Mouthwatering Black Forest Cheesecake

This decadent Black Forest Cheesecake blends the memorable tastes of traditional Black Forest cake with smooth, velvety cheesecake for a lavish treat that always wows friends at my home gatherings.

I whipped up this cheesecake during my husband's birthday celebration when we got stuck at home in a big snowstorm. The mix of dark chocolate with cherries was so captivating that we've made it our go-to celebration dessert for the last ten years.

Ingredients

• Smashed Oreos: Create the dark cookie foundation that gives a satisfying crunch against the smooth filling
• Dark chocolate: Adds richness and cuts sweetness; go for quality chocolate that's at least 60% cocoa
• Cream cheese: Delivers that classic tangy smoothness; stick with full fat versions for the best outcome
• Cherry pie filling: Brings that true Black Forest taste; try to find ones with whole fruit pieces
• Heavy cream: Beaten until soft peaks form makes a light topping that balances the rich cake below
• Chocolate curls: Add a touch of fancy flair; make sure your chocolate isn't cold when you create them

Step-by-Step Instructions

Get the Crust Ready:

Mix broken Oreos with melted butter and sugar until it looks like damp sand. Push down firmly across your springform pan, especially in the edges. A quick five minute bake will set your base without burning the chocolate cookies.

Make the Chocolate Base:

Slowly melt chocolate with milk in the microwave using short bursts and stirring often to avoid burning. This makes the smooth chocolate foundation that gives flavor to the whole cheesecake. Your mix should look shiny and completely smooth before moving on.

Blend the Cheesecake Mix:

Whip room temperature cream cheese with sugar, cocoa and vanilla until it's totally smooth without any bumps. Cold cream cheese will leave lumps that won't mix in, so be patient here. Don't forget to scrape your bowl sides often.

Mix in Eggs and Chocolate:

Add eggs one by one on low power just until mixed. Too much mixing now lets in too much air which causes cracks when baking. Gently fold in your cooled chocolate mix with soft movements to keep the smooth texture of your batter.

Bake Slowly:

Pour your mix over the cooled crust and bake until the middle moves slightly while the outer parts are firm. Cooling slowly with the oven door slightly open stops the quick temperature drop that makes cheesecakes crack.

Cool Completely:

Let your cheesecake cool all the way at room temperature before putting it in the fridge for at least six hours. This slow cooling and setting makes the perfect texture and lets all the flavors come together.

Add Pretty Toppings:

Put cherry pie filling on your chilled cheesecake, piled nicely in the middle. Pipe soft whipped cream around the edges and finish with chocolate curls for a fancy-looking dessert that tastes as amazing as it looks.

Save Pin

The mix of chocolate and cherries in this dessert brings back memories of the Black Forest cakes my grandma used to bake for family parties. I especially love watching guests take their first bite and seeing their eyes light up with surprise at how rich the chocolate is and how the cherry flavor pops.

Perfect Crust Technique

Getting that just-right crust needs some care. I found that fully crushing the Oreos with their filling makes a more solid base that stays together nicely when you cut it. Using a measuring cup bottom to press down hard makes an even layer without weak spots. The short baking time firms up the crust but keeps it soft enough to cut easily when serving.

Cherry Topping Variations

Though the canned cherry pie filling works great and saves time, you can make this cheesecake even better with seasonal twists. In summer months I often cook up fresh dark cherries with a bit of kirsch for that real Black Forest kick. For a fancier version, try soaking fresh cherries in cherry liqueur overnight, then drain and boil down the liquid into a shiny sauce before putting it on the cake.

Save Pin

Serving Suggestions

This cheesecake tastes best when you let it sit out for about 30 minutes before eating. The texture gets creamier and the chocolate flavor comes through stronger. I like giving each person a tiny glass of kirsch or cherry liqueur with their slice to either drink alongside or drizzle on top. For a simpler look, just dust some cocoa powder instead of making chocolate curls and it'll still look great without much work.

Common Recipe Questions

→ How do I make the crust for Black Forest Cheesecake?

Combine crumbled Oreos with melted butter and a bit of sugar. Push the mixture into your springform pan and pop it in the oven for five minutes to firm up.

→ Can I use milk chocolate instead of bittersweet for the filling?

You can totally swap in milk chocolate but remember your cheesecake will turn out sweeter with a more gentle chocolate taste.

→ How do I know when the cheesecake is baked correctly?

The middle should wobble slightly while the outer parts stay firm. Don't leave it too long or it might crack. Keep an eye on it.

→ What is the best way to decorate the cheesecake?

Spread cherry pie filling on top, add swirls of whipped cream around the edges, and sprinkle chocolate curls for a wow-worthy finish.

→ How should I store and serve the cheesecake?

Keep it in a sealed container in your fridge for up to three days. Enjoy it cold or let it sit out for 20-30 minutes before you serve it.

→ Can I make this cheesecake ahead of time?

You can definitely make it one or two days before you need it. Just keep it in the fridge and add the pretty toppings right before you serve it.