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My recipe
Cherry cheesecake
Introduction
I love combining flavorous and find it very exciting to match ingredients, to see how they work together. This cheesecake is a very successful crisscross of many recipes and ideas.
BASE
- 50 g ground toasted nuts (hazelnut, almonds, walnuts, etc)
- 150 g dark chocolate (min 70% cocoa), chopped
- 100 ml double cream
- 100 g sugar
- 2 tbsp cherry liquor (rum, brandy)
- In a bowl set over simmering water, combine the cream, liquor and chocolate until chocolate is melted
- Add in the sugar and whisk the mixture
- Mix in the nuts
- Press the mixture into the base of a 8in spring-form cake tin lined with parchment paper
- Chill in the freezer for 20 minutes
CHEESE TOPPING
- 250 g cream cheese
- 150 g cherry, canned, drained from excess liquid
- 50 ml cherry syrup
- 100 ml double cream
- 4 gelatine leaves (8 g)
- 1 egg white (100 ml cream)
- 70- 100 ml sugar
- Soak the gelatine leaves in water
- Whip together cream, cheese and sugar
- Squeeze the gelatine from the excess of water and dissolve in hot cherry syrup
- Carefully pour the gelatine into the whipped cheese mixture and stir well
- Whisk the egg white and add to the mixture, stir well again
- Spoon half of the mixture onto the base, top it with the cherries and then spoon the rest of the cheese mixture over the cherries
- Even with spatula and place to set in the fridge for 3 hours
Thoughts and Ideas
I used drained Fromage blanc instead of cream cheese. You can also use ricotta.
What concerns the cherries, take any you like, fresh, frozen or canned. I used Amarena by Fabbri, as for the desserts they are really the best.
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