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Sumptuous cherry cheesecake with a layer of velvety cream and a frozen topping

Sumptuous cherry cheesecake with a layer of velvety cream and a frozen topping

This cherry cheesecake recipe offers a delicious treat combining a crunchy cookie base, a creamy cream cheese layer, and a glossy cherry topping. Starting with a crushed cookie base enriched with melted butter, this cheesecake is built to deliver a delicious crunch, leading to a rich, creamy filling highlighted with fresh cherries. replaces the word nice with emptypped with a luxurious white chocolate and cherry frosting, this dessert is not only a treat for the taste buds but also a visual delight.

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Why you'll love it: The layered textures and flavors make every bite of this cherry cheesecake a complete sensory experience. The buttery base contrasts perfectly with the smooth, rich creaminess of the cheese layer, while the cherry glaze adds a tangy, sweet note that cuts through the richness. Whether you're a cheesecake lover or a casual dessert lover, this recipe promises satisfaction with its balance of flavors and decadent composition.

Perfect occasion: This cherry cheesecake is perfect for any gathering that calls for a show-stopping dessert. It is especially ideal for festive occasions like birthdays, holidays or family reunions, providing a centerpiece that is as delicious as it is beautiful. Serve it at your next dinner party or bring it to a potluck and watch it disappear!

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Decorating Tips: replaces the word nice with empty enhance the visual appeal, consider decorating the top with fresh cherries, mint leaves, or a dusting of powdered sugar. For a festive touch, edible gold leaves or silver sugared almonds can be added. The frosting itself should be smooth and shiny, but feel free to add a little extra cherry puree for a marbled effect before it hardens.

  1. For the base:
    • 300 grams of biscuits
    • 40-45 grams of melted butter
    • Crush the biscuits into fine crumbs and mix them with the melted butter. Press the mixture into an 18 cm diameter mold with 6 cm high edges to form the base. Freeze for 10 to 15 minutes.
  2. For the cheese layer:
    • 500 grams of cream cheese
    • 140 grams of heavy cream
    • 90 grams of sugar
    • 1 whole egg + 1 egg yolk
    • 200 grams of pitted and thawed cherries
    • Beat cream cheese with sugar until smooth. Gradually add the egg and yolk, and finally the cream, mixing well. Thaw the cherries, drain excess liquid, lightly sprinkle with 8 grams each of sugar and cornstarch and place on the chilled base. Pour the cheese mixture over the cherries. Bake at 110-120 degrees Celsius for 1 hour and 40-50 minutes. Let cool in the oven, then come to room temperature and refrigerate for 6 to 8 hours.
  3. For the cherry frosting:
    • 105 grams of white chocolate
    • 2 grams of gelatin
    • 6 grams of glucose syrup
    • 60 grams of cherry puree
    • 105 grams of cream
    • Soak the gelatin in cold water. Gently warm the cream and pour it over the chocolate. Heat the cherry puree with the glucose syrup, dissolve the gelatin in it and mix it with the chocolate mixture. Blend until smooth using a hand blender and pour over the cooled cheesecake. Refrigerate for 2 hours to set the glaze.

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