Black Forest Cheesecake

When I think of indulgent desserts, Black Forest Cheesecake immediately comes to mind. This luscious treat combines rich chocolate with creamy cheesecake and a burst of cherry flavor, making it a delightful centerpiece for any occasion. I remember the first time I made this cake—it was for a friend’s birthday, and the joy on their face as they took the first bite was priceless. The moment the smooth cheesecake melted in their mouth, I knew I had found a recipe that would become a staple in my baking repertoire. There’s something magical about the fluffy texture and the sweet-tart cherry topping that just makes me want to go back for seconds and thirds!

What You’ll Need for Black Forest Cheesecake

Gathering quality ingredients is the first step to creating a memorable Black Forest Cheesecake. The balance of flavors and textures is what makes this dessert unique. Each ingredient plays a vital role in crafting the perfect cheesecake. From the rich cream cheese to the sweet cherry pie filling, every bite is an experience.

• 20 Oreo cookies, crushed in a food processor until they form fine crumbs
• 3 tablespoons unsalted butter, melted
• 32 ounces cream cheese, room temperature
• ½ cup granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup heavy cream
• 2 cups semisweet chocolate chips
• 2 tablespoons all-purpose flour
• Homemade cherry pie filling
• whipped cream
• chocolate shavings

How to Cook Black Forest Cheesecake

Making a Black Forest Cheesecake might seem daunting, but I promise it’s worth it! Follow these steps to create a stunning and delicious dessert that will have everyone asking for your secret. Remember, patience is key, especially when it comes to letting it cool and set properly.

1. Preheat your oven to 350°F. This temperature is crucial for baking the cheesecake evenly. As the oven warms up, take your 9-inch springform pan and tightly wrap it in heavy-duty foil. This is an important step that prevents leaks during the water bath process. For an extra precaution, you can place the foil-wrapped pan inside an oven bag.

2. Next, lightly spray the springform pan with nonstick cooking spray. I recommend doing this to ensure that your cheesecake releases easily later. In a separate bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan, creating an even crust. Bake the crust in your preheated oven for about 8 minutes, then let it cool on a wire rack.

3. While the crust cools, start boiling a pot or kettle of water for the water bath. This method is essential for achieving a creamy texture without cracks on the cheesecake.

4. In a small saucepan over medium heat, warm the heavy cream until it’s very hot but not boiling. Remove it from the heat and pour it over the semisweet chocolate chips in a heat-safe bowl. Allow the chocolate to sit for about 3 to 4 minutes so it can melt. Then, whisk the cream and chocolate together until smooth. Set this mixture aside to cool.

5. Now, in the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until it’s silky smooth. Gradually add the granulated sugar and mix until well combined. It’s important to scrape down the bowl frequently to ensure everything is mixed evenly.

6. Next, add the eggs one at a time, fully incorporating each before adding the next. This helps create a light and fluffy filling. Don’t forget to add the vanilla extract at this stage and mix until combined.

7. Slowly incorporate the cooled chocolate mixture into the cream cheese filling, mixing until everything is fully combined. Then add the all-purpose flour and mix until just combined. You want to be careful not to overmix here; a smooth batter is key.

8. Pour the luscious batter onto the cooled crust in the springform pan. Place this pan inside a larger roasting pan and carefully pour the boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. This water bath will help the cheesecake bake evenly and prevent cracking.

9. Bake the cheesecake for 60 to 70 minutes. You’ll know it’s ready when the edges look set, but the center should still have a slight jiggle. Once it’s done, turn off the oven and crack the door open. Let the cheesecake rest in the cooling oven for an hour. This step is crucial for achieving the best texture.

10. After an hour, carefully remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 8 hours, or preferably overnight, to let the flavors meld.

11. Before serving, top the cheesecake with homemade cherry pie filling, whipped cream, and sprinkle some chocolate shavings on top for a beautiful presentation. Enjoy your delicious creation!

Customization Ideas

There’s so much fun to be had when customizing your Black Forest Cheesecake! Here are some ideas to get you started:

• Fruity Variations: Experiment with different fruits like strawberries or raspberries instead of cherries for a unique twist.
• Flavor Add-ins: Consider adding a hint of almond extract for a deeper flavor profile that complements the chocolate.
• Chocolate Swirls: Before baking, swirl some additional chocolate ganache on top of the cheesecake for an extra chocolatey experience.
• Mini Cheesecakes: Make individual mini cheesecakes by using cupcake liners instead of a springform pan for portion control and easy serving.
• Crust Variations: Try using graham crackers or digestive biscuits in place of Oreo cookies for a different crust flavor.
• Decorative Toppings: Get creative with toppings! Use fresh fruits, chocolate curls, or even edible flowers for a stunning presentation.
• Cheesecake Bars: Transform the cheesecake into bars by spreading the batter into a baking dish instead of a springform pan. Cut into squares for easy serving.

