Description
This Black Forest Cheesecake is a decadent blend of rich chocolate cheesecake, sweet-tart cherry sauce, and fluffy whipped cream. With a chocolate cookie crust and layers of creamy goodness, this dessert is perfect for any celebration or indulgent treat. Its vibrant flavors and stunning presentation will make it the star of your dessert table!
Ingredients
For the Chocolate Cheesecake:
- 270 g Oreo cookies (about 2 packs or 9 ½ oz)
- 85 g unsalted butter, melted (¾ stick or 3 oz)
- 150 g dark chocolate, 70% (5 ½ oz)
- 500 g cream cheese, softened (1.1 lb)
- ¾ cup caster sugar (150 g or 5 ½ oz
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 100 ml light sour cream (⅓ cup + 4 teaspoons)
- Pinch of salt
For the Cherry Sauce:
- 300 g fresh cherries, halved and pitted (10 ½ oz)
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1 ½ teaspoons cornflour
- 3 teaspoons water (extra, for slurry)
For the Topping:
- ½ cup thickened or whipping cream (125 ml)
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 160°C (140°C fan-forced) or 320°F. Grease and line an 8-inch springform pan with parchment paper. - Make the Cookie Crust:
Crush Oreo cookies into fine crumbs using a blender or by sealing them in a bag and crushing with a rolling pin. Combine the crumbs with melted butter and mix until evenly moistened. Press the mixture into the base and about 2 inches up the sides of the springform pan. Refrigerate while you prepare the filling. - Melt the Chocolate:
Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler. Set aside to cool slightly. - Prepare the Cheesecake Filling:
Beat softened cream cheese and caster sugar together using a stand mixer or handheld beater until smooth. Add vanilla extract and eggs, one at a time, mixing just until combined. Add sour cream and salt, then fold in the melted chocolate with a spatula until smooth. - Bake the Cheesecake:
Pour the cheesecake batter into the prepared crust. Smooth the top and bake on the middle rack of the oven for 45–50 minutes, or until the edges are set and the center has a slight wobble. Allow the cheesecake to cool at room temperature for 45 minutes before transferring to the refrigerator to chill for at least 6 hours, preferably overnight. - Make the Cherry Sauce:
In a medium saucepan, combine cherries, water, lemon juice, and sugar. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the cherries soften and release their juices.
Make a slurry by mixing cornflour with 3 teaspoons of water. Gradually stir the slurry into the cherry mixture, cooking for 1–2 minutes until thickened. Remove from heat and let cool completely. - Assemble the Cheesecake:
Whip the cream to soft peaks and pipe or spread it around the edges of the cheesecake. Spoon the cherry sauce into the center, letting some drip down the sides for a dramatic effect. - Serve and Enjoy:
Slice the cheesecake into 12 pieces and serve chilled.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Chill Thoroughly: Allow the cheesecake to chill overnight for the best texture and flavor.
- Substitutions: Use frozen cherries if fresh ones are unavailable; thaw and drain before cooking.
- Prevent Cracks: Bake with a water bath or place a pan of water on the lower rack for added moisture.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European