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We hope you got benefit from reading it, now let’s go back to cherry and chocolate no-bake cheesecake recipe. You can have cherry and chocolate no-bake cheesecake using 17 ingredients and 19 steps. Here is how you do that.
The ingredients needed to prepare Cherry and Chocolate No-Bake Cheesecake:
- Use 1 of cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake.
- Prepare 1 of you'll use most of it Cherry compote.
- You need 1 of Cherry compote syrup.
- Use of Cheese Cream:.
- Get 150 ml of Heavy cream.
- Use 185 grams of Cream cheese.
- Prepare 30 grams of Sugar (fine granulated sugar).
- Prepare 55 grams of Sweet chocolate (I used 56% cocoa).
- Prepare 1 tbsp of Kirsch.
- Use 5 grams of Gelatin powder.
- Prepare 25 ml of Water.
- Provide of For decoration.
- Prepare 35 grams of Chocolate for garnishing.
- Take 80 grams of Heavy cream.
- Prepare 30 grams of Sweet chocolate.
- Use 1 of Mint leaves.
- Use 1 of Nappage (if you have it).
Instructions 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..
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