Black Forest Cheesecake
User Reviews
4.7
Black Forest Cheesecake
Description
The Black Forest Cheesecake features a crust of finely ground Oreo cookies mixed with sugar and melted butter, pressed firmly and baked to set a sturdy base. The filling blends cream cheese with bittersweet chocolate, cocoa powder, sugar, and eggs, creating a rich and smooth chocolate cheesecake. The bittersweet chocolate is melted and cooled before being incorporated to avoid lumps and ensure even flavor distribution.
The cherry topping is made from thawed frozen dark sweet cherries cooked with sugar, lemon juice, cornstarch, and salt until thickened to a fruit compote consistency, introducing a fruity contrast to the rich cheesecake. The dessert is finished with a whipped cream mixture enhanced with cream cheese, sugar, and vanilla to add smooth lightness atop the cherry layer.
This dessert is suited for celebrations or as an impressive finish to a meal. The interplay of chocolate and tart cherry is classic, with the creamy layers offering textural contrast. Serve chilled, slicing cleanly to showcase each layer.
Press the crust mixture firmly into the pan to avoid crumbling. Cool the melted chocolate before adding to prevent overcooking the eggs. Prepare the cherry topping just before assembling or serving. The whipped cream topping adds a light finish but can be served on the side if preferred.
Ingredients
For the Crust:
- 24 Oreo cookies whole
- 1 tablespoon granulated sugar
- ¼ cup butter melted, unsalted
For the Cheesecake:
- 10 ounces bittersweet chocolate finely chopped
- 32 ounce cream cheese at room temperature
- 1¼ cups granulated sugar 2 tablespoons
- ¼ cup cocoa powder unsweetened
- 4 egg at room temperature
For the Cherry Topping:
- 24 ounces dark sweet cherries thawed, frozen
- ¼ cup granulated sugar
- Pinch salt
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Whipped Cream:
- 4 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- ¾ teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees F. Butter a 9-inch round springform pan; set aside.
- Make the Crust: Process the cookies and sugar in a food processor until ground into fine crumbs. Add the melted butter and pulse until the mixture is evenly moistened. (If you do not have a food processor, you can place the cookies in a zip-top bag and crush into crumbs with a rolling pin, then transfer to a bowl and stir in the sugar and melted butter.) Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
- Make the Filling: Place the chopped chocolate in a metal bowl and set over a saucepan of barely simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Remove bowl from the saucepan and allow chocolate to cool to room temperature.
- Meanwhile, using an electric mixer on medium speed, beat the cream cheese, sugar and cocoa powder together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
- Bake until the center just barely wiggles when moved and the top looks dry, about 1 hour. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
- Make the Cherry Topping: Drain off ¼ cup of juice from the thawed cherries and set aside. In a medium saucepan, combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornstarch, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature, then transfer to an airtight container and chill until ready to use, at least 1 hour.
- Make the Whipped Cream: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.
- Finish the Cheesecake: When ready to serve, remove the sides of the springform pan and place the cheesecake on a serving platter. Using a pastry bag with a decorating tip, pipe a border of whipped cream around the top edge of the cheesecake. Spoon the cherry pie filling into the center. Garnish with chocolate shavings, if desired. Leftover cheesecake can be stored, tightly wrapped, in the refrigerator for up to 5 days.
Notes
- Press crust firmly to ensure it holds together during baking and slicing.
- Allow melted chocolate to cool to room temperature before mixing into the filling to avoid curdling eggs.
- Prepare cherry topping shortly before serving for maximum freshness and to prevent thinning.
- The whipped cream and cream cheese topping adds a lighter texture to the rich cheesecake and complements the cherry layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 55g | 85% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 186mg | 62% |
| Sodium | 417mg | 17% |
| Potassium | 491mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 58g | 116% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 135mg | 14% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
