Description
Delightful Black Forest Cheesecake combines rich chocolate layers with luscious cherry compote and creamy filling. Chocolate graham cracker crust and whipped cream garnish complete this German-inspired dessert that satisfies chocolate and cherry cravings.
Ingredients
- 24 oz (680 g) full-fat cream cheese, brick-style
- 10 oz (280 g) dark chocolate, between 50 to 70%
- 4 large eggs
- 1 ¼ cups (250 g) granulated sugar
- 10 oz (280 g) fresh sweet cherries, pitted and halved
- ¾ cup (180 ml) sour cream, 18% MF
- ½ cup (120 ml) whipping cream
- 24 Oreo cookies, including wafers and filling
- ¼ cup (60 ml) unsalted butter, melted
- 1 tbsp granulated sugar
- 2 tbsps fresh lemon juice
- 2 tsps cornstarch
- 2 tbsps water
- 2 tsps powdered sugar
- 1 tbsp cocoa powder
- 2 tbsps hot water
- Boiling water for water bath
- Chocolate shavings (optional)
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine crumbs, blend with melted butter, and press firmly into a foil-wrapped 9-inch springform pan, extending slightly up the sides. Bake at 325°F for 8 minutes and maintain oven temperature.
- Chocolate Integration: Melt dark chocolate in microwave, stirring between intervals until smooth. In a large mixing bowl, cream cream cheese and sugar, then gradually incorporate melted chocolate, ensuring complete blending.
- Batter Development: Whisk cocoa powder with hot water, creating a silky mixture. Fold into cream cheese batter along with sour cream, maintaining a smooth consistency. Incorporate eggs individually, mixing gently to prevent air bubble formation.
- Baking Technique: Position foil-wrapped pan in a larger roasting pan, pour cheesecake filling evenly over crust, and smooth the surface. Add boiling water around the pan’s exterior to create a 1/2-inch water bath. Bake for 55-65 minutes until the top is mostly firm with a subtle center jiggle.
- Cooling and Resting: Remove from oven and allow gradual cooling within the water bath, then transfer to a wire rack. Once touchable, cover and refrigerate for a minimum of 6 hours or preferably overnight.
- Cherry Topping Finalization: Simmer halved cherries with sugar and lemon juice, incorporating dissolved cornstarch to create a thickened sauce. Cool completely before final cheesecake assembly.
Notes
Prevent Crust Crumbling: Compress cookie crumbs firmly and evenly to create a stable, compact base that won’t fall apart when slicing the cheesecake.
Chocolate Melting Mastery: Use short microwave intervals and constant stirring to melt chocolate smoothly, avoiding burning or seizing the delicate chocolate.
Water Bath Wisdom: Wrap springform pan meticulously with multiple aluminum foil layers to block water infiltration, ensuring a perfectly dry and intact cheesecake bottom.
Egg Incorporation Technique: Add eggs one at a time, mixing gently and minimally to maintain a silky smooth texture and prevent unwanted air pockets in the final cheesecake.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 434
- Sugar: 31 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 92 mg