Black Forest Cheesecake
Over the holidays, I enjoyed a couple of weeks off, and during that time I set a few goals for myself. I wanted to start the new year off on the right foot, and getting myself organized was far overdue. My goals were: (1) Clean up my email inbox; (2) File away all of my recipe clippings from magazines; and (3) Organize my side of the office. I’m happy to report that, as of last week, I managed check everything off of my list.
As I worked on task #2, I sifted through stacks and stacks of recipes that I had ripped out of magazines over the coarse of the last year, I came across not one, not two, but multiple recipes for black forest cheesecake. I’ve apparently had chocolate, cheesecake and cherries on the brain. Suddenly, I was craving a black forest cheesecake, but as I looked through the recipes I had saved, I wasn’t particularly thrilled with any of them. I decided to concoct my own version, and I have to say… this is utterly fantastic. Hands down, one of the best cheesecakes I’ve created. (Although really, I don’t think I’ve disliked a single cheesecake that I’ve made.)
When I set out to make this recipe, I realized that I hadn’t ever made a basic chocolate cheesecake. Totally unfortunate, right?! They’re so good! I ended up adapting an Epicurious recipe for the chocolate cheesecake, and then finished it off with a homemade cherry pie filling topping. Since cherries aren’t in season here right now, I used frozen cherries, but you could certainly use fresh if you have them available to you.
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To say that this cheesecake was phenomenal would be an enormous understatement. I am 100% partial to cheesecakes with an Oreo crust, pretty much no matter what the cheesecake flavor is. Add to that a very tall chocolate cheesecake, a thick border of cream cheese-spiked whipped cream frosting, and then, of course, the cherries. Everyone who had this was absolutely enamored with it.
This is rich, make no mistake, and it’s worth savoring every single bite. Grab a cup of coffee and be sure to linger over a piece of this cheesecake.
This cheesecake should be a lesson to me to keep myself organized going forward!
One year ago: DIY: American Cheese
Two years ago: Chipped Ham BBQ Sandwiches
Three years ago: S’more Nut Bars
Six years ago: Perfection Pound Cake
Black Forest Cheesecake
Ingredients
For the Crust:
- 24 Oreo cookies, whole
- 1 tablespoon granulated sugar
- ¼ cup (56.75 g) unsalted butter, melted
For the Cheesecake:
- 10 ounces (283.5 g) bittersweet chocolate, finely chopped
- 32 ounce (907.19 g) cream cheese, at room temperature
- 1¼ cups (250 g) + 2 tablespoons granulated sugar
- ¼ cup (21.5 g) unsweetened cocoa powder
- 4 eggs, at room temperature
For the Cherry Topping:
- 24 ounces (680.39 g) frozen dark sweet cherries, thawed
- ¼ cup (50 g) granulated sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Whipped Cream:
- 4 ounces (113.4 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- ¾ teaspoon (0.75 teaspoon) vanilla extract
- 1 cup (238 ml) 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made it!! I cant wait till tomorrow to try it!! Thanks for the recipe!!
The images for this cheesecake is nothing but porn omg I feel so dirty :D. So if I have to make this. I wonder if I can get away with making this for next week? (Super Bowl day) or oh wait nope my sister and my friend’s B-day is coming up in February. I can make this for them.
that looks delish, and so beautifully plated!
I love this recipe! You had me at cheesecake. :) I especially love the homemade pie filling using the frozen cherries. And yesss to Oreo crust!
That cheesecake looks amazing!!!! I’ve only recently baked my first cheesecake, and cannot wait to try out some more recipes.
Ooooooh, I am loving this cheesecake! I don’t know if it’s because Valentine’s day is approaching, but I am finding myself craving (needing?) a combination of berry/cherry and chocolate.
And yay for getting things checked off your list. I love that feeling!
Congrats on the today list! Go you!
Love this gorgeous cheesecake. It looks just incredible!
OMG yum!! Two of my absolute favourite things in one!!! I cannot wait to make this! Thanks :-)
Will dark Morello Cherries in Light Syrup work for this? I can’t find canned cherries anywhere.
