Black Forest Cheesecake
Decadent dark chocolate cheesecake topped with cherries and whipped cream.
- Prep
- 45m
- Cook
- 45m
- Chill
- 4h
- Total
- 5h 30m
- Serves
- 12
What you need
Ingredients
For the Crust
- 200g oreo cracker crumbs
- 8 tbsp unsalted butter, melted
For the Filling
- 3 8-oz packages cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 1/2 cup milk
- 2 cups semisweet chocolate chips
For the Sauce
- 1 lb cherries, pitted and halved
- 2 tbsp lemon juice
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 3 tsp cornstarch
- 3 tbsp water
For the Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar
Don't F*ck it Up
Method
Prep
- 01Preheat oven to 350F
- 02Place a piece of parchment paper on the bottom of a 9" springform pan and close
- 03Lightly butter the sides of the pan
Crust
- 01Combine melted butter and oreo cracker crumbs until it resembles wet sand
- 02Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base
- 03Use something with a flat base and vertical edges to flatten the base
- 04Bake the crust for 10 minutes. Remove it from the oven, and set it aside as you make the filling
Filling
- 01In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth
- 02Add the eggs one at a time, beating to combine after each one
- 03Stir in the vanilla and flour
- 04Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth
- 05Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth
- 06Pour the batter atop the crust in the pan
- 07Bake the cake for 45 to 50 minutes. The center may not look set; that's OK
- 08Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve
Cherry Topping
- 01Place cherries, vanilla, sugar, and lemon juices in a saucepan. Stir then bring to simmer over medium heat
- 02Simmer for 10 minutes until cherries breakdown
- 03Mix cornstarch with water, then add into saucepan and stir
- 04Sauce should be syrupy – remove from stove and cool. Will thicken as it cools
- 05Spoon onto cheesecake so it’s covered with cherries
Whipped Cream
- 01In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form
- 02Dollop generously onto the cheesecake and serve