Black Forest Cheesecake Recipe: Creamy Chocolate Cherry Delight

Oreos: Use whole Oreos crushed to crumbs; no need to remove filling.

Butter: Melted butter binds the crumbs for a firm crust.

Full-fat cream cheese (brick style): Use full-fat blocks (not whipped) for the proper creamy, stable texture.

Eggs: Three whole eggs set the cheesecake—add one at a time and mix only until incorporated.

Dutch-processed cocoa powder: For deep chocolate color and smooth flavor; ideal since there is no baking soda in the batter.

Chocolate: Semisweet chocolate chips are used for ganache folded into the batter and for the top glaze; good-quality real chocolate also works.

Heavy whipping cream: Needed for ganache and for whipping to stiff peaks; use at least 35% milk fat.

Plain Greek yogurt: Whipped into the cream topping to add a subtle tang and help stabilize the whipped cream.

Almond extract: A small amount enhances cherry flavor—add sparingly as it is potent.

Kirsch (optional): A clear cherry brandy traditionally used in Black Forest desserts; brandy or water can be substituted if preferred.

Tart cherries: Pitted tart (sour) cherries are recommended for a bright, authentic filling; frozen IQF cherries are convenient and flavorful.

Sour cream: Adds a touch of tang and smoothness to the cheesecake batter, improving texture and balance.

Step 1: Preheat the oven to 340°F (170°C). Pulse Oreos to fine crumbs, mix with melted butter until evenly combined.

Step 2: Grease the inside of a springform pan with cold butter and line the sides with a strip of parchment. Press the Oreo crumbs into the bottom and halfway up the sides. Bake 8 minutes, then cool.

Step 1: Combine cherries, sugar, kirsch (or water), and almond extract in a saucepan. Bring to a simmer and cook for about 10 minutes, stirring occasionally.

Step 2: Mix cornstarch with water to form a slurry.

Step 3: Stir the cornstarch slurry into the simmering cherries and cook briefly until the sauce thickens and clears.

Step 4: Remove from heat. Reserve half the compote for layering inside the cheesecake and half for the top.

Step 1: Heat heavy cream until it bubbles, pour over chocolate chips to make ganache. Let sit 3 minutes, then stir until smooth and set aside. In a large bowl, whisk sugar and cocoa to remove lumps.

Step 2: Add softened cream cheese to the sugar-cocoa mixture and beat until smooth, scraping the bowl as needed.

Step 3: Mix in sour cream, vanilla, and salt, then scrape the bowl.

Step 4: Add eggs one at a time, mixing only until each is incorporated.

Step 5: Fold the warm chocolate ganache into the cheesecake batter until just combined.

Step 6: Pour half the batter into the prepared Oreo crust and smooth the top.

Step 7: Spoon three-quarters of the cherry filling over the batter (hot is fine). Carefully top with the remaining cheesecake batter.

Step 8: Prepare a water bath by placing the springform pan inside a larger baking pan or wrapping the outside in heavy-duty foil to protect against leaks.

Step 9: Place the pans in the oven and pour boiling water into the outer pan to create a water bath. Bake at 340°F (170°C) for 1 hour 15 minutes, until edges are set and center is slightly jiggly and puffed. Turn the oven off and leave the cheesecake inside for 15 minutes, then cool to room temperature. Chill in the refrigerator for at least 8 hours or overnight to fully set.

Step 10: Make the ganache for the top: simmer 1/2 cup heavy cream, pour over 1 cup semisweet chips, let sit 1 minute, then stir until smooth and pour over the chilled cheesecake.

Step 11: Whip 1 cup cold heavy cream with sugar and vanilla to medium peaks, add 1/2 cup Greek yogurt and whip to stiff peaks. Pipe or spoon the whipped yogurt cream onto the ganache and create swirls.

Step 12: Spoon the reserved cherry filling over the top and garnish with fresh cherries if desired. Chill briefly before slicing for clean cuts.

✔️ Expert tips

1. Choose tart cherries: They offer a concentrated flavor and the right acidity for this dessert.
2. Use a water bath: It ensures even baking and reduces the risk of cracks.
3. Don’t overbake: The center should be slightly jiggly when done; it will firm as it cools.
4. Chill thoroughly: Refrigerate at least 8 hours or overnight for the best texture and clean slices.

🥄 Make ahead and storage

This cheesecake is ideal for making ahead. Chill at least 8 hours or overnight before serving. Detailed options:

Oreo crust: Prepare and bake 1–2 days ahead; cool, cover, and refrigerate.

Chocolate cheesecake filling: Bake 1–3 days ahead; cool and refrigerate covered. Flavor improves as it rests.

Cherry filling: Make up to 2 days ahead and store airtight in the fridge.

Whipped yogurt cream: Whip the day of or the day before and keep chilled.