This is absolutely beautiful and I bet it is extremely delicious!
Is there a particular reason you used Oreo cookies rather than chocolate wafer cookies?
Oreo crusts are my favorite, plain and simple :)
Oh man, Oreo crust AND chocolate filling – this is so rich!! Cheesecake is my favorite food ever, so I can’t wait to try this out! And die of happiness afterward.
Michelle,
What makes you adapt the recipes? You said while reading the other recipes you were thrilled with them. Was it the ingredients?
Hi Jenny, It just all depends on what I’m thinking for a particular recipe. In this case, the recipes I had saved all used canned cherry pie filling, some had cherries swirled into a regular cheesecake, some had a layer of fudge, some had graham cracker crusts, etc. In the end, I wanted chocolate cheesecake since black forest cake uses chocolate cake, and I wanted a homemade cherry topping. And I knew for sure I wanted an Oreo crust :)
Your pics are amazing, and I’m sure they represent the deliciousness of the cheesecake oh so well!
OMG.. what a gorgeous cake.. looks tempting!!
Oh, oh, oh–that last photo! Simply spectacular!! Drooling…
Perfect timing for Greg’s b’day cake. I know he will love it. Short story… One day, we needed a cake, in a hurry, so off to Giant Eagle. I told the clerk, I did not want a chocolate cake, so she grab the Black Forest Cake and said, ” it’s not chocolate”. Couldn’t convince her that it was. We still laugh about, so I know when he sees this cake he will smile.
I’ve always wanted to try making black forest cake….but this!! This is outstanding. Lovely recipe.
wow! I love that you made your own cherry pie filling. I’ve got to make this! It will beat the winter blues, I just know it! :)
Oh. My. Word.
Seriously.
Wow.
I’m pinning and making this. Like today.
All I can say is YUM! And I need to wipe the drool from my mouth!! Amazing looking!
I cannot say no to any cheesecake.
Especially Black Forest Cheesecake with sweet, dripping cherry topping.
This looks delicious!
One word.. AMAZING!!
Love this idea :-)
Xx
This looks so decadent and delicious!!
I’m glad that your black forest cheesecake craving is finally satiated! It looks incredible
I would so love to see your recipe file!
Do you sort them “starters”, “main courses”, etc. or by ingredient, do you file the ones you’ve made separately from the ones you intend to make, etc.?
I do! I actually have separate binders for appetizers/drinks, main dishes, side dishes, breakfast, breads, and dessert. They are all ones I have labeled “to-make”. If I make something and share it on my blog, then I remove it from the binder and pitch it. If I make something and we like it, but it doesn’t make it onto the site, I keep it in the binder and write a note on the top that it was made and we liked it.
Michelle, you just gave me a double present today – thank you! 1) The cheesecake is a must-make and I might just surprise my German friends with it next weekend, and 2) I have been trying to figure out a smart way to manage my bajillion recipes for a long time. Your method is a winner and now also on my list of goals for 2014. Thank you so much for sharing this!
Oh those last couple pics, straight-on with the fork marks, loving those! Did you say recently you bought the L glass 100 macro? Sorry if I have this confused! I just bought it last week. If you’re using the lens for these pics, it’s clearly working amazing! love them – pinned!
And congrats on getting your to-do list DONE! how awesome that must feel!
Hi Averie, I’ve had the Canon 100mm L macro for a couple of years now, but yes, these photos were taking with that lens :) Enjoy it – it’s a great lens!
I am definitely going to have to try this! I adore cheesecake. What is the cocoa content of your bittersweet chocolate? Would 70% be too bitter? Would a 65% or lower be better? I prefer to use higher quality chocolate than grocery store chocolate.
The percentage is really based on personal preference. I use 72% cacao, but if you prefer something a little more on the sweet side, you could use 60% or 65%.
Gorgeous cheesecake, love the cherry topping!
I have always been intimidated by cheesecake, but you’re inspiring me to challenge myself! This looks too good to pass up! The oreo crust cinched it for sure :)