Black Forest Cheesecake
Serves 18
35 mins prep
80 mins cook
480 mins Chill Time
115 mins total
This black forest cheesecake is ultra creamy, chocolatey, layered and topped with tart cherry and kirsch sauce, and piled high with vanilla whipped cream. Adding both melted chocolate and cocoa powder into the cheesecake results in the most incredible creamy texture and intense, decadent chocolate flavor. The texture is almost like a mix between a cheesecake and a chocolate mousse! Traditionally, black forest cake is made using tart cherries so that's what I used in the cheesecake. If you can only find dark sweet cherries - those are a delicious alternative. There is an alcohol free option to make this black forest cheesecake if you prefer.
Oreo Cheesecake Crust
Cherry Filling
Chocolate Cheesecake
Toppings
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Oreo Cheesecake Crust
Preheat the oven to 340°F (170°C). Use a blender or food processor to blend the oreos into a fine crumb. Place the crumbs into a large bowl. Add melted butter into the oreo crumbs and stir to combine evenly.
3 oreo crumbs
0.25 melted butter
Run a piece of cold butter on the inside of a springform pan. Cut out a long strip of parchment paper and line the side with it. The parchment paper will stick to the butter. This is important because it will keep the batter from overflowing. Transfer the oreo mixture into the pan and press it into the bottom and halfway up the sides. You can use the bottom of a glass to pack it in tightly. Bake the crust in the preheated oven for 8 minutes. Remove it from the oven and let it cool.
Cherry Filling
Combine cherries, sugar, kirsch (or water), and almond extract in a medium saucepan. Heat on medium heat and stir occasionally. Let it come to a simmer and bubble for 10 minutes, stirring occasionally.
5 sour cherries
0.5 granulated sugar
0.25 kirsch
1 almond extract
While it simmers, combine cornstarch and 2 tablespoons of water in a separate bowl, stir together.
3 cornstarch
2 water
After 10 minutes of simmering, add the cornstarch and water mixture into the cherry mixture and stir quickly immediately.
Cook the cherry mixture until it thickens and becomes clear, this will happen very quickly. Remove it from the heat. Half will go inside the cheesecake and the other half will go on top.
Chocolate Cheesecake
In a small saucepan or the microwave, heat up the cream until it starts bubbling. Add the chocolate chips into a bowl and pour the cream on top. Let the ganache sit for a three minutes then stir until smooth. Set aside.
2 semisweet chocolate chips
1 heavy whipping cream
In a large bowl or stand mixer, combine sugar and cocoa powder. Stir together and break up any lumps.
1 granulated sugar
0.5 cocoa powder
Add cream cheese into the cocoa powder mixture and use the paddle attachment to mix until creamy. Scrape down the bowl.
24 cream cheese
Add sour cream, vanilla extract, and salt into the cheesecake batter. Mix and scrape down the bowl.
0.5 sour cream
1 pure vanilla extract
0.25 sea salt
Add eggs, one by one, mixing and scraping down the bowl in between each egg. Mix just until each egg is incorporated.
3 large eggs
Add the melted chocolate ganache into the cheesecake batter and mix just until combined. Scrape down the bowl.
Add half of the cheesecake batter into the Oreo crust and smooth the top.
Add three quarters of the cherry filling carefully on top - it's ok if it's still hot. Then, carefully spoon the rest of the cheesecake batter evenly on top.
You will need a large baking tray and a smaller baking pan that will fit the cheesecake springform pan. Alternatively, use an extra large piece of foil and wrap it around the bottom of the springform pan.
Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 340°F (170°C) for 1 hour and 15 minutes. It's ready when the edges are set and the inside is puffed and jiggly. Turn the oven off and leave the cheesecake in the oven for 15 minutes.
Remove the cheesecake and let it cool at room temperature before refrigerating and letting it set in the fridge for at least 8 hours.
Toppings
Remove the ring and parchment paper from the cheesecake.
Bring half a cup of heavy whipping cream to a simmer. Add 1 cup of semi-sweet chocolate chips. Let the chocolate melt without stirring for one minute. Then stir it together quickly to combine. Top the cheesecake with the ganache and smooth it out.
0.5 heavy whipping cream
1 semisweet chocolate chips
Add 1 cup cold cream, sugar, and vanilla extract into a large bowl or stand mixer. Use an electric mixer with a whisk attachment to whip the cream to medium peaks. Add yogurt and whip to stiff peaks. Pile it onto the ganache and use a spoon to create swirls on top.
1 heavy whipping cream
3 granulated sugar
0.5 plain greek yogurt
1 pure vanilla extract
Top the cheesecake with remaining cherry filling and fresh cherries.
1 fresh cherries for garnish
