Black Forest Cheesecake (with Oreo Crust and Fresh Cherry Compote)
Black Forest cheesecake with a dark Oreo crust, rich chocolate cheesecake filling, homemade fresh cherry compote, piped whipped cream, and chocolate curls. All the flavor of the classic German cake. Water-bath method, no cracks, and make-ahead-friendly.
Servings 12 slices
Calories 670kcal
Ingredients
Homemade cherry compote
- 2 cups fresh sweet cherries pitted and halved
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Oreo crust
- 24 Oreo cookies
- ¼ cup unsalted butter melted
Cheesecake filling
- 12 oz chocolate semi-sweet, chopped
- 3 tablespoons cocoa powder unsweetened
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream room temperature
- 1 ½ teaspoons vanilla extract
Whipped cream topping
- ½ cup heavy cream cold
- ¼ cup powdered sugar sifted
- ½ teaspoon vanilla extract
- pinch salt
Additional toppings
- fresh sweet cherries
- chocolate curls
Instructions
Make the cherry compote
- In a saucepan, combine the halved cherries, sugar, and lemon juice. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the cherries soften and release their juices.
- Whisk the cornstarch and water together in a small bowl, then stir it into the cherries. Simmer for 1 to 2 minutes, until the compote thickens slightly and turns glossy.
- Remove from the heat and cool to room temperature, then refrigerate until you are ready to assemble.
Make the Oreo crust
- Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Wrap the outside of the pan in 2 to 3 layers of foil to prevent leaks.
- Pulse the Oreo cookies in a food processor until you have fine crumbs. Add the melted butter and pulse again until combined.
- Press the mixture firmly into the bottom and slightly up the sides of the pan using the back of a spoon. Bake for 10 minutes, then cool to room temperature.
Make the cheesecake filling
- Melt the chocolate in a double boiler or in the microwave in 20-second bursts. Whisk in the cocoa powder and let the mixture cool to room temperature.
- Beat the cream cheese on medium speed for 1 to 2 minutes until completely smooth, scraping the bottom and sides of the bowl so no lumps remain.
- Beat in the sugar until smooth and creamy, scraping the bowl halfway through.
- Reduce the speed to low and add the eggs one at a time, mixing after each just until combined. Do not overmix.
- Add the sour cream and vanilla and mix on low until combined. Gently fold in the cooled chocolate mixture with a rubber spatula.
- Pour the filling over the crust and smooth the top. Set the springform pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when you shake the pan.
- Turn off the oven and prop the door open about 2 inches. Leave the cheesecake inside for 1 hour. Remove it from the oven and the water bath, unwrap the foil, and cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
Make the whipped cream
- Beat the cold heavy cream, powdered sugar, vanilla, and salt on high speed until stiff peaks form.
Assemble
- Spoon the chilled cherry compote over the center of the cheesecake.
- Pipe the whipped cream around the edge using a piping bag fitted with a star tip, or spoon and swirl it for a more rustic look.
- Garnish with whole fresh cherries and chocolate curls.
Notes
- Judge doneness by the jiggle, not the clock. The outer two inches should look set and matte. When you nudge the pan, the center circle should still wobble like loose jello or set gelatin, not slosh like liquid. It will finish setting as it cools. A cheesecake baked until the middle is firm is overbaked.
- Cool it gradually. Leave it in the turned-off oven with the door cracked about two inches for 1 hour, then let it cool to room temperature on a wire rack, then into the fridge.
- Chilling time: The 1 hour 30 minute total covers hands-on prep and baking. Plan for at least 7 more hours of cooling and chilling before you assemble, or make it the day before.
- Use block cream cheese, not spreadable. Full-fat cream cheese in blocks has less water and sets much firmer.
- Chop a chocolate bar instead of using chips. Chips contain stabilizers that keep them from melting smoothly.
- Frozen cherries work. Cook them from frozen and simmer 2 to 3 minutes longer so the extra liquid cooks off.
- Supplies you will need: 9-inch springform pan, heavy-duty foil, large roasting pan, food processor, stand mixer or electric hand mixer, rubber spatula, small saucepan, piping bag with a star tip (optional).
FAQ
- Can I use canned cherry pie filling? You can, and it will save you 15 minutes. But the homemade compote is definitely better here, and it's four ingredients.
- Can I use frozen or canned cherries? Frozen cherries, yes. Cook them from frozen and add 2 to 3 extra minutes so the extra liquid cooks off. Canned cherries in syrup are already sweetened and much softer, so drain them well and cut the sugar in the compote by about half.
- Why did my cheesecake crack? Usually one of three reasons: the batter was overmixed after adding the eggs, the oven ran too hot, or the cheesecake cooled too quickly. The slow cooldown with the oven door cracked open is crucial. Good news either way, since the cherry compote and whipped cream cover a multitude of sins.
- How do I make chocolate curls? Run a vegetable peeler along the edge of a room-temperature chocolate bar. Slightly warm chocolate curls best. This is the same trick I use on my chocolate tres leches cake.
- Can I make it gluten-free? Yes. Use gluten-free chocolate sandwich cookies for the crust. Everything else is naturally gluten-free.
Make-Ahead, Storage, & Freezing Tips
- Make ahead: Bake the cheesecake up to 2 days before serving and keep it covered in the fridge. Make the compote up to 3 days ahead. Whip the cream and decorate within an hour or two of serving so everything looks fresh.
- Refrigerator: Cover and store leftovers for up to 4 days.
- Freezer: Freeze the plain, undecorated cheesecake for up to 2 months. Chill it fully first, then wrap in two layers of plastic wrap plus a layer of heavy-duty foil. Thaw overnight in the fridge and add the compote, whipped cream, and garnishes the day you serve it.
- Individual slices: Freeze them on a tray until solid, then wrap each one separately. They thaw in the fridge in a few hours.
- The cherry compote on its own: It keeps for a week in the fridge in a sealed jar. I always make extra and spoon the leftovers over ice cream or yogurt.
Nutrition
Calories: 670kcal | Carbohydrates: 67g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 300mg | Potassium: 326mg | Fiber: 3g | Sugar: 53g | Vitamin A: 1168IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 4mg