Black Forest–Style Cheesecake
This dramatic cheesecake features a silky chocolate filling, bright cherry compote, and a crunchy Oreo crust, making it perfect for holidays and special dinners.
Ingredients
For the Cherry Compote
- 2 1/2 tbsp corn starch
- 2 1/2 tbsp water
- 5 1/4 cups dark sweet cherries, rinsed, pitted, and halved Use frozen if needed; do not thaw
- 1/2 cup granulated sugar (105 g)
- 3 1/2 tbsp cherry syrup Substitute water or orange juice if needed
- 1 1/4 tsp alcohol-free almond flavouring
For the Crust
- 35 whole Oreos (use the whole cookie; no need to scrape out cream)
- 1/4 cup salted butter, melted (57 g)
For the Cheesecake Filling
- 32 oz full-fat cream cheese, softened (block style; 904 g)
- 1 2/3 cups granulated sugar (350 g)
- 4 large eggs at room temperature
- 3/4 cup full-fat sour cream at room temperature (180 g)
- 2 tsp alcohol-free vanilla extract
- 8 oz semi-sweet chocolate, melted (226 g)
- 1 cup cocoa powder (95 g)
For the Whipped Cream
- 3/4 cup heavy cream (180 g)
- 1/3 cup powdered sugar (38 g)
- 2 tsp alcohol-free vanilla extract for whipped cream
For Decoration
- Extra fresh cherries
- 1 small semi-sweet chocolate bar for shavings, to decorate
Instructions
Make the Cherry Compote
- In a small bowl, stir the corn starch into the water until dissolved.
- Add cherries, 1/2 cup sugar, and cherry syrup to a medium saucepan. Cook over medium heat, stirring occasionally, 10–15 minutes until cherries release juices and soften.
- Re-stir the corn starch, add to the saucepan, and cook 30–60 seconds while stirring until the sauce thickens.
- Stir in the alcohol-free almond flavouring. Transfer to a shallow bowl and chill completely.
Make the Crust
- Preheat oven to 350°F (177°C). Spray a 9-inch springform pan.
- Pulse Oreos in a food processor until fine crumbs. Mix in melted butter.
- Press crumbs into the bottom and up the sides of the pan. Bake 10 minutes. Set aside with oven still on.
Make the Cheesecake Filling
- Bring cream cheese, eggs, and sour cream to room temperature.
- In a large bowl, beat cream cheese 1–2 minutes until smooth. Add sugar and mix another 1–2 minutes.
- Add eggs one at a time, mixing on medium until just combined after each addition.
- Mix in vanilla and sour cream until just combined.
- Stir in melted chocolate and cocoa powder until uniform.
Assemble
- Spread half the batter over the prepared crust.
- Spoon 40% of the cherry compote evenly over the batter.
- Dot the remaining batter on top and spread gently.
Prepare the Water Bath and Bake
- Bring a large pot of water to a boil. Wrap the base of the springform pan in foil.
- Place the pan inside a 10-inch cake pan and set both inside a large roasting pan. Pour boiling water into the roasting pan.
- Bake 1 hour 30 minutes to 1 hour 45 minutes. Let the cheesecake cool in the oven for 1 hour.
Cool and Chill
- Remove cheesecake from the oven. Cool to room temperature (1–2 hours).
- Cover with foil and refrigerate for at least 6 hours or up to 1 day before unmolding.
Make the Whipped Cream and Finish
- Beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
- Spread remaining cherry compote over the chilled cheesecake and pipe or dollop whipped cream on top.
- Use a vegetable peeler on the chocolate bar to make shavings and sprinkle to decorate. Slice and serve.
Notes
For a gluten-free crust, use gluten-free chocolate sandwich cookies. Store leftover slices in an airtight container for 3–4 days. Freeze tightly wrapped for up to 2 months.