Black Forest Cheesecake
This decadent chocolate cherry cheesecake is a delightful treat that combines rich bittersweet chocolate and sweet cherries in a creamy, velvety cheesecake filling. The chocolate cookie crust adds a crunchy contrast to the smooth, luscious texture of the dessert. Topped with a homemade cherry pie filling and a swirl of whipped cream, this dessert is as beautiful as it is delicious, making it the perfect dessert for any special occasion.
— Constant Cookbook
Ingredients
- :
- 24 Oreo cookies (whole)
- 1 tablespoon granulated sugar
- ¼ cup unsalted butter, melted
- :
- 10 ounces bittersweet chocolate, finely chopped
- 4 (8-ounce) packages cream cheese, at room temperature
- 1¼ cups + 2 tablespoons granulated sugar
- ¼ cup unsweetened cocoa powder
- 4 eggs, at room temperature
- :
- 24 ounces frozen dark sweet cherries, thawed
- ¼ cup granulated sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- :
- 4 ounces cream cheese, at room temperature
- ¼ cup granulated sugar
- ¾ teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees F. Butter a 9-inch round springform pan; set aside.
- Make the Crust: Process the cookies and sugar in a food processor until ground into fine crumbs. Add the melted butter and pulse until the mixture is evenly moistened. (If you do not have a food processor, you can place the cookies in a zip-top bag and crush into crumbs with a rolling pin, then transfer to a bowl and stir in the sugar and melted butter.) Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
- Make the Filling: Place the chopped chocolate in a metal bowl and set over a saucepan of barely simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Remove bowl from the saucepan and allow chocolate to cool to room temperature.
- Meanwhile, using an electric mixer on medium speed, beat the cream cheese, sugar and cocoa powder together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
- Bake until the center just barely wiggles when moved and the top looks dry, about 1 hour. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
- Make the Cherry Topping: Drain off ¼ cup of juice from the thawed cherries and set aside. In a medium saucepan, combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornstarch, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature, then transfer to an airtight container and chill until ready to use, at least 1 hour.
- Make the Whipped Cream: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.
- Finish the Cheesecake: When ready to serve, remove the sides of the springform pan and place the cheesecake on a serving platter. Using a pastry bag with a decorating tip, pipe a border of whipped cream around the top edge of the cheesecake. Spoon the cherry pie filling into the center. Garnish with chocolate shavings, if desired. Leftover cheesecake can be stored, tightly wrapped, in the refrigerator for up to 5 days.
Cook Time
1H
Prep Time
PT30M
Yield
12 servings
Nutrition
- Calories: 826 kcal
- Carbohydrate Content: 75 g
- Protein Content: 11 g
- Fat Content: 55 g
- Saturated Fat Content: 30 g
- Cholesterol Content: 186 mg
- Sodium Content: 417 mg
- Fiber Content: 4 g
- Sugar Content: 58 g
- Serving Size: 1 serving
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