# BLACK FOREST CHEESECAKE

It's a rich, creamy chocolate cheesecake with cherry compote baked inside, then topped with even more.

- Cuisine: German
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Preheat oven to 350°F.
2. In a food processor, blend Oreos and melted butter until a fine crumb forms.
3. Press the mixture into a greased, parchment-lined 9-inch springform pan.
4. Bake for 10 minutes, then reduce oven temperature to 300°F.
5. In a saucepan over medium heat, whisk together sugar and cornstarch.
6. Add lemon juice and water, stirring until the cornstarch dissolves.
7. Stir in cherries and bring to a simmer.
8. Reduce heat to low, stirring often, for 10 minutes.
9. Add Kirschwasser, stir for another 5 minutes, then remove from heat and let cool.
10. In a microwave-safe bowl, heat heavy cream and semi-sweet chocolate in 30-second increments at 50% power, stirring between each, until melted.
11. Let the chocolate mixture cool.
12. In a stand mixer, beat cream cheese for 1 minute until smooth.
13. Add sugar, sifted cocoa powder, and vanilla, beating for 2-3 minutes, scraping down the bowl as needed.
14. Mix in chocolate-cream mixture until fully combined.
15. Add eggs, one at a time, beating until just incorporated.
16. Pour half of the chocolate cheesecake batter over the baked Oreo crust.
17. Spoon the cooled cherry compote over the cheesecake batter.
18. Carefully pour the remaining cheesecake batter on top of the compote.
19. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
20. Bake 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).
21. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
22. Remove from the oven, let cool completely on a wire rack, then refrigerate overnight.
23. For the whipped cream, beat heavy whipping cream and powdered sugar until stiff peaks form.
24. Once chilled, top the cheesecake with more cherry compote.
25. Add a generous layer of whipped cream on top.
26. Garnish with chocolate shavings and fresh cherries.

## Equipment

- food processor
- 9-inch springform pan
- saucepan
- stand mixer
- microwave-safe bowl
- oven

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1HLLABoJvT/
- Recipe page: https://www.cliprecipe.com/recipe/e59e025e-0b2d-42d0-943b-80a0e4be0b57
- Extracted: 2025-06-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt