Cherry season is almost finished so I prepared the last cherry recipe for this year. Specifically, it is Cherry Vanilla Chocolate Cheesecake. Although this triple combination may seem like too much, it is not true at all. Vanilla because it is traditional, regular and basic cheesecake, only with the addition of fresh cherries in the cheesecake. It is made with butter biscuit and cocoa crust and it is topped with dark chocolate ganache, therefore chocolate. This cheesecake is creamy and juicy at the same time, it is why I´ve been doing it for a couple years now, only with minor adjustments. But you need to keep in mind the length of baking, because if you bake it for too long, the edges may rise, the center may go down and generally it would be less juicy. With the cherry addition, it is perfect for this summer period and cherries match the vanilla cheesecake taste and the chocolate sweetness at the same time. However, make sure that ganache is really firm, I didn´t wait long enough, I took pictures of the cheesecake after only two hours and you can see the result – ganache wasn´t firm enough. Anyway, it is a summer cheesecake that is worth a try.
- Crust:
- 140 g crushed butter biscuits
- 40 g melted butter
- 3 tbsp cocoa
- Cheesecake:
- 200 g heavy cream
- 500 g mascarpone
- 5 tbsp icing sugar
- 1 tbsp vanilla extract
- 3 tbsp all-purpose flour
- 3 eggs
- 400 g fresh cherries
- 2 tbsp all-purpose flour
- Ganache:
- 150 g dark chocolate
- 150 g heavy cream
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Crust:
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Mix biscuits with cocoa.
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Add melted butter, mix. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
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Put crust in a refrigerator and meanwhile prepare a cheesecake.
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Cheesecake:
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Whip heavy cream.
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Incorporate mascarpone using a spatula or a mixer on the lowest speed.
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Add icing sugar, vanilla extract, mix.
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Add all-purpose flour and eggs, mix again.
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Wash and pit cherries. Toss them in all-purpose flour and gently incorporate them in the cheesecake using a spatula.
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Pour the cheesecake over a biscuit crust and put it in the oven.
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Bake for 45 minutes at 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 in a slightly open oven for half an hour up to an hour, then put it in a refrigerator and pour ganache over the top.
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Ganache:
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Heat heavy cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool and pour it over the cheesecake.
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Put the cheesecake in a refrigerator for a couple hours, preferably overnight.
- Baking pan – 23 cm
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