Chocolate cherry Cheesecake (Cheescake de chocolate y cerezas)

 

I absolutely confess that I could not avoid the temptation to make another dessert with cherries (with plenty of fruit even in late summer)

Anyway, I know   cherry season is very short and although it can be made with frozen or jarred cherries, I wanted to make this lovely recipe I found.

I think that each season has its fruits in summers many more but then there are apples, oranges, tangerines, pomegranates, and others  beautiful fruits.

So I actually spend the year searching  recipes with fruits cause 

I love them.

This cherry cheesecake is almost like ice cream with a delicious chocolate coating.

Enjoy it !

Source : Raspberricupcakes (from Sidney)

Ingredients

Crust

2 cups (abot 200 grams)of crushed digestives biscuits (or graham crackers)

1 tablespoon sugar

1 pinch of salt

70 grams butter melted

Filling

300 grams cream cheese softened

60 grams  icing sugar

1 teaspoon vanilla extract

 250 ml  thickened cream

180 grams cherries fresh or frozen or from jar (pitted and diced)

1 tablespoon sugar

2 tablespoon lemon juice

1 tablespoon cornflour  

more 2 teaspoon cold water

Chocolate ganache

150 ml pouring cream

150 grams dark chocolate

Some cherries to decorate

Method 

For the crust

Preheat oven to 160°C (325°F). Grease a 10 x 30 cm rectangular loaf tin .

Line the base and two long sides  of the loaf tin with baking paper, this will make easier to lift the cheescake out of the tin later.

Mix crushed biscuits and sugar  and pinch of salt in  a medium bowl,

Add butter and stir until well combined.

Using yours hands spread mixture out in an even layer, then use with your fingertips to press crumb mixture into bottom of tin to form an even crust.

Transfer to a baking sheet and bake  until crust is set and golden in places , about 15 minutes.

Set crust  aside until cool.

Filling 

Place chopped cherries, lemon juice and 1 tbsp sugar in a small saucepan and place on a medium low heat, stirring until the sugar dissolves. Add the cornflour  mixture to the saucepan and stir over heat until mixture starts to thicken, then set aside to cool. 

Prepare the cheescake filling .

 Place  cream cheese , icing sugar and vanilla in a large mixing bowl and beat on high speed with an electric mixer until smooth.

Stir cherry mixture into the mixing bowl until combined . And in a separate bowl carefully beat the cream to stiff peaks. 

Fold cream into the rest of the mixture and the poor over the cooled crust,

Chill in the fridge for at least  3 hours or overnight. Lift out the tray using the baking paper and peel away from the sides , you can run a knife and the use to slice a thin layer of the sides to make it look neater.

Chocolate ganache

Place cream in a small saucepan on medium heat untiñ it just comes to the boil.

Chop up chocolate and place in a mixing bowl and  pour the hot cream over, leaving for 5 minutes to let the chocolate melt.

Whisk mixture together until smooth and pour a thin layer over the top of the cheescake. Top with some  cherries and chill about one hour before serving.

print recipe here

EN ESPAÑOL

Cheescake de chocolate y cerezas 

Ingredientes

masa

2 tazas de galletas molidas (graham cracker o de vino)

1 cucharada de azucar

1 pizca de sal

70 gramos de mantequilla derretida

Relleno queso crema y cerezas

 

300 gramos queso crema

60 gramos azucar en polvo

2 cucharadas jugo de limon

250 gramos crema para batir

180 gramos cerezas congeladas o frescas

1 cucharada de azucar

2 cucharadas de jugo de limon

1 cucharada de maicena mas 2 cucharadas agua helada

Ganache de chocolate para cubrir

150 gramos de crema espesa

150 gramos de chocolate oscuro  en barra

algunas cerezas para decorar