Black Forest Cheesecake
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 10 mins
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Additional Time
9 hrs
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Total Time
10 hrs 35 mins
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Servings
12
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Course
Cake
Black Forest Cheesecake
Description
This cheesecake begins with crushed Oreo cookies mixed with butter to form a compact crust baked briefly for firmness. The filling is made by melting heavy cream with semisweet chocolate chips to create a smooth chocolate base, then combining this with cream cheese, sugar, eggs, vanilla extract, and flour to provide stability and richness. The vanilla adds subtle aroma while the flour helps maintain the cheesecake’s shape after baking.
The cheesecake bakes in a foil-wrapped springform pan placed in a water bath to keep the temperature steady and prevent cracking. After baking and cooling, it is topped with cherry pie filling, whipped cream, and chocolate shavings, bringing together the signature elements of Black Forest flavor. The chocolate and cherries complement one another, while the creamy texture contrasts with the crumbly crust.
To avoid leaks during the water bath, wrapping the pan in foil and optionally placing it inside an oven bag or a larger pan with water is recommended. Kirsch can optionally be added to the filling or cherry topping for added traditional cherry flavor. These tips help achieve a tender yet stable cheesecake with a well-balanced taste.
Ingredients
For the crust:
- 20 Oreo cookies crushed in a food processor until they form fine crumbs
- 3 tablespoons butter melted, unsalted
For the cheesecake:
- 32 ounces cream cheese room temperature
- ½ cup granulated sugar
- 4 egg room temperature, large
- 2 teaspoons vanilla extract pure
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons all-purpose flour
For the topping:
- cherry pie filling homemade
- Whipped Cream
- chocolate shavings
Instructions
- Preheat oven to 350°F.
- Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional (see recipe notes below for more info on this process). Lightly spray the springform pan with nonstick cooking spray. Set aside.
- Mix together the Oreo cookie crumbs and butter and press them into the bottom of your pan. Bake in preheated oven for 8 minutes and place on a wire rack to cool.
- Begin to boil a pot or kettle of water for the water bath.
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 3-4 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Set aside to cool while you prepare the filling.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add vanilla and mix until combined.
- Add in the chocolate mixture and beat until it is fully incorporated into the cheesecake filling. Add in the flour and mix until combined. Scrape down the sides of your bowl and beat again until the mixture is completely smooth.
- Pour batter onto the prepared crust. Place prepared pan(s) into a larger pan – like a roasting pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake for 60-70 minutes. The edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with cherry pie filling, whipped cream and chocolate shavings.
Notes
- Use a water bath wrapped in foil to prevent leaks and ensure even baking without cracking.
- Kirsch can be added to the cheesecake or cherry filling for flavor enhancement if desired.
- An oven bag or a nesting pan setup can be used to further protect the cheesecake during baking.
User Reviews
Overall Rating
5
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