Black Forest Cheesecake

Black Forest Cheesecake: A Decadent Dessert Worth Indulging In

If you love the classic flavors of Black Forest cake and the creamy richness of cheesecake, this Black Forest Cheesecake is the perfect dessert for you. Combining a rich chocolate cheesecake filling with a crispy Oreo crust, topped with a luscious cherry compote and whipped cream, this dessert is as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake is sure to impress.

Ingredients:

For the Oreo Crust:

• 24 Oreo cookies (including wafers and filling)
• 1/4 cup unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 10 ounces dark chocolate (285 grams), 50-70%
• 24 ounces full-fat cream cheese (680 grams), brick-style
• 1 1/4 cup granulated sugar (250 grams)
• 1 tablespoon cocoa powder
• 2 tablespoons hot water (30 ml)
• 3/4 cup sour cream (180 ml), I used 18% MF
• 4 large eggs
• Boiling water, for the water bath

For the Cherry Topping:

• 10 ounces fresh sweet cherries (280 grams), pitted and halved
• 1 tablespoon granulated sugar
• 2 tablespoons fresh lemon juice (30 ml)
• 2 teaspoons cornstarch
• 2 tablespoons water (30 ml)

For the Whipped Cream:

• 1/2 cup whipping cream (120 ml)
• 2 teaspoons powdered sugar
• Chocolate shavings, optional

Directions:

1. Prepare the Oven and Pan:
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch (23-cm) springform pan with aluminum foil, wrapping it at least 3 times to prevent water from leaking into the pan during the water bath.

2. Make the Oreo Crust:
Crush the Oreo cookies (including the filling) in a food processor until fine crumbs form. Alternatively, you can place the cookies in a freezer bag and crush them with a rolling pin.

Mix the cookie crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan, creating a slight lip around the edges. Bake in the preheated oven for 8 minutes. Remove from the oven and leave the oven on for the cheesecake.

3. Prepare the Chocolate Cheesecake Filling:
Finely chop the dark chocolate and place it in a heatproof bowl. Microwave in 30-second intervals at medium power, stirring between each interval until smooth. Set aside to cool slightly.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Beat in the melted chocolate until fully combined. Turn off the mixer and scrape down the sides and bottom of the bowl.

In a small cup, whisk together the cocoa powder and hot water until smooth. Add the cocoa mixture and sour cream to the batter, beating until well incorporated.

Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air bubbles in the batter.

4. Bake the Cheesecake:
Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake filling over the Oreo crust and smooth the top.

Pour boiling water into the roasting pan, creating a water bath with about 1/2 to 1 inch (1-2 cm) of water around the cheesecake. Carefully place the roasting pan in the preheated oven and bake for 55-65 minutes, or until the top of the cheesecake looks set but still slightly wobbles in the center when gently nudged.

Remove the roasting pan from the oven and allow the cheesecake to cool in the water bath until the water reaches room temperature. Transfer the springform pan to a wire rack to continue cooling. Once the pan is cool to the touch, cover the cheesecake with foil and refrigerate for at least 6 hours, or overnight, to set.

5. Prepare the Cherry Topping:
In a medium saucepan, combine the pitted and halved cherries, granulated sugar, and lemon juice. Cook over low heat, gently stirring as the cherries soften and release their juices.

Dissolve the cornstarch in water, then stir it into the cherry mixture. Continue to cook, stirring constantly, until the mixture thickens. Remove from heat and let cool to room temperature.

6. Whip the Cream:
In a mixing bowl, beat the whipping cream and powdered sugar together until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a decorative tip (such as a 1M Wilton tip).

7. Assemble and Serve:
Remove the cheesecake from the refrigerator and run a sharp knife around the edge to loosen it from the pan. Carefully unclamp the outer ring of the springform pan and remove it.

Pipe rosettes of whipped cream around the edges of the cheesecake. Spoon the cherry topping into the center of the cheesecake, spreading it evenly. Optionally, garnish with chocolate shavings.

Slice the cheesecake with a sharp knife, ensuring you cut through the crust completely. Serve and enjoy!

Quick Facts:

• Prep Time: 40 minutes
• Cooking Time: 65 minutes
• Total Time: 1 hour 45 minutes + chilling time
• Calories: 450 kcal per serving
• Servings: 12 servings

Tips for Success:

• Water Bath: Ensure the springform pan is wrapped securely with foil to prevent water from seeping into the cheesecake. This helps achieve a smooth, crack-free top.
• Chilling Time: Don’t rush the chilling process. Allow the cheesecake to set in the refrigerator for at least 6 hours or overnight for the best texture.
• Fresh Cherries: If fresh cherries aren’t in season, you can use frozen cherries for the topping—just be sure to thaw and drain them before cooking.

Final Thoughts:

This Black Forest Cheesecake is a decadent dessert that combines the richness of chocolate with the tartness of cherries, all atop a crunchy Oreo crust. It’s the perfect treat for any special occasion or when you simply want to indulge in something truly delicious. With its beautiful presentation and irresistible flavors, this cheesecake is sure to be a crowd-pleaser. Enjoy every bite of this luxurious dessert!

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