Why it’s so good!

This black forest cheesecake starts with an Oreo crust (so easy!) filled with a rich chocolate cheesecake filling (with actual chocolate in the batter) and is finished with whipped cream and homemade cherry sauce.

It might sound like a lot, but every component is extremely simple to make and it’s all the parts you could expect from a classic black forest gateau with the addition of cheesecakey goodness. Based on my baked chocolate cheesecake, this is pure indulgence.

Baked cheesecakes are often thought of as difficult to make but they really aren’t. This one doesn’t require any special treatment and the cheesecake filling goes together as easily as a cake batter. The only cracks this cheesecake gets are the ones where I’ve stuck my finger through the top.

This post was first published on January 15, 2019 and has been updated with process shots and more information.

A whole black forest cheesecake on a platter.

Black Forest Cheesecake?

Black Forest is traditionally made in cake form and called black forest gateau. It’s an absolute classic for a good reason – cherries and chocolate are a winning combination. While I haven’t posted a recipe for black forest cake, I have posted these black forest cupcakes and black forest brownies, both of which are lovely.

A slice of black forest cheesecake with sauce being poured over.


Most of the ingredients are self-explanatory but there are a few tips to keep in mind.

Jump to the recipe for full ingredients and instructions.

  • Use full-fat cream cheese for the best result.
  • I find light sour cream works fine but you can use full fat sour cream too.
  • This black forest cheesecake uses real chocolate in the batter, not cocoa powder. Grab a good baking chocolate (dark chocolate or semi-sweet chocolate that’s around 70% cocoa solids).
  • I use Oreo cookies and just blitz them to cookie crumbs in a food processor. You can use any cream-filled chocolate cookie. You can use plain chocolate cookies (no cream) but increase the butter to 100g/3 ½ oz).
  • Fresh cherries look the best but the sauce will work with frozen cherries as well.
  • Cornflour where I live may be known as cornstarch where you are. It’s that very fine white powder often used for thickening sauces.
  • To add even more classic black forest flare, try sprinkling over some chocolate shavings or chocolate curls!

How to make black forest cheesecake

Jump to the recipe for full ingredients and instructions.

1. The chocolate cheesecake crust

Simply blend Oreo cookies or another cream filled chocolate cookie in a food processor to crumbs, mix through melted butter, then press it into an 8 inch springform pan, pressing it up the sides too.

The base for the cheesecake.

2. The chocolate cheesecake filling

This comes together so quickly! First, beat together cream cheese and sugar, mix in eggs, vanilla and sour cream, and finally stir in melted chocolate.

The creamy cheesecake base mixed together.
Folding in the chocolate.

3. Fill the shell and bake

Pour the chocolate cheesecake batter into the Oreo cookie crust and bake it at a low temperature for around 50 minutes. Let it cool (overnight is best) before adding the topping but you can go ahead and make the cherry sauce.

The chocolate cheesecake batter in the pan.

4. Make the cherry sauce

You can get all the detail on this post for fresh cherry sauce but simply put, you just need to combine the ingredients in a pan over medium heat, then let it simmer for about 10 minutes until thick and unctuous.

Ingredients for cherry sauce in a pan.
A scoop of cherry sauce being taken from a saucepan.

This cherry compote is amazing stuff and can be served in so many ways. Try some of these ideas

It’s also just great over pancakes or waffles.

5. Decorate and serve

Once everything has cooled completely, whip up some cream and pipe it around the edge. When you’re ready to serve, pour the cooled cherry sauce into the centre and slice it up.

Cream being piped onto the cheesecake.
Pouring the cherry sauce onto the cheesecake.

Tips and tricks

  • Room temperature ingredients (cream cheese, sour cream, eggs) will blend together more easily preventing a lumpy texture.
  • Blend the cookies to a fine crumb texture. If it’s too lumpy the base won’t hold together.
  • Don’t want to pit cherries? No worries, frozen cherries work too. Fresh cherries tend to look prettier at the end though. You could skip this and use a cherry pie filling but homemade is always best.
  • Cool the cheesecake gradually and completely: Taking time to cool the cheesecake will prevent cracking. I do take mine straight out of the oven but let it cool in the tin at room temperature for at least 45 minutes before chilling in the fridge.
A slice of cheesecake on a dessert plate.

