Black Forest Cheesecake Recipe

This Black Forest Cheesecake is the dessert that dreams are made of—impossibly creamy, deeply chocolatey, and crowned with a ruby-red sour cherry topping that just begs you to take another bite. It’s a showstopper for any celebration, combining the beloved flavors of the classic Black Forest cake in a luscious cheesecake form. Imagine a velvety chocolate cheesecake with an Oreo crust, topped with billowy whipped cream and a crown of sweet-tart cherries—this is the ultimate treat for anyone who adores chocolate and cherry together.

Ingredients You’ll Need

To create this Black Forest Cheesecake, you’ll need a handful of pantry staples and specialty ingredients, each playing a vital role. The chocolate and cream cheese bring rich flavor and a divine texture, while the cherry topping gives this dessert its signature pop of color and tang.

• Oreo cookies: These chocolate sandwich cookies form a crisp, deeply flavored base that holds up to the creamy filling.
• Unsalted butter: Melted butter binds the Oreo crumbs together, creating a firm yet tender crust.
• Dark chocolate (50-70%): For a cheesecake with intense chocolate depth, choose good-quality dark chocolate.
• Full-fat cream cheese (brick-style): Essential for that classic creamy, dense cheesecake texture—always go for full-fat!
• Granulated sugar: Sweetens both the cheesecake and the cherry topping, balancing the chocolate’s bitterness.
• Cocoa powder: Intensifies the chocolate flavor in the filling and pairs beautifully with cherries.
• Hot water: Dissolves the cocoa for even mixing, ensuring no dry flecks in your batter.
• Sour cream (18% MF): Adds a delicious tang and luxurious smoothness to the filling.
• Large eggs: Four eggs help create that velvety, set texture you love in cheesecake.
• Boiling water: Used for the water bath, which gently cooks your cheesecake for a creamy, crack-free finish.
• Fresh, sweet cherries: Pitted cherries make the best topping—go for ripe, juicy ones when in season.
• Lemon juice: Balances the sweetness of the cherries and brightens the flavor of the topping.
• Cornstarch: Thickens the cherry sauce so it sits beautifully atop your cheesecake.
• Whipping cream: Whip into clouds for piping irresistible rosettes on the finished cake.
• Powdered sugar: Sweetens the whipped cream so every bite is perfect.
• Chocolate shavings (optional): For that signature Black Forest look and even more chocolate flavor on top.

How to Make Black Forest Cheesecake

Step 1: Prepare Your Pan

Start by preheating your oven to 325 F (160 C). Wrap your 9-inch springform pan in at least three layers of tin foil, making sure every inch is snugly covered—this is the key to preventing leaks when we bake using a water bath. A little patience with the foil now will reward you with a crack-free, beautifully set cheesecake later!

Step 2: Make the Oreo Crust

Crush 24 Oreo cookies (wafer and filling together) into fine crumbs using a food processor, or in a heavy-duty freezer bag with a rolling pin. Stir the crumbs together with melted butter until everything is evenly moistened. Press this mixture into the bottom of your pan, making a slight lip around the edges to hold in the filling. Bake for 8 minutes and set aside—don’t turn off the oven!

Step 3: Create the Chocolate Cheesecake Filling

Finely chop your dark chocolate and melt it in a heatproof bowl using the microwave in 30-second bursts on medium power. Stir between sessions until silky smooth, then let it cool slightly. In a large mixing bowl, beat together the cream cheese and sugar until creamy and lump-free. Pour in the melted chocolate and mix until well combined, scraping down the bowl as needed to ensure everything is incorporated.

Step 4: Blend in the Creamy Elements

In a separate small cup, whisk cocoa powder with hot water until it forms a smooth paste, then beat it along with the sour cream into your chocolate batter. One at a time, add the eggs, mixing just until the batter is smooth—don’t overbeat, as this can lead to cracks! Take a moment to enjoy the silky texture you’ve achieved, the foundation of your Black Forest Cheesecake.

Step 5: Bake in a Water Bath

Place the foil-wrapped springform pan in a large roasting pan and pour the cheesecake batter onto the pre-baked crust, smoothing out the top. Carefully pour boiling water into the roasting pan so it comes about 1/2 to 1 inch up the sides of the springform. Bake for 55-65 minutes, until the top looks just set and the center jiggles slightly when nudged. Turn off the oven, and let the cheesecake cool gently in the water bath until the water is room temperature.

