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We hope you got insight from reading it, now let’s go back to cherry and chocolate no-bake cheesecake recipe. To cook cherry and chocolate no-bake cheesecake you only need 17 ingredients and 19 steps. Here is how you do it.
The ingredients needed to cook Cherry and Chocolate No-Bake Cheesecake:
- Prepare 1 cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake
- Use 1 you'll use most of it Cherry compote
- Prepare 1 Cherry compote syrup
- Take Cheese Cream:
- Get 150 ml Heavy cream
- Get 185 grams Cream cheese
- Get 30 grams Sugar (fine granulated sugar)
- Prepare 55 grams Sweet chocolate (I used 56% cocoa)
- You need 1 tbsp Kirsch
- Provide 5 grams Gelatin powder
- Use 25 ml Water
- Take For decoration
- Provide 35 grams Chocolate for garnishing
- Use 80 grams Heavy cream
- Get 30 grams Sweet chocolate
- Prepare 1 Mint leaves
- Get 1 Nappage (if you have it)
Steps to make Cherry and Chocolate No-Bake Cheesecake:
- Line the bottom of the cake pan with the sponge cake, then brush a good amount of the cherry compote syrup over the top.
- Soak the powdered gelatin in water. Melt the cheese cream's chocolate in a double boiler.
- Make the cheese cream. Whip the heavy cream until it is thick and forms soft peaks. Put into the refrigerator.
- Soften the cream cheese in the microwave for a bit, then thoroughly combine with the sugar in a bowl using a whisk.
- If it's a bit hard to mix, use a rubber spatula to knead it, then switch back to the whisk. Once smooth, add the melted chocolate and mix well.
- Next, add the Kirsch and mix well. Dissolve the gelatin in a double boiler, then add it to the bowl. Quickly mix it in.
- Mix in the chilled heavy cream from Step 3 one half at a time until it is smooth and thick.
- Pour a bit of the batter on top of the sponge cake and smooth with a rubber spatula. Lightly press a layer of the cherry compote over the top.
- Pour the remaining cheese cream over the compote and smooth the surface with a rubber spatula. Tap the sides and the bottom of the pan to break the air bubbles for a clean surface.
- Place in the refrigerator as-is and let chill for at least 2 hours to set. While you wait, melt the decoration chocolate in a double boiler. Use a dough scraper to spread a thin layer of the tempered chocolate over kitchen parchment paper.
- Place in the refrigerator to harden, then use a knife or your hands to break it up into pieces. Return to the refrigerator until you are ready to use it.
- Put the heavy cream for the decoration in a pot and heat over low heat. Once warm, turn off the heat and add the sweet chocolate. Stir while melting. Don't let it boil.
- Transfer to a bowl, then place the bowl in ice water to cool while mixing. Once cooled, put into the refrigerator until ready to use. While mixing, be careful not to make bubbles.
- Once Step 9's cake has firmed up well, remove from the pan. Whisk Step 13's cream until it forms firm peaks.
- Use a palette knife to spread a thin layer of the cream along the sides of the cake. Attach the chocolate pieces from Step 11.
- Put the remaining chocolate cream into a pastry bag with a round tip and squeeze onto the top of the cake as desired.
- Pat the cherry compote dry and coat in nappage. Arrange on the top of the cake with the mint leaves to finish.
- There's a lot of cherries, so be careful when cutting. It's rather hard to cut.
- The plump cherries are extravagant.
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