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
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
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
