🍒 Black Forest Cheesecake 🍫

A rich, creamy chocolate cheesecake with a homemade cherry topping and fresh whipped cream, inspired by the classic Black Forest dessert!

✔️ Ingredients:

Crust

35 Oreos, crushed into crumbs (3 cups | 403g) 🍪

4 tbsp (56g) butter, melted 🧈

Cheesecake Filling

24 oz (678g) cream cheese, room temperature 🧀

1 cup (207g) sugar 🍬

6 tbsp (43g) unsweetened cocoa powder 🍫

1 cup (230g) sour cream, room temperature 🍶

1 tsp vanilla extract 🍦

8 oz (1 1/3 cups) semi-sweet chocolate, melted and cooled 🍫

4 large eggs, room temperature 🥚

Cherry Topping

1/4 cup (52g) sugar 🍒

2 tbsp cornstarch 🌽

2 tbsp (30ml) cherry liqueur (or water) 🍒

1 1/2 cups (255g) pitted cherries, frozen or fresh 🍒

Whipped Cream

1/2 cup (120ml) heavy whipping cream, cold 🍶

1/4 cup (29g) powdered sugar 🍬

3/4 tsp vanilla extract 🍦

Chocolate bar, for optional chocolate shavings 🍫

✔️ Instructions:

1️⃣ Make the Crust:

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

Combine Oreo crumbs and melted butter. Press firmly into the bottom and up the sides of the pan.

Bake crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

2️⃣ Prepare the Cheesecake:

Lower oven temperature to 300°F (148°C).

In a large bowl, mix cream cheese, sugar, and cocoa powder on low speed until smooth. Scrape the bowl as needed.

Add sour cream and vanilla, mixing on low speed until well combined.

Slowly incorporate melted chocolate in three parts, stirring to combine after each addition.

Add eggs one at a time, mixing on low speed. Pour batter into the crust.

3️⃣ Bake in Water Bath:

Place the springform pan inside a larger pan and fill the outer pan with warm water halfway up the sides.

Bake for 1 hour, until the center is set but still jiggles slightly. Turn off the oven and let cheesecake rest inside for 30 minutes with the door closed.

Crack the oven door and leave the cheesecake for an additional 30 minutes. Refrigerate for at least 5-6 hours or overnight.

4️⃣ Make the Cherry Topping:

In a saucepan, combine sugar, cornstarch, and cherry liqueur over medium heat. Add cherries and cook until juicy and thickened.

Transfer to a bowl and refrigerate until cool.

5️⃣ Finish the Cheesecake:

Whip cold heavy cream, powdered sugar, and vanilla until stiff peaks form.

Remove cheesecake from the pan and pipe whipped cream around the edges. Fill the center with cherry topping and garnish with chocolate shavings if desired.

Enjoy this luscious dessert within 3-4 days! 🍒

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