Cherry Chocolate Cheesecake Recipe

Instructions

Chocolate cake sheet

1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
2. Stirring constantly, bring the temperature up to about 40 degrees, and remove the bowl from the pot.
3. Place the bowl with the butter and milk over a saucepan and whisk in the cocoa powder.
4. 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)
5. Sift in the flour and mix to combine.
6. Mix the butter, milk, and cocoa powder evenly, then add a small amount of the batter.
7. Mix evenly, then fold into the main batter and pour into an 18cm oven pan.
8. Give it a good whack to remove any large air bubbles and bake in a 170-degree oven for about 35 minutes.
9. 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

10. Add the powdered gelatin to the water and let it soak for about 10 minutes.
11. Beat the room-temperature cream cheese with the sugar, vanilla extract, and lemon juice.
12. Stir in the plain yogurt and mix in the soaked gelatin by heating it in the microwave for 15 seconds to dissolve.
13. Add the 50% whipped cream and mix until evenly distributed.
14. Measure out 240 g of the cheesecake batter and fold in the melted dark-covered chocolate.
15. Line a 15 cm mousse tin with a 15 cm chocolate sheet.
16. Pour in the chocolate cheesecake batter, flatten, and set in the freezer for 20 minutes.
17. Line the tin with pitted cherries and place a 9 cm chocolate sheet in the center.
18. 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)
19. Set in the fridge for about 3 hours and decorate with halved cherries.