Black Forest Chocolate Cheesecake (Printable Version)
# What You’ll Need:
→ For the Cherry Filling & Topping
01 -
5 1/4 cups dark sweet cherries, fresh or frozen
02 -
1/2 cup granulated sugar
03 -
3 1/2 tbsp kirsch (or water/orange juice as substitute)
04 -
2 1/2 tbsp cornstarch
05 -
2 1/2 tbsp water
06 -
1 1/4 tsp almond extract
→ For the Crust
07 -
35 whole Oreos
08 -
1/4 cup salted butter, melted
→ For the Cheesecake Batter
09 -
32 oz full-fat cream cheese, softened (block style)
10 -
1 2/3 cups granulated sugar
11 -
4 large eggs, room temperature
12 -
3/4 cup full-fat sour cream, room temperature
13 -
2 tsp vanilla extract
14 -
8 oz semi-sweet chocolate, melted
15 -
1 cup cocoa powder
→ Whipped Cream
16 -
3/4 cup heavy cream
17 -
1/3 cup powdered sugar
18 -
2 tsp vanilla extract
→ For Decorating
19 -
Extra fresh cherries
20 -
1 small semi-sweet chocolate bar, for chocolate shavings
# Steps to Follow:
01 -
Stir water and cornstarch in a small bowl until fully dissolved. Rinse, pit, and halve cherries if fresh. Add cherries, sugar, and kirsch to a medium saucepan. Cook over medium heat, stirring, for 10-15 minutes until cherries soften and release their juices. Stir in cornstarch mixture and cook for another minute until sauce thickens. Stir in almond extract, transfer to a shallow bowl, and chill completely.
02 -
Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Stir crust ingredients together. Press mixture into pan and slightly up the sides. Bake for 10 minutes, then set aside.
03 -
In a large bowl, beat softened cream cheese with an electric mixer for 1-2 minutes until creamy. Add sugar and beat for another 2 minutes. Scrape bowl sides as needed. One at a time, mix in eggs on medium speed until incorporated. Add vanilla and sour cream, mixing until combined. Mix in melted chocolate and cocoa powder last.
04 -
Spread half of the batter onto the cooled crust. Spoon about 40% of the cherry compote evenly over batter. Spread remaining cheesecake batter over the top.
05 -
Bring a large pot of water to a boil. Wrap the springform pan base in foil and place it into a larger cake pan before setting it inside a roasting pan. Pour boiling water into the roasting pan. Bake at 350°F for 1 hour 30 minutes to 1 hour 45 minutes until edges are set and center has a slight wobble. Let the cheesecake cool in the oven with the door slightly open for 1 hour.
06 -
Remove cheesecake from the oven, discard foil, and place on a wire rack to cool to room temperature for 1-2 hours. Cover and refrigerate for at least 6 hours or overnight.
07 -
In a bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
08 -
Spread the remaining chilled cherry compote on the cheesecake. Top with whipped cream and chocolate shavings. Garnish with fresh cherries. Slice and serve.
# Additional Notes:
01 -
Room temperature ingredients are key for a smooth cheesecake filling.
02 -
Use a proper waterproof cake pan setup for the water bath to prevent leaks.