Final assembly: Add cherry topping and whipped cream the day of serving or the night before; add fresh cherries just before serving for best presentation.

Brandy is a good substitute if you want a warm, fruity note; most of the alcohol cooks off. For an alcohol-free version, use water.

Cool at room temperature for 1–2 hours, then refrigerate for at least 8 hours or overnight.

Edges should be set while the center is slightly jiggly and puffed; it will firm as it cools.

You can, but a water bath is recommended to bake gently and reduce cracking.

Cracks usually come from overmixing, overbaking, or rapid temperature changes. Avoid overmixing after adding eggs, use a water bath, and cool gradually.

Lumps indicate ingredients (especially cream cheese or eggs) were not softened or mixed properly. Start with room-temperature ingredients and scrape the bowl frequently.

Use a sharp knife dipped briefly in hot water and wiped clean between slices for neat edges.

Black Forest Cheesecake

Ultra-creamy chocolate cheesecake layered with tart cherry compote and finished with chocolate ganache and whipped yogurt cream. Serves 18 slices.

Equipment

• Electric mixer
• 9-inch springform pan
• Parchment paper

Ingredients

Oreo Cheesecake Crust

• 3 cups Oreo crumbs (about 36 cookies)
• 1/4 cup melted butter

Cherry Filling

• 5 cups tart/sour cherries, pitted and frozen (about 600 g)
• 1/2 cup granulated sugar
• 1/4 cup kirsch (or water)
• 1 teaspoon almond extract
• 3 tablespoons cornstarch
• 2 tablespoons water

Chocolate Cheesecake

• 1 cup heavy whipping cream
• 2 cups semisweet chocolate chips
• 1 cup granulated sugar
• 1/2 cup Dutch-processed cocoa powder
• 24 oz (3 x 8 oz) full-fat cream cheese, softened
• 1/2 cup sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon sea salt
• 3 large eggs, room temperature

Toppings

• 1/2 cup heavy whipping cream (for ganache)
• 1 cup semisweet chocolate chips (for ganache)
• 1 cup heavy whipping cream (cold, for whipped topping)
• 3 tablespoons granulated sugar
• 1/2 cup plain Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 cup fresh cherries for garnish (optional)

Instructions

Oreo Cheesecake Crust

1. Preheat oven to 340°F (170°C). Process Oreos into fine crumbs and mix with melted butter.
2. Grease a springform pan and line sides with a strip of parchment paper. Press crumbs into the bottom and up the sides halfway. Bake for 8 minutes. Cool.

Cherry Filling

1. Combine cherries, sugar, kirsch (or water), and almond extract in a saucepan. Simmer for about 10 minutes, stirring occasionally.
2. Mix cornstarch with 2 tablespoons water. Stir into the simmering cherries and cook briefly until thickened and clear. Remove from heat. Reserve half for inside the cheesecake and half for the topping.

Chocolate Cheesecake

1. Heat 1 cup cream until bubbling. Pour over 2 cups chocolate chips to make ganache. Let sit 3 minutes, then stir smooth and set aside.
2. In a large bowl, combine sugar and cocoa powder to remove lumps. Add softened cream cheese and beat until smooth.
3. Mix in sour cream, vanilla, and salt. Add eggs one at a time, mixing only until incorporated.
4. Fold the cooled ganache into the batter until just combined. Pour half the batter into the crust and smooth.
5. Spoon three-quarters of the cherry filling over the batter, then carefully top with the remaining cheesecake batter.
6. Place the springform pan into a larger pan or wrap with heavy-duty foil. Place both in the oven and pour boiling water into the outer pan to create a water bath.
7. Bake at 340°F (170°C) for 1 hour 15 minutes, until edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside for 15 minutes.
8. Cool to room temperature, then refrigerate for at least 8 hours or overnight.

Toppings

1. Remove the springform ring and parchment strip. Make ganache by simmering 1/2 cup cream and pouring over 1 cup chocolate chips; stir until smooth and spread over the chilled cheesecake.
2. Whip 1 cup cold cream with 3 tablespoons sugar and 1 teaspoon vanilla to medium peaks. Add 1/2 cup Greek yogurt and whip to stiff peaks. Pile onto ganache and create swirls.
3. Top with the remaining cherry filling and garnish with fresh cherries if desired. Chill briefly before slicing for cleaner cuts.

Notes

Make ahead: Crust and cherry filling can be prepared 1–2 days ahead. Cheesecake can be baked 1–3 days ahead and improves with resting. Whipped topping can be made the day before or the day of serving. Do not freeze—the cornstarch-thickened cherry filling does not freeze and thaw well.

Tips for success: Use tart cherries, bake in a water bath, avoid overmixing and overbaking, and chill thoroughly before slicing.

Nutrition (per slice)

• Calories: 616 kcal
• Carbohydrates: 67 g
• Protein: 13 g
• Fat: 34 g