- Pour the cheesecake filling over the cooled Oreo crust, spreading it out evenly with a spatula.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake as it bakes.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly. The edges should be slightly puffed and golden.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling process helps prevent the top from cracking.
- After an hour, remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan, then let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set fully before adding the toppings.
See also Discover the Art of Hand-Rolled Crispy Pastries: A Timeless Recipe
Step 4: Add the Toppings
- Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
- Spread the homemade whipped cream evenly over the top of the cheesecake, creating a thick, even layer.
- Spoon the cherry pie filling over the whipped cream, allowing some of the cherries and sauce to cascade down the sides for a dramatic effect.
- Finally, decorate the top of the cheesecake with maraschino cherries for a classic Black Forest touch.
- Slice and serve this indulgent dessert to your eager guests!
