Description
All the flavors of a classic Black Forest cake. Dark chocolate, cherries, and cream packed into a rich baked cheesecake on an Oreo crust. Topped with a glossy homemade cherry sauce and piped whipped cream. No water bath required. Serves 16.
Ingredients
OREO CRUST
270g (about 9.5 oz / 2 standard packs) Oreo cookies, whole — do not remove the filling
85g (3 oz) unsalted butter, melted
CHOCOLATE CHEESECAKE FILLING
150g (5.5 oz) dark chocolate, 70% cocoa, chopped
500g (1.1 lb) full-fat brick cream cheese, softened to room temperature
3/4 cup (150g) caster or granulated sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
100ml (about 1/3 cup) light sour cream
Pinch of salt
FRESH CHERRY SAUCE
300g (10.5 oz) fresh cherries, halved and pitted
2 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
3 teaspoons cold water (for cornstarch slurry)
TOPPING
1/2 cup (125ml) heavy whipping cream
Instructions
1. Preheat oven to 320°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
2. Blitz Oreos in a food processor to fine, even crumbs — or seal in a bag and crush with a rolling pin. Stir in melted butter. Press firmly into the bottom and about 2 inches up the sides of the pan. Refrigerate while you prepare the filling.
3. Break dark chocolate into a microwave-safe bowl. Melt in 30-second bursts, stirring between each, until smooth. Set aside to cool to warm — fluid but not hot.
4. Beat cream cheese and sugar together until completely smooth with no lumps. Add vanilla, then the eggs one at a time — mix only until each egg disappears, then stop immediately. Add sour cream and salt; mix to combine. Fold in the cooled melted chocolate with a spatula until fully incorporated.
5. Pour filling into the chilled Oreo crust and smooth the top with a spatula.
6. Bake on the middle rack for 45–50 minutes. The edges should look set about 2 inches in; the center should still wobble gently. Remove from oven and cool at room temperature for 45 minutes, then refrigerate for at least 6 hours or overnight.
7. For the cherry sauce: Combine cherries, water, lemon juice, and sugar in a saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook for 10 minutes, stirring occasionally. Whisk cornstarch with the extra 3 teaspoons of cold water to form a slurry; drizzle into the simmering cherries while stirring constantly. Cook 2 more minutes until thickened. Remove from heat and cool completely.
8. Whip the heavy cream to soft peaks. Pipe or spoon around the outer edge of the chilled cheesecake.
9. Pour the fully cooled cherry sauce into the center right before serving. Slice with a hot wet knife wiped clean between cuts.
Notes
All ingredients — especially cream cheese, eggs, and sour cream — must reach room temperature before mixing. Cold ingredients don’t blend smoothly and can cause an uneven, lumpy batter.
Let the melted chocolate cool to warm (not hot) before adding to the batter. Hot chocolate can partially cook the eggs and create streaks in the filling.
Add the cherry sauce and whipped cream right before serving — sauce added too early soaks into the top and causes the cream to collapse.
Cool the cheesecake at room temperature for at least 45 minutes after baking before refrigerating. Moving it straight to a cold fridge causes the top to crack.
Store the cheesecake (without topping) covered in the fridge for up to 3 days. Store cherry sauce in a sealed jar up to 3 days — stir before using.
Freeze (without topping) airtight for up to 3 months. Thaw whole cake 24 hours in fridge; thaw individual slices 2–3 hours.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American