Ingredients
Method
- Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it.
- Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed for 3-4 minutes until smooth and fluffy with no lumps.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Mix in the sour cream, vanilla extract, cocoa powder, and salt until fully combined and smooth.
- Pour the cheesecake batter over the cooled crust, spreading evenly.
- Bake with Water Bath:
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 55-65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and water bath. Run a knife around the edges to loosen. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Cherry Compote:
- While the cheesecake chills, combine cherries, sugar, and water in a medium saucepan over medium heat.
- In a small bowl, mix cornstarch with 2 tablespoons cold water to create a smooth slurry.
- Once the cherry mixture begins to simmer, stir in the cornstarch slurry.
- Cook, stirring frequently, for 8-10 minutes until the mixture thickens to a glossy, syrupy consistency.
- Remove from heat and stir in lemon juice and almond extract.
- Transfer to a bowl and let cool completely before using.
- Make the Whipped Cream Topping:
- In a chilled bowl, beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form (about 3-4 minutes).
- Assemble the Black Forest Cheesecake:
- Remove the chilled cheesecake from the springform pan and place on a serving plate.
- Spread the cooled cherry compote evenly over the top of the cheesecake, leaving a small border around the edge.
- Dollop or pipe the whipped cream over the cherry layer, creating decorative swirls.
- Using a vegetable peeler, create chocolate shavings from the chocolate bar and scatter generously over the whipped cream.
- Garnish with fresh cherries with stems.
- Let the assembled cheesecake sit at room temperature for 20-30 minutes before slicing for the best flavor and texture.
Notes
Cream Cheese Tip: Make sure your cream cheese is fully softened to room temperature to avoid lumps in your filling. Leave it out for at least 2 hours before baking.
Water Bath Alternative: If you're nervous about the water bath, you can wrap the outside of your springform pan tightly with heavy-duty aluminum foil to prevent leaks.
Cherry Options: Fresh cherries are amazing in summer, but high-quality canned or frozen cherries work year-round. If using canned, drain well and reduce the sugar slightly.
Gluten-Free Adaptation: Use gluten-free chocolate sandwich cookies for the crust. The recipe works perfectly!
Make-Ahead: This dessert actually improves overnight! Make it 1-2 days ahead and add the whipped cream topping just before serving.
Storage: Store covered in the refrigerator for up to 5 days. The whipped cream may soften slightly after day 2, but it's still delicious.
Serving Suggestion: Serve with a drizzle of chocolate sauce or a small scoop of vanilla ice cream for extra indulgence.
Nutrition Information (per slice)
- Calories: 425 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 115mg
- Sodium: 280mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 7g