Chocolate Cherry Cheesecake
12 servings
100 minutes
The recipe is taken from the book "Sweet Recipes from the Cult London Bakery". This simple to make, but very cute pie with cheesecake filling is incredibly delicious. It is best to use dried cherries in it to dilute the sweetness of the dessert with their tartness.
1
Preheat the oven to 170 degrees, grease the pan with oil and sprinkle with flour.
- Butter: 170 g
2
In a small bowl, mix cocoa powder and hot water. Stir until a thick chocolate liquid forms.
- Cocoa powder: 70 g
- Water: 180 ml
3
Sift flour, baking soda, baking powder, and salt into a bowl. In a pitcher, mix sour cream with chocolate liquid.
- Wheat flour: 260 g
- Soda: 2 g
- Baking powder: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Sour cream: 180 g
4
In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and 380 grams of sugar into a light fluffy mass. Add 3 eggs one at a time, mixing well after each addition and scraping the mixture from the sides of the mixer bowl or bowl.
- Butter: 170 g
- Sugar: 480 g
- Chicken egg: 5 piece
5
At low mixer speed, add the sour cream and chocolate mixture to the oil-egg mixture and mix well. Add the dry ingredients and knead into a uniform dough.
- Sour cream: 180 g
- Cocoa powder: 70 g
- Wheat flour: 260 g
- Soda: 2 g
- Baking powder: 0.5 teaspoon
- Salt: 0.5 teaspoon
6
For the cheesecake, beat cream cheese and 100 grams of sugar in a stand mixer with a paddle attachment or with a hand mixer until smooth. Add eggs one at a time, mixing until smooth between additions. Stir in vanilla extract and chopped cherries with a spoon, ensuring the berry pieces are evenly distributed in the mixture.
- Cream cheese: 450 g
- Sugar: 480 g
- Chicken egg: 5 piece
- Vanilla extract: 1.5 teaspoon
- Dried cherries: 40 g
7
Fill the pastry bag with the prepared cheese mixture (if it's not just a bag, make sure the tip is wide enough; cut the tip of the bag to create a hole with a diameter of 3 cm).
8
Place half of the chocolate batter in the prepared mold. Carefully pipe the cheese mixture in a circle on top of the chocolate batter — this will be the center of the cheesecake, and it's important to try not to touch the sides of the mold.
9
Spread the remaining chocolate dough over the cheese mixture, carefully smoothing it out to cover the filling completely.
10
Bake for about 1 hour. The finished pie should spring back slightly when touched, and a wooden skewer should come out dry from the center of the dough. Cool the pie in the pan, then remove it from the pan.
11
Melt cherry jam in a small saucepan. Use a pastry brush to apply it to the surface of the pie.
- Cherry jam: 80 g