Black Forest Cheesecake: How to make this decadent, rich dessert
A show-stopping Black Forest Cheesecake with a rich chocolate cookie crust, creamy chocolate cheesecake filling, homemade cherry compote, and fluffy whipped cream—perfect for special occasions or when you want to impress.
- Prep Time: 40 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European, American
- Diet: Vegetarian
Ingredients
Scale
- 2 and 1/2 tbsp corn starch
- 2 and 1/2 tbsp water
- 5 and 1/4 cups dark sweet cherries (744 grams), fresh or frozen
- 1/2 cup granulated sugar (105 grams)
- 3 and 1/2 tbsp kirsch (or water/orange juice as substitute)
- 1 and 1/4 tsp almond extract
- 35 whole Oreos
- 1/4 cup salted butter, melted (57 grams)
- 32 ounces full fat cream cheese, softened (904 grams)
- 1 and 2/3 cups granulated sugar (350 grams)
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature (180 grams)
- 2 tsp vanilla extract
- 8 ounces semi-sweet chocolate, melted (226 grams)
- 1 cup cocoa powder (95 grams)
- 3/4 cup heavy cream (180 grams)
- 1/3 cup powdered sugar (38 grams)
- Extra fresh cherries, for decorating
- 1 small semi-sweet chocolate bar, for chocolate shavings
Instructions
- Make the cherry compote: Stir together corn starch and water. Rinse, pit, and halve cherries. Add cherries, sugar, and kirsch to a saucepan; cook over medium heat 10–15 minutes until juices are released. Stir in corn starch mixture, cook 30 seconds to 1 minute until thickened. Stir in almond extract. Chill compote.
- Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Crush Oreos, mix with melted butter, and press into pan and slightly up sides. Bake for 10 minutes. Set aside.
- Beat cream cheese until creamy. Add sugar and mix well. Add eggs one at a time, mixing gently. Mix in vanilla and sour cream until just combined. Stir in melted chocolate and cocoa powder.
- Assemble: Spread half of the cheesecake batter over the crust. Spoon about 40% of the cherry compote over the batter. Add remaining batter and spread evenly.
- Prepare a water bath: Wrap the springform pan in foil and place in a 10-inch cake pan. Place both inside a roasting pan. Pour boiling water into the roasting pan around the cake pan.
- Bake at 350°F for 1 hour 30 minutes to 1 hour 45 minutes. When edges are set and center is slightly wobbly, turn off oven and let cheesecake cool inside for 1 hour with the door cracked open.
- Remove from oven, unwrap foil, and cool cheesecake to room temperature. Cover and refrigerate at least 6 hours or overnight before removing from pan.
- Whip cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread remaining cherry compote over chilled cheesecake, pipe or spread whipped cream on top, and decorate with chocolate shavings and extra cherries. Slice and enjoy!
Notes
- The cherry compote can be made up to 2 days ahead and stored in the fridge.
- Make sure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- For extra batter, bake as cupcakes with an Oreo base at 350°F for 19–22 minutes.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- A water bath helps prevent cracks in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 40g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 125mg