BLACK FOREST CHEESECAKE

Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4In a food processor, blend Oreos and melted butter until a fine crumb forms.
  5. 5In a food processor, blend Oreos and melted butter until a fine crumb forms.
  6. 6In a food processor, blend Oreos and melted butter until a fine crumb forms.
  7. 7Press the mixture into a greased, parchment-lined 9-inch springform pan.
  8. 8Press the mixture into a greased, parchment-lined 9-inch springform pan.
  9. 9Press the mixture into a greased, parchment-lined 9-inch springform pan.
  10. 10Bake for 10 minutes, then reduce oven temperature to 300°F.
  11. 11Bake for 10 minutes, then reduce oven temperature to 300°F.
  12. 12Bake for 10 minutes, then reduce oven temperature to 300°F.
  13. 13In a saucepan over medium heat, whisk together sugar and cornstarch.
  14. 14In a saucepan over medium heat, whisk together sugar and cornstarch.
  15. 15In a saucepan over medium heat, whisk together sugar and cornstarch.
  16. 16Add lemon juice and water, stirring until the cornstarch dissolves.
  17. 17Add lemon juice and water, stirring until the cornstarch dissolves.
  18. 18Add lemon juice and water, stirring until the cornstarch dissolves.
  19. 19Stir in cherries and bring to a simmer.
  20. 20Stir in cherries and bring to a simmer.
  21. 21Stir in cherries and bring to a simmer.
  22. 22Reduce heat to low, stirring often, for 10 minutes.
  23. 23Reduce heat to low, stirring often, for 10 minutes.
  24. 24Reduce heat to low, stirring often, for 10 minutes.
  25. 25Add Kirschwasser, stir for another 5 minutes, then remove from heat and let cool.
  26. 26Add Kirschwasser, stir for another 5 minutes, then remove from heat and let cool.
  27. 27Add Kirschwasser, stir for another 5 minutes, then remove from heat and let cool.
  28. 28In a microwave-safe bowl, heat heavy cream and semi-sweet chocolate in 30-second increments at 50% power, stirring between each, until melted.
  29. 29In a microwave-safe bowl, heat heavy cream and semi-sweet chocolate in 30-second increments at 50% power, stirring between each, until melted.
  30. 30In a microwave-safe bowl, heat heavy cream and semi-sweet chocolate in 30-second increments at 50% power, stirring between each, until melted.
  31. 31Let the chocolate mixture cool.
  32. 32Let the chocolate mixture cool.
  33. 33Let the chocolate mixture cool.
  34. 34In a stand mixer, beat cream cheese for 1 minute until smooth.
  35. 35In a stand mixer, beat cream cheese for 1 minute until smooth.
  36. 36In a stand mixer, beat cream cheese for 1 minute until smooth.
  37. 37Add sugar, sifted cocoa powder, and vanilla, beating for 2-3 minutes, scraping down the bowl as needed.
  38. 38Add sugar, sifted cocoa powder, and vanilla, beating for 2-3 minutes, scraping down the bowl as needed.
  39. 39Add sugar, sifted cocoa powder, and vanilla, beating for 2-3 minutes, scraping down the bowl as needed.
  40. 40Mix in chocolate-cream mixture until fully combined.
  41. 41Mix in chocolate-cream mixture until fully combined.
  42. 42Mix in chocolate-cream mixture until fully combined.
  43. 43Add eggs, one at a time, beating until just incorporated.
  44. 44Add eggs, one at a time, beating until just incorporated.
  45. 45Add eggs, one at a time, beating until just incorporated.
  46. 46Pour half of the chocolate cheesecake batter over the baked Oreo crust.
  47. 47Pour half of the chocolate cheesecake batter over the baked Oreo crust.
  48. 48Pour half of the chocolate cheesecake batter over the baked Oreo crust.
  49. 49Spoon the cooled cherry compote over the cheesecake batter.
  50. 50Spoon the cooled cherry compote over the cheesecake batter.
  51. 51Spoon the cooled cherry compote over the cheesecake batter.
  52. 52Carefully pour the remaining cheesecake batter on top of the compote.
  53. 53Carefully pour the remaining cheesecake batter on top of the compote.
  54. 54Carefully pour the remaining cheesecake batter on top of the compote.
  55. 55Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
  56. 56Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
  57. 57Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
  58. 58Bake the cheesecake in the water bath at 300°F until the edges are set but the center still jiggles slightly (about 1 hour 30 minutes to 1 hour 45 minutes).
  59. 59Bake the cheesecake in the water bath at 300°F until the edges are set but the center still jiggles slightly (about 1 hour 30 minutes to 1 hour 45 minutes).
  60. 60Bake the cheesecake in the water bath at 300°F until the edges are set but the center still jiggles slightly (about 1 hour 30 minutes to 1 hour 45 minutes).
  61. 61Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  62. 62Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  63. 63Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  64. 64Remove from the oven, let cool completely on a wire rack, then refrigerate overnight.
  65. 65Remove from the oven, let cool completely on a wire rack, then refrigerate overnight.
  66. 66Remove from the oven, let cool completely on a wire rack, then refrigerate overnight.
  67. 67For the whipped cream, beat heavy whipping cream and powdered sugar until stiff peaks form.
  68. 68For the whipped cream, beat heavy whipping cream and powdered sugar until stiff peaks form.
  69. 69For the whipped cream, beat heavy whipping cream and powdered sugar until stiff peaks form.
  70. 70Once chilled, top the cheesecake with more cherry compote.
  71. 71Once chilled, top the cheesecake with more cherry compote.
  72. 72Once chilled, top the cheesecake with more cherry compote.
  73. 73Add a generous layer of whipped cream on top.
  74. 74Add a generous layer of whipped cream on top.
  75. 75Add a generous layer of whipped cream on top.
  76. 76Garnish with chocolate shavings and fresh cherries.
  77. 77Garnish with chocolate shavings and fresh cherries.
  78. 78Garnish with chocolate shavings and fresh cherries.

