Black Forest White Chocolate Cheesecake
Black Forest White Chocolate Cheesecake
Ingredients
For the Chocolate Cookie Crust
- 1 1/2 cups chocolate sandwich cookies, finely crushed (about 15 cookies)
- 1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened, full-fat
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream, full-fat
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, finely chopped or chips, melted and cooled slightly
For the Cherry-Blackberry Topping
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon Kirsch (cherry liqueur), optional
For the Whipped Cream Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- chocolate shavings, as needed for garnish
Instructions
- 1
Preheat oven to 325°F. Lightly grease a 7-inch springform pan. Wrap the bottom and sides of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath (if using).
⏱️ 5 min•🌡️ 325
- 2
For the crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and beat until well combined, scraping down the sides of the bowl as needed.
⏱️ 7 min
- 4
Beat in the eggs one at a time, mixing just until each is incorporated. Do not overmix. Stir in the sour cream and vanilla extract until smooth.
⏱️ 5 min
- 5
Gently fold in the cooled melted white chocolate until just combined. Pour the cheesecake batter over the cooled crust in the springform pan.
⏱️ 3 min
- 6
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
⏱️ 5 min
- 7
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min•🌡️ 325
- 8
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
⏱️ 240 min
- 9
For the cherry-blackberry topping: In a small saucepan, combine the cherries, blackberries, and granulated sugar. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water (and Kirsch, if using) until smooth. Pour the cornstarch mixture into the fruit, stirring constantly until the sauce thickens, about 1-2 minutes. Remove from heat and let cool completely.
⏱️ 15 min
- 10
For the whipped cream garnish: In a cold bowl with cold beaters, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
⏱️ 5 min
- 11
Once the cheesecake is chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Transfer the cheesecake to a serving plate. Spoon the cooled cherry-blackberry topping over the cheesecake. Pipe or dollop the whipped cream around the edges or on top, and garnish with chocolate shavings, as needed, before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Black Forest White Chocolate Cheesecake
Ingredients
For the Chocolate Cookie Crust
- 1 1/2 cups chocolate sandwich cookies, finely crushed (about 15 cookies)
- 1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened, full-fat
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream, full-fat
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, finely chopped or chips, melted and cooled slightly
For the Cherry-Blackberry Topping
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon Kirsch (cherry liqueur), optional
For the Whipped Cream Garnish
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- chocolate shavings, as needed for garnish
Instructions
- 1
Preheat oven to 325°F. Lightly grease a 7-inch springform pan. Wrap the bottom and sides of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath (if using).
⏱️ 5 min•🌡️ 325 - 2
For the crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and beat until well combined, scraping down the sides of the bowl as needed.
⏱️ 7 min - 4
Beat in the eggs one at a time, mixing just until each is incorporated. Do not overmix. Stir in the sour cream and vanilla extract until smooth.
⏱️ 5 min - 5
Gently fold in the cooled melted white chocolate until just combined. Pour the cheesecake batter over the cooled crust in the springform pan.
⏱️ 3 min - 6
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.
⏱️ 5 min - 7
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min•🌡️ 325 - 8
Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
⏱️ 240 min - 9
For the cherry-blackberry topping: In a small saucepan, combine the cherries, blackberries, and granulated sugar. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water (and Kirsch, if using) until smooth. Pour the cornstarch mixture into the fruit, stirring constantly until the sauce thickens, about 1-2 minutes. Remove from heat and let cool completely.
⏱️ 15 min - 10
For the whipped cream garnish: In a cold bowl with cold beaters, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
⏱️ 5 min - 11
Once the cheesecake is chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Transfer the cheesecake to a serving plate. Spoon the cooled cherry-blackberry topping over the cheesecake. Pipe or dollop the whipped cream around the edges or on top, and garnish with chocolate shavings, as needed, before serving.
⏱️ 10 min