocolate into fine pieces and place in a heatproof bowl. Microwave in 30-second intervals at medium power, stirring between each interval until smooth. Set aside.
In a large bowl, beat the cream cheese and sugar until smooth. Add the melted chocolate and mix well. Turn off the mixer and scrape down the sides and bottom of the bowl.
Whisk together the cocoa and water in a small cup. Beat the dissolved cocoa and sour cream into the batter. Mix in the eggs one at a time, stopping as soon as the batter is smooth.
Place the springform pan (still wrapped in tin foil) in the middle of a large roasting pan. Pour the cheesecake filling over the crust and smooth the top.
Pour hot water into the roasting pan until there’s about 1/2 – 1 inch of water in the pan. Bake for 55-65 minutes, or until the top looks just set. It should still wobble in the middle when gently nudged.
Remove from the oven and let the cheesecake cool in the roasting pan until the water reaches room temperature. Remove the springform pan from the roasting pan and continue cooling on a wire rack (do not unclamp the outer ring of the springform pan).
Once the pan is at room temperature, cover it with foil and place it in the fridge to chill for at least 6 hours or overnight.
Pit the cherries and slice them in half. Add the cherries, sugar, and lemon juice to a medium saucepan over low heat. Stir gently as the cherries soften and release their juices.
Dissolve the cornstarch in the water, then add it to the cherries and stir until the mixture thickens. Remove from heat.
Beat the whipping cream and powdered sugar until peaks form. Transfer the whipped cream to a piping bag (using a 1M Wilton tip if desired).
Remove the cheesecake from the fridge. Trace around the outer edge with a sharp knife, then unclamp the outer ring of the pan.
Pipe rosettes around the edges of the cheesecake and spoon the cherry topping in the middle. Optionally, add chocolate shavings over the whipped cream.
Slice with a thin, sharp knife, ensuring you cut all the way through the crust.
FAQs:
What is the best type of chocolate to use for Black Forest Cheesecake?
For Black Forest Cheesecake, it is recommended to use dark chocolate with a cocoa content between 50-70%. This range provides a rich, deep chocolate flavor that balances well with the cream cheese and cherry topping.
How can I ensure my cheesecake has a smooth, crack-free top?
To achieve a smooth, crack-free top on your cheesecake, use a water bath while baking. Additionally, avoid overbaking and rapid temperature changes. Cooling the cheesecake slowly and thoroughly chilling it in the fridge also helps prevent cracks.
Can I make the cherry topping in advance?
Yes, you can make the cherry topping in advance. Prepare it as instructed and store it in an airtight container in the refrigerator for up to 3 days. When ready to use, gently reheat it on the stove over low heat until it reaches the desired consistency.
How should I store leftover Black Forest Cheesecake?
Store any leftover Black Forest Cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.
Is there a substitute for sour cream in this recipe?
If you don’t have sour cream on hand, you can substitute it with Greek yogurt. Ensure the Greek yogurt is full-fat to maintain the creamy texture of the cheesecake. This substitution works well and provides a similar tangy flavor.
Black Forest Cheesecake
Ingredients
- 24 Oreo cookies wafers and filling
- 1/4 cup unsalted butter melted
- 10 ounces dark chocolate 50-70%
- 24 ounces full-fat cream cheese brick-style
- 1 1/4 cup granulated sugar
- 1 tablespoon cocoa powder
- 2 tablespoons hot water
- 3/4 cup sour cream I used 18% MF
- 4 large eggs
- boiling water for the water bath
- 10 ounces fresh sweet cherries
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/2 cup whipping cream
- 2 teaspoons powdered sugar
- chocolate shavings optional
Instructions
- Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with tin foil, wrapping it at least three times to ensure no leaks.
Oreo Crust
- Crush the cookies (wafers and filling) in a food processor until fine crumbs. Alternatively, place them in a freezer bag and crush with a rolling pin.
- Mix the cookie crumbs with the melted butter. Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
- Bake in the preheated oven for 8 minutes. Remove from the oven but keep the oven on.
Cheesecake Filling
- Chop the chocolate into fine pieces and place in a heatproof bowl. Microwave in 30-second intervals at medium power, stirring between each interval until smooth. Set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the melted chocolate and mix well. Turn off the mixer and scrape down the sides and bottom of the bowl.
- Whisk together the cocoa and water in a small cup. Beat the dissolved cocoa and sour cream into the batter. Mix in the eggs one at a time, stopping as soon as the batter is smooth.
Baking and Cooling
- Place the springform pan (still wrapped in tin foil) in the middle of a large roasting pan. Pour the cheesecake filling over the crust and smooth the top.
- Pour hot water into the roasting pan until there's about 1/2 - 1 inch of water in the pan. Bake for 55-65 minutes, or until the top looks just set. It should still wobble in the middle when gently nudged.
- Remove from the oven and let the cheesecake cool in the roasting pan until the water reaches room temperature. Remove the springform pan from the roasting pan and continue cooling on a wire rack (do not unclamp the outer ring of the springform pan).
- Once the pan is at room temperature, cover it with foil and place it in the fridge to chill for at least 6 hours or overnight.
Topping & Serving
- Pit the cherries and slice them in half. Add the cherries, sugar, and lemon juice to a medium saucepan over low heat. Stir gently as the cherries soften and release their juices.
- Dissolve the cornstarch in the water, then add it to the cherries and stir until the mixture thickens. Remove from heat.
- Beat the whipping cream and powdered sugar until peaks form. Transfer the whipped cream to a piping bag (using a 1M Wilton tip if desired).
- Remove the cheesecake from the fridge. Trace around the outer edge with a sharp knife, then unclamp the outer ring of the pan.
- Pipe rosettes around the edges of the cheesecake and spoon the cherry topping in the middle. Optionally, add chocolate shavings over the whipped cream.
- Slice with a thin, sharp knife, ensuring you cut all the way through the crust.
