Black Forest Cheesecake

Name: Black Forest Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 5 h 30 min
Yield: 1 -9
Ingredients: 30 Oreo cookies (300 grams); 1/2 cup (115 grams) unsalted butter; 2 and 1/2 cups (500 grams) full fat cream cheese, room temperature; 1/2 cup (100 grams) caster or granulated sugar; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 1/2 cup (120 ml) full fat sour cream, room temperature; 1 cup (150 grams) dark or semi-sweet chocolate; 1 cup (150 grams) dark or semi-sweet chocolate; 2 cups (250 grams) fresh cherries with stem; 1 cup (240 ml) thickened or heavy cream; 2 tablespoons cocoa powder; 2 tablespoons icing or powdered sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings
1 -9
Course
Dessert
Cuisine
American

Black Forest Cheesecake

Zion Davis

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A gorgeous baked Black Forest Cheesecake complete with an Oreo crust, chocolate-dipped cherries and swirls of chocolate cream.

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Ingredients

Servings

Cookie crust

30 Oreo cookies (300 grams)
1/2 cup (115 grams) unsalted butter

Chocolate cheesecake

2 and 1/2 cups (500 grams) full fat cream cheese, room temperature
1/2 cup (100 grams) caster or granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup (120 ml) full fat sour cream, room temperature
1 cup (150 grams) dark or semi-sweet chocolate

Cherries and chocolate cream

1 cup (150 grams) dark or semi-sweet chocolate
2 cups (250 grams) fresh cherries with stem
1 cup (240 ml) thickened or heavy cream
2 tablespoons cocoa powder
2 tablespoons icing or powdered sugar

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Instructions

Preheat your oven to 320 F (160 C). Lightly grease a 9 inch (23 cm) springform baking tin with a little butter and set aside. Add your Oreo biscuits (cream and all) to a food processor and blend until they resemble fine crumbs. Melt your butter in the microwave and then pour over your crushed Oreos and whiz again until the mixture resembles wet sand. Pour your Oreo crumbs into your prepared tin and press down gently using the back of a spoon to form an even layer. Pop in the fridge.
Add your cream cheese to a large mixing bowl and beat well until smooth and creamy. Add your sugar and beat again. Melt your chocolate in the microwave and set aside to cool slightly. Then add your eggs to your cream cheese mixture, one at a time, until incorporated. Add vanilla extract and gently beat. Then stir in your sour cream and your melted chocolate. Stir until smooth but try not to over mix.
Pour your cheesecake filling over your crust and smooth over the top. Bake in the oven for approximately 40-45 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar for at least one hour. Then remove and leave to cool slightly on a cooling rack before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
To decorate, melt your chocolate in the microwave, stirring in-between 15 second bursts. Place a sheet of baking or parchment paper on a plate. Then dip your cherries using the stem and place them onto your prepared plate. Once you have done all the cherries, pop them into the fridge for at least 15 minutes to set.
To make your chocolate cream, beat your cream until whipped, sift in the cocoa powder and sugar and stir until smooth. Add your chocolate cream to a piping bag with a large round tip and pipe clouds of cream around the edge of your cheesecake. Place the chocolate-dipped cherries in the middle. Enjoy!