Perfect Pairings for Black Forest Cheesecake

Serving Black Forest Cheesecake can be as delightful as making it! Here are some pairing ideas to make your presentation even more enjoyable:

• Coffee: Serve with a rich cup of coffee to balance the sweetness of the cheesecake.
• Tea: A lovely herbal or green tea can complement the dessert nicely, adding a refreshing note.
• Fresh Fruits: A side of fresh berries can enhance the flavor and add a pop of color to your dessert plate.
• Whipped Cream: A dollop of freshly whipped cream adds lightness and pairs beautifully with the richness of the cheesecake.
• Chocolate Sauce: Drizzle some chocolate sauce over the cheesecake for those chocolate lovers who want an extra treat.
• After Dinner Drinks: This cheesecake is perfect for dinner parties, and it pairs well with sparkling water or a light dessert wine.

FAQ

Conclusion

Black Forest Cheesecake is a truly special dessert that combines the richness of chocolate, the creaminess of cheesecake, and the fruity brightness of cherries. It’s perfect for celebrations or simply to satisfy your sweet cravings. I encourage you to try making it at home—once you see how easy it is and how incredible it tastes, it will likely become your go-to dessert for gatherings and special occasions!

Black Forest Cheesecake

Indulge in the ultimate comfort with this rich and creamy Black Forest Cheesecake. Layers of decadent chocolate and sweet cherries make this the perfect dessert for any occasion!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 20 pieces Oreo cookies Crushed in a food processor until they form fine crumbs.
• 3 tablespoons unsalted butter Melted.
• 32 ounces cream cheese Room temperature.
• ½ cup granulated sugar
• 4 large eggs Room temperature.
• 2 teaspoons pure vanilla extract
• ½ cup heavy cream
• 2 cups semisweet chocolate chips
• 2 tablespoons all-purpose flour
• 1 cup Homemade cherry pie filling
• 1 cup whipped cream
• 1 cup chocolate shavings

Equipment

• 9-inch springform pan
• Roasting pan
• KitchenAid stand mixer

Method

 

1. Preheat your oven to 350°F. This temperature is crucial for baking the cheesecake evenly. As the oven warms up, take your 9-inch springform pan and tightly wrap it in heavy-duty foil. This is an important step that prevents leaks during the water bath process. For an extra precaution, you can place the foil-wrapped pan inside an oven bag.
2. Next, lightly spray the springform pan with nonstick cooking spray. I recommend doing this to ensure that your cheesecake releases easily later. In a separate bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan, creating an even crust. Bake the crust in your preheated oven for about 8 minutes, then let it cool on a wire rack.
3. While the crust cools, start boiling a pot or kettle of water for the water bath. This method is essential for achieving a creamy texture without cracks on the cheesecake.
4. In a small saucepan over medium heat, warm the heavy cream until it’s very hot but not boiling. Remove it from the heat and pour it over the semisweet chocolate chips in a heat-safe bowl. Allow the chocolate to sit for about 3 to 4 minutes so it can melt. Then, whisk the cream and chocolate together until smooth. Set this mixture aside to cool.
5. Now, in the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until it’s silky smooth. Gradually add the granulated sugar and mix until well combined. It’s important to scrape down the bowl frequently to ensure everything is mixed evenly.
6. Next, add the eggs one at a time, fully incorporating each before adding the next. This helps create a light and fluffy filling. Don’t forget to add the vanilla extract at this stage and mix until combined.
7. Slowly incorporate the cooled chocolate mixture into the cream cheese filling, mixing until everything is fully combined. Then add the all-purpose flour and mix until just combined. You want to be careful not to overmix here; a smooth batter is key.
8. Pour the luscious batter onto the cooled crust in the springform pan. Place this pan inside a larger roasting pan and carefully pour the boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. This water bath will help the cheesecake bake evenly and prevent cracking.
9. Bake the cheesecake for 60 to 70 minutes. You’ll know it’s ready when the edges look set, but the center should still have a slight jiggle. Once it’s done, turn off the oven and crack the door open. Let the cheesecake rest in the cooling oven for an hour. This step is crucial for achieving the best texture.
10. After an hour, carefully remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 8 hours, or preferably overnight, to let the flavors meld.
11. Before serving, top the cheesecake with homemade cherry pie filling, whipped cream, and sprinkle some chocolate shavings on top for a beautiful presentation. Enjoy your delicious creation!

Notes

• Water Bath Tip: Don’t be intimidated by the water bath process. If you want, you can skip the foil and oven bag by placing your 9-inch springform pan into a 10-inch cake pan. This will still let the water bath do its job without any leaks.
• Kirsch Addition: Feel free to add 2 to 3 tablespoons of kirsch to the cheesecake filling for an extra cherry flavor.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.