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Black Forest Cheesecake

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A rich chocolate cheesecake layered with sweet cherry compote and finished with whipped cream and chocolate shavings. This decadent Black Forest-inspired dessert is perfect for special occasions.

Ingredients

  • 2 1/2 tbsp corn starch
  • 2 1/2 tbsp water
  • 5 1/4 cups dark sweet cherries
  • 1/2 cup granulated sugar (105 grams)
  • 3 1/2 tbsp kirsch (or water/orange juice)
  • 1 1/4 tsp almond extract
  • 35 whole Oreos
  • 1/4 cup salted butter, melted (57 grams)
  • 32 oz full-fat cream cheese, softened (904 grams)
  • 1 2/3 cups granulated sugar (350 grams)
  • 4 large eggs, room temperature
  • 3/4 cup full-fat sour cream, room temperature (180 grams)
  • 2 tsp vanilla extract
  • 8 oz semi-sweet chocolate, melted (226 grams)
  • 1 cup cocoa powder (95 grams)
  • 3/4 cup heavy cream (180 grams)
  • 1/3 cup powdered sugar (38 grams)
  • 2 tsp vanilla extract
  • Extra fresh cherries, for garnish
  • 1 small semi-sweet chocolate bar, for shavings

Instructions

  1. Make the cherry compote by dissolving cornstarch in water. Cook cherries, sugar, and kirsch over medium heat for 10–15 minutes until softened. Stir in the cornstarch mixture and cook until thickened. Add almond extract and chill completely.
  2. Preheat oven to 350°F. Spray a 9-inch springform pan. Crush Oreos and combine with melted butter. Press into the pan and slightly up the sides. Bake for 10 minutes and set aside.
  3. Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing just until incorporated. Mix in sour cream and vanilla. Add melted chocolate and cocoa powder and mix until combined.
  4. Spread half the cheesecake batter into the crust. Spoon about 40% of the cherry compote over the batter. Top with the remaining batter and smooth evenly.
  5. Prepare a water bath by wrapping the springform pan base in foil, placing it inside a larger cake pan, and setting both into a roasting pan. Add boiling water to the roasting pan.
  6. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the edges are set and the center slightly wobbles. Turn off the oven, crack the door open, and cool inside for 1 hour.
  7. Remove from the oven and cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.
  8. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  9. Spread the remaining cherry compote over the chilled cheesecake. Pipe or spread whipped cream on top and garnish with fresh cherries and chocolate shavings. Slice and serve.

Notes

  • Cherry compote can be made up to 2 days ahead and refrigerated.
  • Use water or orange juice instead of kirsch if preferred.
  • Room-temperature dairy ingredients help create a smooth filling.
  • A water bath helps prevent cracks and ensures even baking.
  • Store leftovers covered in the refrigerator for 3–4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/black-forest-cheesecake/