🍒 Black Forest Berry Cheesecake
A rich chocolate cookie crust, creamy vanilla cheesecake center, and a luxurious topping of fresh berries and berry compote dripping over the sides—decadent and unforgettable.
🧁 Ingredients
For the Crust:
1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
For the Berry Topping:
1 cup mixed berries (blackberries, raspberries, cherries)
1/2 cup berry preserves or cherry pie filling
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Optional Garnish:
Extra fresh berries
Chocolate curls or shavings
Whipped cream
🍰 Instructions
Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix cookie crumbs with melted butter. Press into the bottom of a springform pan.
Bake for 10 minutes. Let cool.
Make the Cheesecake Layer:
In a large bowl, beat the cream cheese until smooth.
Add sugar and mix until creamy.
Mix in sour cream and vanilla.
Add eggs one at a time, beating on low until just incorporated. Do not overmix.
Pour over the cooled crust.
Bake the Cheesecake:
Place pan in a water bath (wrap the bottom with foil to prevent leaks).
Bake for 55–65 minutes, or until edges are set and the center is slightly jiggly.
Turn off oven, crack door slightly, and let cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.
Make the Berry Topping:
In a small saucepan, heat the berry preserves, lemon juice, and mixed berries until bubbly.
Simmer for 3–5 minutes, gently stirring. If needed, thicken with the cornstarch slurry.
Let cool completely before pouring over chilled cheesecake.
Assemble and Decorate:
Pour the berry topping over the cheesecake.
Garnish with extra berries, chocolate shavings, or whipped cream as desired.
✅ Serving Tips:
Serve chilled for best texture.
For clean slices, dip knife in hot water and wipe clean between each cut.
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