Cherry Chocolate Cheesecake
8 servings
90 minutes
Cherry-chocolate cheesecake is a refined combination of rich dark chocolate flavor and the bright tartness of ripe cherries, encased in the creamiest texture of cream cheese. This dessert has roots in American cuisine, where cheesecake has long been a symbol of sweet indulgence. The rich chocolate layer with melted chocolate chunks harmoniously blends with juicy cherries, creating a perfect balance of sweetness and freshness. The delicate aroma of vanilla and orange zest adds a touch of sophistication, while the creamy sauce with a splash of rum highlights its noble taste. This cheesecake will be the highlight of any celebration, especially during festive days, offering true delight to anyone who tries it.
1
First, preheat the oven to 180ºC. We will prepare the cheesecake in a 24 cm diameter mold. Take the mold, grease it with butter, and make a French coat (dust with flour, then turn it over and shake out any excess flour).
2
Crush the cookies in a bowl and add melted butter (150 g). After mixing well, spread the mixture on a baking sheet and flatten it. Send the base to the oven for 10 minutes, then let it cool. Raise the oven temperature to 200 degrees.
- Shortbread: 200 g
- Butter: 150 g
3
The next step is to prepare the cheesecake. Mix 100 g of sugar and 3 tablespoons of flour together. Add cream cheese and beat well. Add the eggs and beat again until the mixture is smooth and airy. Prepare the vanilla pods by carefully slicing them open and extracting the seeds. Reduce the mixer speed and start adding the cream (48%), then add the vanilla seeds and orange zest, and beat well again.
- Brown sugar: 200 g
- Corn flour: 3 tablespoons
- Cream cheese: 900 g
- Chicken egg: 2 pieces
- Cream 48%: 100 ml
- Vanilla pod: 1 piece
4
Place half of the cherries in a bowl and mash them with a slotted spoon. Leave the second half for decoration. Drain the resulting liquid. Add the cherries and finely chopped chocolate (300 g). Mix well. Spread evenly on the base you previously baked. Press a few cherries on top.
- Pitted cherries: 300 g
- Dark chocolate: 450 g
5
Bake the cheesecake for 40-45 minutes — the surface should turn slightly brown and the edges should become 'firm'. Once the cheesecake is ready, take it out and let it cool at room temperature (you can also put it in the fridge).
6
Only the chocolate sauce for decoration remains to be prepared. Pour the cream (20%) into a saucepan and simmer on low heat, stirring constantly. When bubbles start to appear, add the finely chopped remaining chocolate and rum (or whiskey) and continue stirring until everything melts. Leave to cool.
- Cream 20%: 200 ml
- Dark chocolate: 450 g
- Rum: 0.5 teaspoon
7
Take out the cheesecake and the remaining cherries. Pour chocolate over the cheesecake and sprinkle with cherries (alternatively, you can serve chocolate and cherries separately, but when serving, present a piece of cheesecake drizzled with chocolate and cherries). Serve.
- Pitted cherries: 300 g