Luscious Black Forest Cheesecake
Indulge in the ultimate dessert luxury with this Luscious Black Forest Cheesecake, a decadent fusion of rich chocolate and tangy cherries that takes celebration cakes to a whole new level. Featuring a buttery Oreo crust as its base, this creamy cheesecake is infused with smooth, melted dark chocolate and a hint of cocoa for deep, velvety flavor. A vibrant cherry pie filling crowns the dessert, adding a burst of fruity brightness, beautifully complemented by airy whipped cream and delicate chocolate shavings. Baked in a water bath for a flawlessly silky texture, this recipe is perfect for special occasions or whenever you're craving an irresistible sweet treat. With its striking layers and indulgent flavors, this impressive dessert will effortlessly steal the show at your next gathering.
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Recipe Information
Ingredients
- 300 grams Oreo cookies (crushed)
- 100 grams Unsalted butter (melted)
- 680 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 120 grams Sour cream
- 80 milliliters Heavy cream
- 4 Eggs
- 150 grams Dark chocolate (melted and cooled)
- 2 tablespoons Cocoa powder (unsweetened)
- 2 teaspoons Vanilla extract
- 500 grams Cherry pie filling
- 200 milliliters Whipped cream (for garnish)
- 50 grams Chocolate shavings (for garnish)
Instructions
Preheat your oven to 170°C (340°F) and line the base of a 23cm (9-inch) springform pan with parchment paper.
In a medium mixing bowl, combine the crushed Oreo cookies with the melted butter until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and continue beating until well combined.
Mix in the sour cream, heavy cream, and vanilla extract until smooth.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing.
Gently fold in the melted dark chocolate and cocoa powder until fully integrated.
Pour the cheesecake mixture over the chilled crust in the springform pan and spread evenly.
Wrap the bottom of the pan with aluminum foil and place it in a larger baking dish. Fill the dish with enough hot water to come halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 70 to 75 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven, discard the foil, and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
Top the chilled cheesecake with the cherry pie filling, spreading it evenly across the surface.
Garnish with dollops of whipped cream and chocolate shavings before serving.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 50.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
