Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cherry and chocolate no-bake cheesecake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Cherry and Chocolate No-Bake Cheesecake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Cherry and Chocolate No-Bake Cheesecake is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook cherry and chocolate no-bake cheesecake using 17 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Cherry and Chocolate No-Bake Cheesecake:
- Prepare 1 cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake
- Make ready 1 you'll use most of it Cherry compote
- Make ready 1 Cherry compote syrup
- Get Cheese Cream:
- Prepare 150 ml Heavy cream
- Take 185 grams Cream cheese
- Take 30 grams Sugar (fine granulated sugar)
- Take 55 grams Sweet chocolate (I used 56% cocoa)
- Make ready 1 tbsp Kirsch
- Get 5 grams Gelatin powder
- Make ready 25 ml Water
- Take For decoration
- Prepare 35 grams Chocolate for garnishing
- Make ready 80 grams Heavy cream
- Take 30 grams Sweet chocolate
- Take 1 Mint leaves
- Take 1 Nappage (if you have it)
Made in a glass for ease this time saving dessert is perfect for dinner parties! What People Are Watching on Neil's Healthy Meals This No-Bake Cherry Chocolate Cheesecake is a decadent cherry cheesecake studded with chocolate chips and topped with a rich chocolate ganache. Crush Oreos (or pulse in a food processor), stir in melted butter and sugar. A quick and simple biscuit base, with a delicious vanilla white chocolate cheesecake filling with ripples of homemade cherry compote, topped with even more cherry compote and white chocolate chunks.
Steps to make Cherry and Chocolate No-Bake Cheesecake:
- Line the bottom of the cake pan with the sponge cake, then brush a good amount of the cherry compote syrup over the top.
- Soak the powdered gelatin in water. Melt the cheese cream's chocolate in a double boiler.
- Make the cheese cream. Whip the heavy cream until it is thick and forms soft peaks. Put into the refrigerator.
- Soften the cream cheese in the microwave for a bit, then thoroughly combine with the sugar in a bowl using a whisk.
- If it's a bit hard to mix, use a rubber spatula to knead it, then switch back to the whisk. Once smooth, add the melted chocolate and mix well.
- Next, add the Kirsch and mix well. Dissolve the gelatin in a double boiler, then add it to the bowl. Quickly mix it in.
- Mix in the chilled heavy cream from Step 3 one half at a time until it is smooth and thick.
- Pour a bit of the batter on top of the sponge cake and smooth with a rubber spatula. Lightly press a layer of the cherry compote over the top.
- Pour the remaining cheese cream over the compote and smooth the surface with a rubber spatula. Tap the sides and the bottom of the pan to break the air bubbles for a clean surface.
- Place in the refrigerator as-is and let chill for at least 2 hours to set. While you wait, melt the decoration chocolate in a double boiler. Use a dough scraper to spread a thin layer of the tempered chocolate over kitchen parchment paper.
- Place in the refrigerator to harden, then use a knife or your hands to break it up into pieces. Return to the refrigerator until you are ready to use it.
- Put the heavy cream for the decoration in a pot and heat over low heat. Once warm, turn off the heat and add the sweet chocolate. Stir while melting. Don't let it boil.
- Transfer to a bowl, then place the bowl in ice water to cool while mixing. Once cooled, put into the refrigerator until ready to use. While mixing, be careful not to make bubbles.
- Once Step 9's cake has firmed up well, remove from the pan. Whisk Step 13's cream until it forms firm peaks.
- Use a palette knife to spread a thin layer of the cream along the sides of the cake. Attach the chocolate pieces from Step 11.
- Put the remaining chocolate cream into a pastry bag with a round tip and squeeze onto the top of the cake as desired.
- Pat the cherry compote dry and coat in nappage. Arrange on the top of the cake with the mint leaves to finish.
- There's a lot of cherries, so be careful when cutting. It's rather hard to cut.
- The plump cherries are extravagant.
Crush Oreos (or pulse in a food processor), stir in melted butter and sugar. A quick and simple biscuit base, with a delicious vanilla white chocolate cheesecake filling with ripples of homemade cherry compote, topped with even more cherry compote and white chocolate chunks. This cheesecake is bursting with flavour from the sweet and sour cherries to the creamy, vanilla white chocolate! No Bake Cherry Chocolate Chip Cheesecake. I had some frozen cherries in my freezer that were taking up some much needed space.
So that’s going to wrap this up for this special food cherry and chocolate no-bake cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
