Although it is just November, my freezer is full of summer fruit, so it would be about time to use it. The first one to use up was cherries from summer. Of course, you can use fresh cherries instead of the frozen ones, you will just need to use more water. I wanted to make a chocolate cheesecake for a long time, but since I prefer chocolate in combination with fruit, I made Chocolate Cheesecake with Cherry Sauce. Cheesecake is denser, but it doesn´t change its yummy taste. Soft cherry sauce is the perfect addition to this cheesecake. You can use this sauce not only on a cheesecake, but also on ice cream, tartelettes and so on. You can adjust the density of the sauce, this one is thicker, since I didn´t want it to get soaked in the cheesecake. Creamy chocolate cheesecake and fresh cherry sauce is perfect for these moody fall days.
- Cherry Sauce:
- 500 g frozen cherries
- 3 tbsp lemon juice
- 40 g sugar
- 2 tbsp cornstarch
- 100 ml water
- Cheesecake:
- 140 g crushed chocolate crackers
- 70 g melted butter
- 250 g whipping cream
- 500 g mascarpone
- 1 tsp vanilla extract
- 300 g dark chocolate
- 4 eggs
- 4 tbsp all-purpose flour
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Cherry Sauce:
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Put all ingredients together in a sauce pan, bring them to simmer while stirring constantly.
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Let it bubble for 5 minutes, set it aside and let it cool to lukewarm temperature.
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Cheesecake:
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Add melted butter into crushed biscuits. Add the mixture to the bottom of a baking pan which is covered with baking paper. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
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Whip whipping cream.
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Add mascarpone and vanilla extract, beat again shortly on a low speed.
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Melt chocolate in water bath, let it cool. Incorporate cooled chocolate in mascarpone mixture.
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Gradually add eggs, beat after every addition.
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Add flour, mix again.
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Pour batter on a cracker crust.
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Bake for 40 minutes on 170 degrees or until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
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Let it cool and put cherry sauce on the top.
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Put it in a refrigerator for couple hours to get firm.
- If you want more runny sauce, let it bubble for shorter time
- You can make sauce one day ahead, but warm it before putting it on a cheesecake, since it gets thicker when it is cooled
- Baking pan - 23 cm
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