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Black Forest Cheesecake Recipe

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3.8 from 14 reviews

Indulge in this decadent Black Forest Cheesecake featuring a rich Oreo crust layered with creamy chocolate cheesecake and luscious cherry filling. Topped with silky chocolate ganache, fluffy whipped cream mixed with Greek yogurt, and fresh cherries, this dessert perfectly balances chocolate and cherry flavors for a stunning and delicious treat.

  • Total Time: 8 hours 55 minutes
  • Yield: 18 servings

Ingredients

Oreo Cheesecake Crust

  • 3 cups Oreo crumbs (36 whole Oreo cookies crushed)
  • ¼ cup melted butter

Cherry Filling

  • 5 cups sour cherries (pitted and frozen, 600g)
  • ½ cup granulated sugar
  • ¼ cup kirsch (brandy, or water)
  • 1 teaspoon almond extract
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Chocolate Cheesecake

  • 1 cup heavy whipping cream
  • 2 cups semisweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup cocoa powder (Dutch processed)
  • 24 oz cream cheese (three 8oz full fat bricks, softened)
  • ½ cup sour cream (room temperature)
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon sea salt
  • 3 large eggs (room temperature)

Toppings

  • ½ cup heavy whipping cream
  • 1 cup semisweet chocolate chips
  • 1 cup heavy whipping cream (cold)
  • 3 tablespoons granulated sugar
  • ½ cup plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh cherries for garnish (optional)

Instructions

  1. Prepare Oreo Cheesecake Crust: Preheat the oven to 340°F (170°C). Blend Oreo cookies into fine crumbs using a blender or food processor. Mix crumbs with melted butter until evenly combined. Grease the inside of a springform pan with cold butter and line the sides with parchment paper to prevent overflow. Press the Oreo crumb mixture firmly into the bottom and halfway up the sides of the pan. Bake for 8 minutes, then remove and let cool.
  2. Make Cherry Filling: In a medium saucepan, combine sour cherries, sugar, kirsch (or water), and almond extract. Heat over medium heat, stirring occasionally until simmering, about 10 minutes. Meanwhile, mix cornstarch and water in a small bowl to create a slurry. Stir this slurry quickly into the simmering cherries and cook until the mixture thickens and becomes clear. Remove from heat; divide filling for inside and topping the cheesecake.
  3. Prepare Chocolate Ganache: Heat 1 cup heavy whipping cream in a small saucepan or microwave until bubbling. Pour over 2 cups semisweet chocolate chips in a bowl. Let sit for 3 minutes, then stir until smooth. Set aside.
  4. Make Chocolate Cheesecake Batter: In a large bowl or stand mixer, combine sugar and cocoa powder, breaking up any lumps. Add softened cream cheese and beat until creamy. Mix in sour cream, vanilla extract, and sea salt, scraping down the bowl as needed. Add eggs one at a time, mixing and scraping down the bowl between each. Finally, fold in the melted chocolate ganache just until combined.
  5. Assemble Cheesecake Layers: Pour half of the chocolate cheesecake batter into the cooled Oreo crust and smooth the top. Spoon three-quarters of the cherry filling gently over the batter. Carefully layer the remaining cheesecake batter on top.
  6. Bake Cheesecake: Place the springform pan inside a larger baking tray or use foil to create a water bath. Pour boiling water into the outer pan so it reaches halfway up the cheesecake pan. Bake at 340°F (170°C) for 1 hour and 15 minutes until edges are set and center is puffed and jiggly. Turn off oven and leave cheesecake inside for 15 minutes.
  7. Cool and Refrigerate: Remove cheesecake from oven and cool to room temperature. Then refrigerate uncovered for at least 8 hours or overnight to set properly.
  8. Prepare Ganache Topping: Heat ½ cup heavy whipping cream to a simmer. Pour over 1 cup semisweet chocolate chips. Let sit for one minute without stirring, then stir quickly to a smooth ganache. Spread evenly over chilled cheesecake.
  9. Make Whipped Cream Topping: Using a stand mixer or electric mixer with a whisk attachment, whip 1 cup cold heavy cream with granulated sugar and vanilla extract to medium peaks. Add Greek yogurt and continue whipping to stiff peaks. Pile this creamy topping over the chocolate ganache and create swirls with a spoon.
  10. Finish with Cherry Garnish: Spoon the remaining cherry filling on top of the whipped cream and decorate with fresh cherries as desired. Remove the springform pan ring and parchment paper before serving.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for smooth cheesecake batter.
  • Use a water bath during baking to prevent cracking and ensure even cooking.
  • Allow cheesecake to chill sufficiently for best texture and flavor.
  • Parchment paper lining makes it easier to remove the cheesecake without damage.
  • Kirsch brandy is optional but enhances the authentic Black Forest flavor.
  • Fresh cherries for garnish add a beautiful finishing touch but are optional.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

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