Decadent Cherry Chocolate Cheesecake
Ingredients:
For the dough:
4 eggs
Pinch of salt
120 g (1/2 cup + 1 tablespoon) Sugar
40 g (3 tablespoons) Cocoa
30 g (2 tablespoons) Water
80 g (1/2) Flour
Baking powder 1 teaspoon
For the cheesecake:
600 g (2.5 cups) Cream cheese
100 g (1/2 cup) Sugar
3 g (2 teaspoons) Gelatin
20 g (1 tablespoon + 1 teaspoon) Water
For the cherry topping:
750 g (5 cups) frozen sour cherries
60 g (4 tablespoons) Sugar
60 g (4 tablespoons) Water
9 g (3 teaspoons) Gelatin
60 g (4 tablespoons) cold water
Chocolate Ganache For:
200g (1 cup) (33t) cream
30g (2 tbsp) sugar
30g chocolate
Decadent Cherry Chocolate Cheesecake
Preparation:
Prepare the dough: Preheat the oven to 180°C (356°F). Grease and line a baking pan (28×18 cm). Place the eggs in a bowl, add a pinch of salt and mix until fluffy. Gradually add sugar, cocoa, and water and continue to mix until well combined. Sift together the flour and baking powder and mix gently until dissolved. Pour the batter into the prepared tin and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Prepare the cheesecake layer. Combine cream cheese and sugar in a bowl and stir until smooth and creamy. In a separate small bowl, sprinkle the gelatin over the water and let stand for a few minutes. Heat the gelatin mixture in the microwave for a few seconds until completely melted. Add melted gelatin to cream cheese mixture and stir until well combined. Spread the cheesecake layer evenly over the cooled chocolate cake. Place in the refrigerator to harden while you prepare the cherry topping.
Prepare cherry topping: Combine frozen sour cherries, sugar, and water in a saucepan. Cook over medium heat until the cherries are soft and the sugar has dissolved. Place gelatin in a small bowl and sprinkle with cold water to soften. Once bloomed, add the gelatin mixture to the warm cherry mixture and stir until the gelatin is completely dissolved. Let the cherry topping cool slightly, then pour over the set cheesecake layer. Return to refrigerator to fully harden, about 4 hours.
Prepare the chocolate ganache. Put the cream and sugar in a saucepan and heat until it boils. Remove from heat and add chocolate. Let stand for a few minutes, then stir until smooth and shiny. Let the ganache cool slightly, then pour over the cooled cherry cheesecake.
Cool and serve: Return the cheesecake to the refrigerator and chill for at least 4 hours or until the ganache is set. Slice and serve chilled.
Prep time: 20 minutes | Cook time: 30 minutes | Cooling time: 8 hours | Servings: 10-12