Blackberry Cherry Black Forest Cheesecake Cake
Blackberry Cherry Black Forest Cheesecake Cake
Ingredients
For the Chocolate Cookie Crust
- 1 1/2 cups chocolate sandwich cookies, finely crushed (about 18 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Cherry & Blackberry Compote
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Chocolate Ganache
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish
- 1 cup whipped cream, as needed
- 1/4 cup chocolate shavings, as needed
- 4 fresh cherries, as needed
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 7-inch springform pan. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks during the water bath.
⏱️ 5 min•🌡️ 350
- 2
For the Chocolate Cookie Crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies and melted unsalted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350
- 3
For the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined and fluffy. Beat in the large eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream and vanilla extract until smooth. Do not overmix.
⏱️ 10 min
- 4
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this creates a water bath).
⏱️ 5 min
- 5
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and water bath, then cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
⏱️ 75 min•🌡️ 350
- 6
For the Cherry & Blackberry Compote: While the cheesecake bakes or cools, combine the cherries, blackberries, granulated sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering fruit mixture. Cook, stirring constantly, until the compote thickens, about 1-2 minutes. Remove from heat and let cool completely. Store in the refrigerator until ready to use.
⏱️ 20 min
- 7
For the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat and immediately pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until it thickens to a pourable consistency.
⏱️ 10 min
- 8
To Assemble: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Spread the cooled cherry and blackberry compote evenly over the top of the cheesecake. Pour the slightly cooled chocolate ganache over the compote, allowing it to drip down the sides for a rustic look. Refrigerate for another 30 minutes to set the ganache.
⏱️ 15 min
- 9
For Garnish: Before serving, pipe or dollop whipped cream around the edges or in the center. Sprinkle with chocolate shavings and place fresh cherries on top, as desired. Slice and serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blackberry Cherry Black Forest Cheesecake Cake
Ingredients
For the Chocolate Cookie Crust
- 1 1/2 cups chocolate sandwich cookies, finely crushed (about 18 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Cherry & Blackberry Compote
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Chocolate Ganache
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish
- 1 cup whipped cream, as needed
- 1/4 cup chocolate shavings, as needed
- 4 fresh cherries, as needed
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 7-inch springform pan. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks during the water bath.
⏱️ 5 min•🌡️ 350 - 2
For the Chocolate Cookie Crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies and melted unsalted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 350 - 3
For the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until well combined and fluffy. Beat in the large eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream and vanilla extract until smooth. Do not overmix.
⏱️ 10 min - 4
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this creates a water bath).
⏱️ 5 min - 5
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven and water bath, then cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
⏱️ 75 min•🌡️ 350 - 6
For the Cherry & Blackberry Compote: While the cheesecake bakes or cools, combine the cherries, blackberries, granulated sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering fruit mixture. Cook, stirring constantly, until the compote thickens, about 1-2 minutes. Remove from heat and let cool completely. Store in the refrigerator until ready to use.
⏱️ 20 min - 7
For the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat and immediately pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until it thickens to a pourable consistency.
⏱️ 10 min - 8
To Assemble: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Spread the cooled cherry and blackberry compote evenly over the top of the cheesecake. Pour the slightly cooled chocolate ganache over the compote, allowing it to drip down the sides for a rustic look. Refrigerate for another 30 minutes to set the ganache.
⏱️ 15 min - 9
For Garnish: Before serving, pipe or dollop whipped cream around the edges or in the center. Sprinkle with chocolate shavings and place fresh cherries on top, as desired. Slice and serve chilled.
⏱️ 5 min