Have you ever cooked or tasted chocolate and cherry cheesecakes? If not, then it is high time to do that! Follow the steps of the recipe to cook an unbelievably tasty dessert!
Ingredients
- butter: 50 g (for the chocolate base)
- egg: 6 piece (2 eggs for the chocolate base and 4 eggs for the cream)
- flour: 50 g (for the chocolate base)
- chocolate biscuits: 12 piece (for the chocolate base)
- dark chocolate 75%: 130 g (80 g for the chocolate base and 50 g for the cream)
- mascarpone: 1200 g (for the cream)
- brown sugar: 120 g (for the cream)
- vanillin: 1 tsp (for the cream)
- salt: 1 tsp
- berry syrup: 100 ml (cherry)
- water: 100 ml (warm)
- gelatin: 10 g
Metric Conversion
Stages of cooking
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To cook the chocolate base for your cheesecake, melt chocolate and butter in the microwave oven
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Add 2 eggs one by one and whip them at low speed
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Add flour and whip it well once again using a mixer
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To bake your cheesecake, take the loose-base cake tin, which should be around 26 cm in the diameter and cover the bottom and edges of it with baking paper
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Spread the dough on the bottom of the tin and put chocolate biscuits above
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Put mascarpone in a glass bowl
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Warm it for a few seconds in a microwave oven
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Add 4 eggs, sugar, salt and vanillin
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Melt chocolate in a microwave oven and add it to your mascarpone. Whip the mass well until it becomes smooth
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Cover the chocolate base with the cream layer you have just cooked and spread it well. Put the tin into the pre-heated to 140 degrees oven and bake for 80 minutes. Then turn the oven off and leave the cheesecake inside for about an hour
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Mix the cherry syrup with warm or hot (but not boiling!) water and dissolve gelatin in it
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Pour the cherry syrup with gelatin on the cheesecake
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Spread the syrup well and leave the cheesecake in a fridge for several hours
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That’s it! Your chocolate and cherry cheesecake is now ready! Remove it from the tin and enjoy the fantastic dessert!
