Description
Rich German Black Forest Cheesecake blends classic chocolate and cherry flavors into a creamy dessert masterpiece. Chocolate cookie crust, luscious cream cheese filling, and kirsch-soaked cherries create an indulgent experience you’ll savor with each delightful bite.
Ingredients
Scale
Cheesecake Base:
- 24 Oreo cookies, including wafers and filling
- ¼ cup (60 ml) unsalted butter, melted
Main Ingredients:
- 24 ounces (680 g) full-fat cream cheese, brick-style
- 10 ounces (280 g) dark chocolate, between 50 to 70%
- 4 large eggs
- 1 ¼ cups (250 g) granulated sugar
- ¾ cup (180 ml) sour cream, 18% MF
Finishing and Topping Ingredients:
- 10 ounces (280 g) fresh sweet cherries, pitted and halved
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
- ½ cup (120 ml) whipping cream
- 2 teaspoons powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons hot water
- Boiling water for water bath
- Chocolate shavings (optional)
Instructions
- Heat oven to 325°F (160°C) and thoroughly wrap a 9-inch (23-cm) springform pan with multiple layers of aluminum foil to prevent water penetration during baking.
- Pulverize Oreo cookies completely in a food processor or place inside a sealed plastic bag and crush using a rolling pin until achieving fine, uniform crumbs.
- Mix cookie crumbs with melted butter until thoroughly combined, then press mixture firmly into bottom and slightly up sides of prepared springform pan, creating an even crust layer.
- Bake crust for 8 minutes and maintain oven temperature for subsequent baking stages.
- Delicately chop dark chocolate and melt using microwave in short intervals, stirring between each session until achieving smooth consistency; allow to cool momentarily.
- In a large mixing bowl, cream together cream cheese and granulated sugar until achieving smooth texture; gradually incorporate melted chocolate, ensuring complete integration by scraping bowl sides.
- Whisk cocoa powder with hot water until creating silky mixture, then fold into cream cheese batter along with sour cream, mixing gently to maintain smooth consistency.
- Add eggs individually into batter, carefully incorporating each without overmixing to prevent potential air bubble formation.
- Position foil-wrapped springform pan inside a larger roasting pan and pour cheesecake filling evenly over prepared crust, smoothing surface with gentle motions.
- Pour boiling water around cheesecake pan’s exterior, creating approximately 1/2 inch water depth to facilitate gentle steam baking technique.
- Bake for 55-65 minutes, watching for a mostly firm top with subtle center jiggle when pan is lightly nudged.
- Remove from oven and allow gradual cooling within water bath, then transfer to wire rack; once touchable, cover and refrigerate for minimum 6 hours or preferably overnight.
- Prepare cherry topping by simmering halved cherries with granulated sugar and lemon juice, incorporating dissolved cornstarch to create thickened sauce; cool completely before final cheesecake assembly.
Notes
- Prepare a water bath technique to create a silky, crack-free cheesecake texture that’s professional and smooth.
- Crush Oreo cookies completely, including filling, to develop a rich, chocolatey base that complements the decadent filling.
- Melt dark chocolate carefully using short microwave bursts, ensuring a glossy and even consistency for intense flavor integration.
- Incorporate eggs individually, gently mixing to maintain a luxurious, dense cheesecake structure without introducing unwanted air bubbles.
- Cool the cheesecake gradually to prevent cracking, allowing it to rest in the warm water bath before transferring to the refrigerator for a minimum of six hours.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 34 g
- Sodium: 290 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg