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Slice of Black Forest cheesecake with chocolate Oreo crust

Black Forest Cheesecake

Areeba
A rich chocolate cheesecake on an Oreo crust, baked in a water bath and topped with fresh cherry sauce and whipped cream.
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Prep Time 1 hour
Cook Time 1 hour
Chill Time 6 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

Crust

  • 24 Oreo cookies wafers and filling
  • 1/4 cup 57 g unsalted butter, melted

For the Chocolate Cheesecake Filling

  • 10 ounces 285 g dark chocolate (50–70%), chopped
  • 24 ounces 680 g full-fat brick-style cream cheese, softened
  • 1 1/4 cups 250 g granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons 30 ml hot water
  • 3/4 cup 180 g full-fat sour cream, room temperature
  • 4 large eggs room temperature
  • Boiling water for the water bath

For the Cherry Topping

  • 10 ounces 280 g fresh sweet cherries, pitted and halved
  • 1 tablespoon granulated sugar
  • 2 tablespoons 30 ml fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 tablespoons 30 ml water

For the Whipped Cream

  • 1/2 cup 120 ml heavy whipping cream
  • 2 teaspoons powdered sugar
  • Chocolate shavings optional

Instructions
 

  • Preheat the oven to 325°F (160°C). Wrap a 9-inch springform pan with two layers of heavy-duty foil.
  • Pulse the Oreo cookies into fine crumbs. Mix with the melted butter until evenly coated, then firmly press into the bottom of the prepared pan.
  • Bake the crust for 10 minutes and let it cool.
  • Melt the dark chocolate until smooth and allow it to cool slightly.
  • Beat the cream cheese and sugar until smooth. Mix in the cocoa paste (made by whisking the cocoa powder with hot water), melted chocolate, and sour cream.
  • Add the eggs one at a time, mixing on low speed just until combined.
  • Pour the batter over the cooled crust and smooth the top.
  • Place the springform pan into a roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides.
  • Bake for 60–70 minutes, until the edges are set and the center still jiggles slightly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  • Remove from the water bath and refrigerate for at least 6 hours, preferably overnight.
  • For the topping, cook the cherries with the sugar and lemon juice until softened. Stir in the cornstarch slurry and simmer until thickened. Cool completely.
  • Whip the heavy cream with the powdered sugar until soft peaks form. Spoon the cherry topping over the chilled cheesecake, decorate with whipped cream and chocolate shavings, then serve.

Notes

  • Use room-temperature ingredients for the smoothest cheesecake batter.
  • Mix gently after adding the eggs to avoid cracks.
  • Don't skip the water bath it helps create a creamy texture and even bake.
  • Chill the cheesecake overnight for the cleanest slices and best flavor.
  • Allow the cherry topping to cool completely before spreading it over the cheesecake.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze the plain cheesecake for up to 2 months.
Keyword Black Forest Cheesecake