Why did my cheesecake crack?

I never experience cracking on this cheesecake but then, I’ve made a few cheesecakes in my time. Cheesecakes can crack for a number of reasons;

  1. The eggs were overbeaten creating too much air in the mixture.
  2. It was baked too long (drying it out too much)
  3. It was cooled too quickly

To prevent these from happening, don’t overbeat the mixture, bake it until the edge is set for about 2 inches in but there is still a wobble in the centre, and cool it gradually. You can leave it in with the oven door ajar to make the process even more gradual. Also, make sure to handle it gently when you remove it from the oven.

All that said, this cheesecake is topped with that amazing cherry sauce, so your guests are unlikely to notice or care about a crack in the top.


Leftovers should be stored in an airtight container in the fridge for up to 3 days.

This black forest cheesecake can also be frozen – whole or in slices, remember a whole cheesecake will take a very long time to thaw. If you do freeze it, make sure it’s in an airtight container and thaw it in the refrigerator. One slice might take a few hours, but a whole cheesecake will take around 24 hours.

A fork with a scoop of cheesecake cut away.

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A slice being taken from the cheesecake.
4.7 from 12 ratings
This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake. It's so easy and delicious!



  • 270 g Oreo cookies (2 packs / 9 ½oz)
  • 85 g unsalted butter, melted (¾ stick / 3oz)
  • 150 g dark 70% chocolate (5 ½oz)
  • 500 g cream cheese, softened (1.1lb)
  • ¾ cup caster (superfine) sugar (150g / 5 ½oz)
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs
  • 100 ml light sour cream (⅓ cup + 4 teaspoons)
  • pinch of salt


  • 300 g fresh cherries, halved and pitted (10 ½oz)
  • 2 tablespoons water (notes 1)
  • 2 tablespoons lemon juice (notes 1)
  • 2 tablespoons sugar (notes 1)
  • 1 ½ teaspoons cornflour
  • 3 teaspoons water, extra


  • ½ cup thickened / whipping cream (125ml)

For best results, always weigh ingredients where a weight is provided



    Preheat the oven to 160C (140C fan forced) / 320F. Grease and line an 8 inch/20cm springform tin.
  • Blend the cookies to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin). Add the melted butter and mix well.
  • Press firmly into the bottom of the prepared baking pan and up the sides about 2 inches. Place in the fridge while you make the filling
  • Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring well between each, until just melted. This shouldn't take more than 2 minutes. It can also be done in a bowl over a saucepan of simmering water. Set aside.
  • Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl as required.
  • Add the vanilla then the eggs, one at a time beating just until each is incorporated. Add the sour cream and salt and beat to combine then fold through the melted chocolate with a spatula.
  • Pour the cheesecake filling into the cookie crust and smooth over the top as much as possible.
  • Place the tin on the middle shelf of the oven. Bake for around 45-50 minutes or until the edges are set about 2in/5cm in and the centre still has a slight wobble.
  • Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely (at least 6 hours but overnight is best).
    In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
  • Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
  • Make a slurry using the cornflour and extra water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
  • Remove from heat and allow to cool completely.
  • Just before serving, whip the cream and pipe around the edge of the cheesecake. Pour the cherry sauce into the middle. 
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Black Forest Cheesecake
Amount Per Serving (114 g)
Calories 366 Calories from Fat 224
% Daily Value*
Fat 24.89g38%
Saturated Fat 13.465g84%
Trans Fat 0.198g
Polyunsaturated Fat 1.534g
Monounsaturated Fat 7.397g
Cholesterol 77mg26%
Sodium 207mg9%
Potassium 219mg6%
Carbohydrates 32.48g11%
Fiber 1.9g8%
Sugar 23.68g26%
Protein 4.78g10%
* Percent Daily Values are based on a 2000 calorie diet.