Step 6: Chill and Set

Remove the springform pan from the roasting pan, but keep the cheesecake in the pan. Set on a wire rack to cool completely—patience is key! Once room temperature, cover with foil and refrigerate for at least 6 hours (overnight is even better). This is when your Black Forest Cheesecake develops its decadent, melt-in-your-mouth texture.

Step 7: Make the Cherry Topping

Pit and halve your fresh cherries. In a saucepan, combine cherries, sugar, and lemon juice over low heat. Gently stir as the cherries soften and release their gorgeous juices. Mix cornstarch with water until smooth, then add to the cherries, stirring as the sauce thickens to a glossy finish. Set aside to cool—this is the jewel-like crowning glory!

Step 8: Whip and Pipe the Cream

Whip the whipping cream with powdered sugar until it forms stiff, luxurious peaks. Transfer to a piping bag fitted with your favorite tip (a classic 1M Wilton is perfect for pretty rosettes).

Step 9: Assemble the Black Forest Cheesecake

Run a sharp knife along the edge of the chilled cheesecake before unclamping the springform pan. Pipe whipped cream rosettes around the edge, spoon the cooled cherry topping into the center, and shower with chocolate shavings if you wish. There you have it: a true Black Forest Cheesecake masterpiece ready to dazzle!

How to Serve Black Forest Cheesecake

Garnishes

For the perfect finish, pipe soft whipped cream rosettes along the border, spoon a generous heap of cherry topping in the center, and sprinkle chocolate shavings over the cream for a touch of elegance. These details aren’t just for looks—they add bursts of flavor and make every slice feel extra special!

Side Dishes

This rich dessert can easily stand alone, but for a festive spread, serve Black Forest Cheesecake alongside lighter options like fresh berries, a simple fruit salad, or even a cold glass of milk or cold-brew coffee. The contrast will balance every bite, making the experience even more satisfying.

Creative Ways to Present

To really wow your guests, try serving individual slices with a drizzle of cherry sauce on the plate, a single cherry and chocolate curl on top, or even scooping out mini rounds with a cookie cutter for decadent cheesecake bites. If you’re feeling fancy, build a layered parfait with crumbled crust, cheesecake filling, whipped cream, and cherries in a glass—Black Forest Cheesecake, re-imagined!

Make Ahead and Storage

Storing Leftovers

To keep your Black Forest Cheesecake tasting fresh, wrap any leftovers tightly with plastic wrap or transfer slices to an airtight container. It will remain delicious in the refrigerator for up to 5 days—if it lasts that long!

Freezing

You can absolutely freeze Black Forest Cheesecake. Skip the cherry topping and whipped cream if you’re freezing; just wrap the cooled, unadorned cheesecake (whole or sliced) well in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before topping and serving.

Reheating

Since cheesecake is best enjoyed cold or at room temperature, there’s no need to reheat. Simply let your slice sit at room temperature for about 30 minutes if you prefer a slightly softer texture, and then embellish with extra cherries or whipped cream as you like.

FAQs

Can I use frozen cherries for the topping?

Absolutely! If fresh cherries aren’t in season, frozen cherries are a great substitute. Just thaw and drain them first, then proceed with the sauce instructions as written. You may need to cook the mixture a tad longer to reduce extra liquid.

What’s the best way to prevent cracks in my cheesecake?

A water bath is your best friend for a creamy, crack-free Black Forest Cheesecake. Be sure to wrap your springform pan thoroughly with foil and avoid over-mixing the batter or over-baking the cake.

Can I make this cheesecake gluten-free?

You sure can! Simply use gluten-free chocolate sandwich cookies for the crust. The rest of the ingredients are naturally gluten-free, so no other swaps are necessary.

How long does Black Forest Cheesecake need to chill?

Patience pays off! Chill your cheesecake for at least 6 hours, but overnight chilling is even better for the best texture and flavor.

Do I need a special pan for this recipe?

A 9-inch springform pan is highly recommended for easy release and perfect presentation. If you don’t have one, it’s worth the investment, especially if you plan to make more cheesecakes in the future!

Final Thoughts

Give this Black Forest Cheesecake a try and watch it become the star of your next celebration! With its irresistible layers of chocolate, cherries, and cream, it’s a dessert that never fails to delight. You’ll love sharing (and eating) every luscious slice.

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