Cheesecake

8 servings

75 minutes

This author’s cheesecake is a refined blend of creamy cheese tenderness and the bright tartness of cherry sauce. The dessert's origins delve deep into European culinary traditions, but this version is a modern interpretation filled with textural contrasts. The velvety cheese mass baked in a water bath offers airy lightness, while almond crunch and chips add a crispy note. Cherry caramelized with sugar and pectin brings juiciness and balances sweetness. This combination makes the cheesecake elegant and multilayered in flavor, suitable for festive dinners or refined coffee breaks. Decorated with gold leaf and a flower, it transforms into a work of art, delighting not only with its taste but also with its exquisite appearance.

Energy value per serving

• Calories: 983.8
• Proteins: 17.6g
• Fats: 67.7g
• Carbohydrates: 76.3g

Ingredients

• Philadelphia cheese: 500 g
• Mascarpone cheese: 500 g
• Chicken egg: 5 pc
• Lemon: 300 g
• Sugar: 325 g
• Frozen cherries: 500 g
• Pectin: 20 g
• Almond: 175 g
• Wheat flour: 100 g
• Butter: 110 g
• Cane sugar: 50 g
• Liquid glucose: 25 g

Cooking steps

1. Blend Philadelphia cheese, mascarpone cheese, four chicken eggs, and lemons in a mixer until a uniform thick mixture.

   Required ingredients:

   • Philadelphia cheese: 500 g
   • Mascarpone cheese: 500 g
   • Chicken egg: 5 piece
   • Lemon: 300 g

2. Distribute the whipped result into molds, place the filled molds on a water-filled baking tray, and bake in a water bath at 170 degrees for about half an hour.

3. Pour 125 grams of sugar over fresh frozen cherries and simmer on low heat.

   Required ingredients:

   • Frozen cherries: 500 g
   • Sugar: 325 g

4. Bring the mixture of sugar and cherries to a boil, add 10 grams of pectin and another 125 grams of sugar. Boil for seven minutes, then cool.

   Required ingredients:

   • Pectin: 20 g
   • Sugar: 325 g

5. For almond croquant, mix 75 grams of almonds, flour, 50 grams of butter, brown sugar, and one egg in a mixer, knead the dough, roll it out, and then bake in the oven at 170 degrees until golden brown. No water bath this time.

   Required ingredients:

   • Almond: 175 g
   • Wheat flour: 100 g
   • Butter: 110 g
   • Cane sugar: 50 g
   • Chicken egg: 5 piece

6. For almond chips, mix glucose with the remaining butter, sugar, pectin, and 100 grams of almonds, and bake in the oven at 180 degrees for seven minutes until golden. Combine the cheese mass, croquant, and cherry on one plate.

   Required ingredients:

   • Liquid glucose: 25 g
   • Butter: 110 g
   • Sugar: 325 g
   • Pectin: 20 g
   • Almond: 175 g

7. Use a flower and gold leaf for decoration. Both are not necessary, though. But they are impressive.