Ingredients

  • 25 Oreos
  • 25 Oreos
  • 25 Oreos
  • 5 tbsp salted butter, melted
  • 5 tbsp salted butter, melted
  • 5 tbsp salted butter, melted
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 3.5 tbsp cornstarch
  • 3.5 tbsp cornstarch
  • 3.5 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 2 lbs frozen dark sweet cherries, pitted
  • 2 lbs frozen dark sweet cherries, pitted
  • 2 lbs frozen dark sweet cherries, pitted
  • 2 tbsp Kirschwasser (cherry brandy)
  • 2 tbsp Kirschwasser (cherry brandy)
  • 2 tbsp Kirschwasser (cherry brandy)
  • 32 oz cream cheese, room temperature
  • 32 oz cream cheese, room temperature
  • 32 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 2 tbsp cocoa powder
  • 2 tbsp cocoa powder
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 8 oz semi-sweet chocolate
  • 8 oz semi-sweet chocolate
  • 8 oz semi-sweet chocolate
  • 4 eggs, room temperature
  • 4 eggs, room temperature
  • 4 eggs, room temperature
  • 1.5 cups heavy whipping cream
  • 1.5 cups heavy whipping cream
  • 1.5 cups heavy whipping cream
  • 0.33 cup powdered sugar
  • 0.33 cup powdered sugar
  • 0.33 cup powdered sugar
  • Chocolate bar
  • Chocolate bar
  • Chocolate bar
  • Fresh cherries
  • Fresh cherries
  • Fresh cherries

Equipment

food processor9-inch springform pansaucepanstand mixermicrowave-safe bowloven

Tips

  • Do not overmix the cheesecake batter.
  • Bake the cheesecake using a water bath for even cooking and to prevent cracks.
  • Refrigerate the cheesecake overnight for best results and to allow it to set properly before serving.
  • Garnish with fresh cherries and chocolate shavings for an elegant presentation and enhanced flavor.
  • Ensure ingredients like cream cheese and eggs are at room temperature for a smooth batter consistency and better emulsification, which contributes to the cheesecake's creamy texture.
  • Whisking sugar and cornstarch together first before adding liquid helps prevent lumps in the cherry compote, ensuring a smooth and glossy finish.
  • Heating heavy cream and chocolate in short intervals at reduced power prevents scorching and ensures a smooth, melted chocolate mixture for the cheesecake batter.
  • Adding eggs one at a time to the cheesecake batter and mixing just until incorporated prevents overmixing, which can lead to a tough or cracked cheesecake.
  • Using a springform pan lined with parchment paper ensures easy removal of the cheesecake after baking and chilling, preserving its shape and presentation.
  • A water bath provides a moist cooking environment, which helps the cheesecake bake evenly, prevents cracking, and results in a smooth, creamy texture.
  • Cooling the cherry compote before adding it to the cheesecake helps maintain the integrity of both layers and prevents the cheesecake batter from becoming too warm.
  • Chilling the cheesecake overnight allows it to firm up completely, making it easier to slice and enhancing its flavor and texture.
  • Using good quality ingredients like fresh cherries and semi-sweet chocolate elevates the overall taste of the cheesecake, making it truly indulgent.
  • The combination of rich chocolate, tart cherries, and creamy whipped cream creates a balanced and delightful flavor profile that appeals to chocolate lovers and dessert enthusiasts alike.
  • Adjusting the sweetness of the compote or cheesecake can be done to suit individual preferences, though the current recipe provides a well-balanced sweetness and tartness that complements each other.