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Black Forest Cheesecake Recipe

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4.4 from 40 reviews

Indulge in this luscious Black Forest Cheesecake that combines a rich, creamy chocolate cheesecake with a sweet and tangy cherry compote. Featuring a crunchy Oreo crust, infused with almond extract, and topped with whipped cream and fresh chocolate shavings, this dessert is perfect for special occasions or anytime you crave a decadent treat. The cherry compote is simmered on the stovetop, while the cheesecake is baked in a water bath to ensure a smooth, creamy texture.

Ingredients

Cherry Compote

  • 2 and 1/2 tbsp corn starch
  • 2 and 1/2 tbsp water
  • 5 and 1/4 cups dark sweet cherries
  • 1/2 cup granulated sugar (105 grams)
  • 3 and 1/2 tbsp kirsch (or water/orange juice to omit alcohol)
  • 1 and 1/4 tsp almond extract

Crust

  • 35 whole Oreos (no need to scrape out cream)
  • 1/4 cup salted butter, melted (57 grams)

Cheesecake Filling

  • 32 ounces full fat cream cheese, softened at room temperature (904 grams, block style)
  • 1 and 2/3 cups granulated sugar (350 grams)
  • 4 large eggs, at room temperature
  • 3/4 cup full fat sour cream, at room temperature (180 grams)
  • 2 tsp vanilla extract
  • 8 ounces semi-sweet chocolate, melted (226 grams)
  • 1 cup cocoa powder (95 grams)

Whipped Cream Topping

  • 3/4 cup heavy cream (180 grams)
  • 1/3 cup powdered sugar (38 grams)
  • 2 tsp vanilla extract
  • Extra fresh cherries for garnish
  • 1 small semi-sweet chocolate bar for chocolate shavings

Instructions

  1. Make the Cherry Compote: Stir water and corn starch together until dissolved in a small bowl. Rinse, pit, and halve the cherries (or keep whole if tart). In a medium saucepan, combine cherries, sugar, and kirsch. Cook over medium heat for 10-15 minutes, stirring occasionally, until cherries soften and release juices. Re-stir the cornstarch mixture and add it to the pan. Cook for 30 seconds to 1 minute, stirring constantly until sauce thickens. Stir in almond extract, transfer to a shallow bowl, and chill completely in the refrigerator. This can be made up to 2 days ahead.
  2. Make the Crust: Preheat oven to 350°F (176°C). Spray a 9-inch springform pan with nonstick spray and secure the bottom. Crush Oreos finely and mix with melted butter until evenly combined. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside. Keep oven on at 350°F.
  3. Prepare for Water Bath: Fill a large pot with water and heat to boil. Have a large roasting pan ready for the water bath to bake the cheesecake.
  4. Make the Cheesecake Filling: Using an electric mixer, beat softened cream cheese until creamy, about 1-2 minutes. Add sugar and mix until incorporated, about 1-2 minutes, scraping sides between additions. Add eggs one at a time, mixing on medium speed just until combined—avoid overmixing. Mix in vanilla extract and sour cream until just combined. Finally, add melted chocolate and cocoa powder, mixing on medium speed until combined.
  5. Assemble Cheesecake: Spread half the cheesecake batter evenly over the baked crust. Spoon about 40% of the chilled cherry compote over the batter. Dollop the remaining batter on top and spread it evenly, covering the cherry compote layer. If you have extra batter, fill muffin liners in a cupcake pan with an Oreo at the bottom and fill batter about two-thirds full; bake these at 350°F for 19-22 minutes without water bath.
  6. Prepare Water Bath and Bake: Wrap the base of the springform pan tightly in foil. Place the cheesecake pan inside a 10-inch cake pan to act as a waterproof buffer, then put this into the roasting pan. Pour boiling water into the roasting pan around the cake pan, being careful not to spill inside the springform. Bake at 350°F for 1 hour 30 minutes to 1 hour 45 minutes, until edges are set and center slightly wobbly. A knife inserted near the edges should come out clean, but the center may have thick batter.
  7. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  8. Finish Cooling: Remove the cheesecake from the oven, unwrap foil, and place on a wire rack. Let cool to room temperature (approximately 1-2 hours), then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan.
  9. Make Whipped Cream: In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  10. Serve and Garnish: Spread remaining cherry compote evenly over the chilled cheesecake. Pipe or spread the whipped cream on top, using a piping tip if desired. Use a vegetable peeler on the chocolate bar to create chocolate shavings and sprinkle over the whipped cream. Garnish with fresh cherries. Slice and serve immediately. Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

  • The cherry compote can be made up to 2 days in advance and stored refrigerated.
  • If omitting alcohol, substitute kirsch with water or orange juice.
  • Use block style full fat cream cheese for best texture.
  • Ensure cream cheese, eggs, and sour cream are at room temperature for smooth filling.
  • Use a water bath to bake the cheesecake to prevent cracking and ensure even baking.
  • Extra batter can be baked into mini Oreo-topped cheesecakes in muffin liners.
  • Letting the cheesecake cool gradually in the oven prevents cracking.
  • Store leftovers covered in an airtight container refrigerated, consume within 3-4 days.

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