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This decadent Black Forest Cheesecake transforms the classic German cake into a show-stopping dessert that combines rich chocolate cheesecake with boozy cherry filling. The contrasting layers of creamy chocolate and tart cherries create an irresistible flavor profile that will impress at any gathering.
I first created this recipe for my husband's birthday after he reminisced about the Black Forest cake his grandmother made in Germany. The cheesecake version has become our family's most requested celebration dessert, with the kirsch-infused cherries adding that perfect authentic touch.
Ingredients
- Full fat cream cheese: Provides the rich, velvety texture essential for a proper cheesecake. Always use the block style rather than spreadable varieties for the best structure
- Kirsch cherry liqueur: Delivers authentic Black Forest flavor. Its subtle almond notes enhance the cherries without overpowering
- Dark sweet cherries: Create the perfect balance of tartness and sweetness. Fresh or frozen work equally well, making this accessible year-round
- Cocoa powder and melted chocolate: Create depth and intensity in the chocolate flavor profile. Using both forms is the secret to that perfect chocolate richness
- Whole Oreos: Including the cream filling make a perfect crust with just the right sweetness and chocolate intensity
- Almond extract: Enhances the cherry flavor with subtle nutty notes that complement the kirsch beautifully
Step-by-Step Instructions
- Prepare Cherry Compote:
- Combine halved cherries with sugar and kirsch in a medium saucepan. The cherries gradually release their juices as they simmer, creating a gorgeous ruby liquid. Cook for about 12 minutes, occasionally stirring to prevent sticking. The cherries should soften but still maintain some texture for that perfect bite. Add the cornstarch slurry and cook for exactly one minute more while stirring continuously. You'll notice the sauce thickening to a luxurious consistency that coats the back of a spoon. Once thickened, stir in almond extract which adds subtle nutty notes that enhance the cherry flavor.
- Make the Crust:
- Crush whole Oreos including the cream filling until they resemble fine crumbs with no large pieces remaining. The cream filling acts as additional binding agent for the perfect texture. Mix thoroughly with melted butter until the mixture resembles wet sand that holds together when pressed between your fingers. Press firmly and evenly into the springform pan, creating a level base and pushing about 1 inch up the sides to contain the filling. Bake for precisely 10 minutes to set the crust without burning.
- Create the Cheesecake Batter:
- Beat room temperature cream cheese until completely smooth with no lumps whatsoever, about 2 full minutes on medium speed. Scrape down the bowl thoroughly between each addition to prevent any hidden pockets of unmixed ingredients. Add sugar and beat until fully incorporated and slightly fluffy, but avoid overbeating which introduces too much air. Add eggs one by one, mixing just until combined after each addition. Overbeating at this stage causes cracks in your final cheesecake. Fold in sour cream and vanilla which add tanginess and depth to balance the sweetness. Finally incorporate melted chocolate and cocoa powder just until evenly distributed, maintaining a silky smooth batter.
- Assemble and Bake:
- Layer half the chocolate batter over your prebaked crust, spreading carefully to the edges. Dollop cherry filling across the surface, using about 40% of your prepared compote. Cover with remaining chocolate batter, creating a smooth, level surface. Create a proper water bath by placing the foil-wrapped springform pan inside a larger cake pan, then setting both inside a roasting pan filled with hot water. This double-barrier method ensures no water seepage while creating the humid environment essential for crack-free cheesecakes. Bake until the edges are set but the center still has a slight wobble, about 90 minutes, then cool gradually in the turned-off oven with the door cracked.
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I discovered the secret to the perfect cherry flavor by accident when I ran out of kirsch and substituted a splash of almond extract in the compote. The combination was so extraordinary that I now use both together every time. My grandmother always insisted on this pairing in her Black Forest recipes, claiming it was the secret that distinguished a good cherry dessert from a magnificent one.
Perfect Make-Ahead Dessert
This Black Forest Cheesecake actually improves with time in the refrigerator. The flavors meld and deepen after 24 hours of chilling, making it ideal for advance preparation. Make the entire cheesecake up to two days before serving, adding the final cherry topping and whipped cream just before presentation. This time-saving feature makes it perfect for entertaining when you want to focus on your guests rather than last-minute dessert assembly.
Troubleshooting Common Issues
Cracks in your cheesecake typically result from three main causes. Overmixing the batter incorporates too much air, which expands during baking and then collapses. Room temperature ingredients are absolutely essential for proper emulsion. Finally, drastic temperature changes can shock the delicate structure, so cooling gradually in the turned-off oven is crucial. Fortunately, even if cracks appear, the cherry topping will beautifully disguise any imperfections.
Serving Suggestions
This Black Forest Cheesecake creates a stunning centerpiece when served on a cake stand garnished with fresh cherries and chocolate curls. For an elegant plated dessert, place individual slices on dessert plates with a small dollop of additional whipped cream and a sprinkle of chocolate shavings. During cherry season, surround the cake with clusters of fresh cherries with stems attached for dramatic presentation. For cocktail pairings, serve with dessert wines like port or ice wine, or complement with a chocolate martini for sophisticated entertaining.
Frequently Asked Questions
- → How do I make the cherry filling thicker?
To thicken the cherry filling, ensure you fully dissolve the cornstarch in water before adding it. Cook the filling for an extra minute while stirring until it coats the back of a spoon.
- → Can I use sour cherries instead of sweet cherries?
Yes, sour cherries can be used for a tangier flavor. There’s no need to halve them as they are softer than sweet cherries.
- → Do I need a water bath for baking?
A water bath prevents cracks in the cheesecake and ensures even baking. Carefully follow the instructions for creating a waterproof barrier around the pan.
- → What can I use instead of kirsch?
If you prefer an alcohol-free version, substitute kirsch with water or orange juice for a similar flavor profile.
- → Can I make the cheesecake ahead of time?
Yes, this cheesecake can be prepared a day in advance. Ensure it is refrigerated for at least 6 hours or overnight before serving for the best consistency.
- → How do I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.