Black Forest Cheesecake
This Black Forest Cheesecake combines the classic flavors of Black Forest cake with the richness of cheesecake. Featuring a crunchy Oreo cookie crust, a smooth chocolate cheesecake layer, and a homemade cherry filling, it’s topped with fresh whipped cream and chocolate shavings. This eggless dessert is surprisingly easy to make and can be adapted to suit dairy-free and gluten-free diets. Perfect for a decadent dessert that’s sure to impress!
Yield: 10 servings
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Equipment
- 8-inch Springform Pan (20cm)
Ingredients
Biscuit Base Ingredients
- 20-22 Chocolate Oreo Cookies or digestive biscuits / gluten-free chocolate Oreos
- 60 g Butter* melted
Homemade Cherry Filling Ingredients
- 220 g Cherries pitted and cut halves or quarters, fresh or frozen (do not thaw)
- 125 ml Juice or Water I have used cranberry juice, but you can use cherry juice
- 70 g Cane Sugar* or castor sugar
- 20 g Cornstarch
- 1 tbsp Lemon Juice or Kirsch cherry liqueur
Chocolate Cheesecake Filling Ingredients
- 170 g Dark Chocolate* or semi sweet chocolate of choice
- 160 ml Whipping Cream*
- 450 g Cream Cheese* at room temperature
- 65 g Cane Sugar* or castor sugar
- 55 g Light Brown Sugar
- 25 g Cornstarch
- 11 g Cocoa Powder
- 2 tsp Vanilla extract
- ½ tsp Salt
Whipped Cream Ingredients
- 120 ml Whipping Cream* cold
- 30 g Powdered Sugar sifted
- 2 tsp Vanilla Extract
Instructions
Base Instructions
- Preheat the oven to 325℉ (160℃).
- Prepare an 8-inch springform pan. Wrap the outside of the springform pan with aluminum foil. Make sure it’s well-sealed.
- Finely crush the cookies in a food processor.
- In a bowl combine and mix the finely crushed cookies and melted butter, until you get a mixture resembling wet sand.
- Transfer the mixture to the springform pan and use the flat bottom of a glass or a spoon. Press them into an even layer with an approximately 1/4-inch thickness of the biscuit base and around sides of the pan as shown.
- Place it in the fridge for 30 minutes to set. Prepare chocolate cheesecake filling.
Homemade Cherry Filling Instructions
- (You can make cherry filling a day ahead)
- In a pot combine half of the cut cherries, cranberry juice, sugar, and cornstarch. bring it to a boil.
- Stir on medium heat as it comes to a boil.
- When it boils, give it 30 seconds to bubble on low heat for starch to cook.
- Remove from heat.
- Add remaining cherries and kirsch or lemon juice. Stir until combined.
- Transfer to a bowl, Cover the surface of the cherry filling with plastic wrap.
- Chill it completely in the fridge for 2-3 hours.
- Stir the cherry filling to get a smooth consistency with a spoon.
- Reserve ¼ cup of this filling for topping and use the remaining for the cheesecake layer.
Chocolate Cheesecake Filling Instructions
- Place a tray with boiling water on the bottom rack to create steam for baking the cheesecake.
- Add whipping cream in a small pot and bring it to a simmer. Pour it on chocolate in a bowl and mix with a spatula until smooth. Keep it on the side.
- In a separate bowl mix cream cheese with an electric whisk or paddle attachment fitted to a stand mixer until it is soft and creamy.
- Add cane sugar, light brown sugar, corn starch, cocoa powder, vanilla, salt, mix until combined.
- Add chocolate-cream mixture and mix until smooth. Use a spatula to scrape the bottom of the bowl to make sure there are no lumps of cream cheese.
- Pour half of the cheesecake filling on top of the set cookie crust followed by a layer of the cherry filling and spread it evenly.
- Add the remaining cheesecake mixture on top of the cherry layer. Spread it in an even layer to cover the cherry filling.
- Place the pan on a baking tray & bake it with steam or in a water bath for 40-45 minutes.
- When the edges of the cheesecake have slightly risen and appear set. Turn the oven off, allow the cheesecake to cool in the oven and crack the oven door slightly.
- Later remove the cheesecake from the oven and Let it cool completely at room temperature for 1 hour and then in the fridge for 5-6 hours
- Carefully release the springform ring and place it on a serving plate using a spatula.
Whipped Cream Instructions
- Combine all the ingredients – whipping cream, powdered sugar and vanilla in a mixing bowl.
- Use a whisk attachment in a stand mixer or a handheld electric whisk to whip until stiff peaks form. Keep it cold.
Decorate Instructions
- Spread the reserved ¼ cup of cherry filling on the cheesecake.
- Add a thick layer of whipped cream on top of the cherry filling.
- Decorate with chocolate shavings and fresh cherries.
- Store in the fridge for 3-4 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Butter: Dairy-free butter sticks or any butter of your choice
- Whipping cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full-fat whipping cream of choice)
- Cream cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: Use 60% or higher good quality chocolate bars. To make this recipe vegan, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.