Cherry Chocolate Cheesecake Recipe

Name: Cherry Chocolate Cheesecake
Prep time: 70 min
Cook time: 35 min
Total time: 105 min
Yield: 8
Cuisine: Korean
Ingredients: Chocolate cake sheet; 3 Eggs; 90g Sugar; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 15g Cocoa powder; 80g Cake flour; Cheesecake; 5g Gelatin + 25g Water; 250g Cream cheese; 60g Sugar; 3g Vanilla extract; 5g Lemon juice; 55g Plain yogurt; 150g Whipping cream; 50g Melted dark couverture chocolate; Cherry

Cooking Tree2023-09-0101.5K views

Cherry Chocolate Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a cherry cheesecake with lots of fresh cherries.
Recently, cherries are very sweet and delicious, so I used raw cherries for a refreshing taste.

A thick straw makes it very easy to remove the seeds.
I think cherries go well with chocolate.

The chocolate sheet and chocolate cheesecake were really good.
I used a squeeze pouch to fill the pitted cherries with the cheesecake batter first.

I think pouring the cheesecake batter on top would give it a nicer, prettier look.

The cherry cake bursting with juiciness, it was very delicious and well eaten~.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry Chocolate Cheesecake

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Rating: 5.0/5
( 59 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 33 grams fat

Ingredients

Chocolate cake sheet

3 Eggs

90g Sugar

3g Vanilla extract

25g Unsalted butter

40g Milk

15g Cocoa powder

80g Cake flour

Cheesecake

5g Gelatin + 25g Water

250g Cream cheese

60g Sugar

3g Vanilla extract

5g Lemon juice

55g Plain yogurt

150g Whipping cream

50g Melted dark couverture chocolate

Cherry

Instructions

Chocolate cake sheet

Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.

Stirring constantly, bring the temperature up to about 40 degrees, and remove the bowl from the pot.

Place the bowl with the butter and milk over a saucepan and whisk in the cocoa powder.

Whisk the eggs on high speed to a fine, stiff peak.
(Spend the last minute or two on the lowest speed to clear up any air pockets)

Sift in the flour and mix to combine.

Mix the butter, milk, and cocoa powder evenly, then add a small amount of the batter.

Mix evenly, then fold into the main batter and pour into an 18cm oven pan.

Give it a good whack to remove any large air bubbles and bake in a 170-degree oven for about 35 minutes.

Leave to cool completely and then cut into three 1.5cm slices, two to be 15cm in diameter and one to be 9cm.

Cheesecake dough

Add the powdered gelatin to the water and let it soak for about 10 minutes.

Beat the room-temperature cream cheese with the sugar, vanilla extract, and lemon juice.

Stir in the plain yogurt and mix in the soaked gelatin by heating it in the microwave for 15 seconds to dissolve.

Add the 50% whipped cream and mix until evenly distributed.

Measure out 240 g of the cheesecake batter and fold in the melted dark-covered chocolate.

Line a 15 cm mousse tin with a 15 cm chocolate sheet.

Pour in the chocolate cheesecake batter, flatten, and set in the freezer for 20 minutes.

Line the tin with pitted cherries and place a 9 cm chocolate sheet in the center.

Pour in the white cheesecake batter, flatten, and top with a 15 cm chocolate sheet.
(You can use a squeeze bottle to fill the pitted cherries with the cheesecake batter first for a cleaner look)

Set in the fridge for about 3 hours and decorate with halved cherries.

Notes

- Mold size : 15cm x 8cm

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