Black Forest Cheesecake
This Black Forest Cheesecake recipe has all the flavours of a black forest cake in a rich, indulgent baked chocolate cheesecake.
Ingredients
FOR THE BAKED CHOCOLATE CHEESECAKE
- 270 g (2 packs / 9.5oz) oreo cookies
- 85 g (3/4 stick / 3oz) unsalted butter, melted
- 150 g (5.3oz) dark 70% chocolate
- 500 g (1.1lb) cream cheese, softened
- 3/4 cup (150g / 5.3oz) caster (superfine) sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 100 ml (3.3floz) light sour cream
- Pinch of salt
FOR THE CHERRY SAUCE
- 300 g (10.5oz) fresh cherries, halved and pitted
- 2 tablespoons water (notes)
- 2 tablespoons lemon juice (notes)
- 2 tablespoons sugar (notes)
- 1 1/2 teaspoons cornflour
- 3 teaspoons water, extra
FOR THE TOPPING
- 1/2 cup thickened / whipping cream
Instructions
FOR THE BAKED CHOCOLATE CHEESECAKE
- Preheat the oven to 160C / 320F / 140C fan forced. Grease and line a 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 tin and up the sides about 2 inches. Place in the fridge while you make the filling
- Melt the chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set aside.
- Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese and sugar together on until smooth and creamy. Scrape down the sides of the bowl as required.
- Add the vanilla then the eggs, one at a time beating until each is well incorporated. Add the sour cream and salt and beat well then fold through the melted chocolate.
- Pour the filling into the biscuit base 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 centre is almost set. There should be a very slight wobble in the centre.
- Allow to cool at room temperature for at least 45 minutes, before transferring to the fridge to cool completely.
FOR THE FRESH CHERRY SAUCE
- 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.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- 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).
TOOLS USED IN THIS RECIPE
- Just your average 8 inch spring form tin
- A stand mixer or handheld beater
- I use a blender or food processor to crumb the cookies but you can certainly do them with a rolling pin and a plastic ziplock bag
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