Cherry cheesecake

Ingredients

Shortcrust Base

70 grams (2.5 ounces) butter

120 grams (4.2 ounces) flour

35 grams (1.2 ounces) almond flour

30 grams (1.1 ounces) powdered sugar

30 grams (1.1 ounces) sugar

1 egg yolk

4 grams (0.14 ounces) vanilla extract

pinch of salt

Cheese Layer

280 grams (9.9 ounces) cream cheese

50 grams (1.8 ounces) sugar

1 egg

1 egg yolk

78 grams (2.8 ounces) milk

30 grams (1 ounce) amaretto

150 grams (5.3 ounces) frozen cherries

Cherry Namelaka

2 grams (0.07 ounces) gelatin

30 grams (1 ounce) cherry puree

3 grams (0.11 ounces) liquid glucose

35 grams (1.2 ounces) white chocolate

4 grams (0.14 ounces) cocoa butter

55 grams (1.9 ounces) cream (33-35%)

Instructions

Step 1

1. In a mixing bowl, combine the room temperature butter, sugar, and powdered sugar using a paddle attachment for about 2 minutes until well-combined. Add the egg yolk and mix in thoroughly. Next, blend in the flour, almond flour, vanilla extract, and a pinch of salt until fully incorporated. Form the dough into a disk around 2 cm thick, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps to solidify the fats, making it easier to work with later.

Step 2

2. Preheat the oven to 180°C (355°F). Remove the dough from the refrigerator and grate into crumbs. Freeze the crumbs for 10 minutes, then bake on a baking sheet for 10-15 minutes until golden brown. Allow the crust to cool before grinding it into fine crumbs with a blender. Mix these with slightly melted butter, then press the mixture into a springform pan to form a base with 5-6 cm high sides. Refrigerate for at least 10 minutes to set. Freezing the crumbs helps them to maintain their shape and texture while baking.

Step 3

3. Preheat the oven to 110°C (230°F). In a small pot, bring the milk and Amaretto to a boil. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg and egg yolk one at a time, continuing to mix until smooth. Finally, pour in the heated milk with Amaretto and mix until fully integrated. Defrost the cherries, drain any excess liquid, and lightly sprinkle with cornstarch, sugar, and cinnamon before placing them on top of the shortcrust base. Pour the cheese mixture over the cherries and bake for 100-120 minutes. Let the cheesecake cool in an open oven before refrigerating for at least 6 hours. Letting it cool in the oven prevents cracking from sudden temperature changes.

Step 4

4. Soak the gelatin in cold water until it swells. Melt the white chocolate and cocoa butter together in a double boiler. In a saucepan, warm the cherry puree and liquid glucose to 65°C (150°F), then dissolve the soaked gelatin into it. Add the melted chocolate mixture, stirring until smooth. Pour the cold cream into the combined mixture, continuing to stir until well mixed. Allow the namelaka to cool before pouring over the chilled cheesecake or casting it in a silicone mold to then place on the cheesecake. Using a silicone mold can help create decorative shapes for a more visually appealing cheesecake.

Servings

When it comes to serving this Cherry Cheesecake, the sky's the limit. For a classic touch, serve each slice adorned with a dollop of freshly whipped cream and a few extra cherries on top. 🍒

Feeling adventurous? Pair each slice with a side of warm cherry compote or a drizzle of dark chocolate sauce. This combination will take your taste buds on an unforgettable journey! 🍫

If you want to make it a centerpiece for your dessert table, place the cheesecake on a decorative cake stand. Surround it with an array of fresh berries and mint leaves for a splash of color. 🌿

Equipment

Mixing Bowl

Sturdy bowls are essential for mixing different batters and doughs. Make sure you have a set in various sizes.🍚

Electric Mixer with Paddle Attachment

This makes mixing the butter and sugar effortless. If you don't have one, a hand mixer works too. Just be ready for a little extra elbow grease! 💪

Blender

Crucial for grinding the dough into crumbs. A food processor can also do the trick. 🍞

Baking Pan

A springform pan works best for cheesecakes, making it easy to remove the base. 🥮

Silicone Molds

Optional but useful for shaping the namelaka topping. 🧁

Variations

Gluten-Free Version 🌾❌

To make this cheesecake gluten-free, swap the regular flour with a trusted gluten-free flour blend. Ensure all other ingredients like the powdered sugar and cornstarch are also gluten-free. Violà, a dessert everyone can enjoy!🍰

Vegan Version 🌱

For a vegan twist, use plant-based butter and cream cheese. Replace the egg yolks with a flaxseed meal (one tablespoon flaxseed mixed with three tablespoons water is equivalent to one egg) and opt for non-dairy milk. As for gelatin, agar-agar is your vegan-friendly solution. Enjoy your cruelty-free and equally delightful treat! 🌿

Faq

Can I use fresh cherries instead of frozen cherries?
Absolutely! Just be sure to pit them and use the same amount as the recipe calls for. Fresh cherries will add a slightly different texture and flavor. 🍒
Do I need a special type of cheese for the cheese layer?
Cream cheese is the best option for that rich, creamy texture. Feel free to use a light version if you're watching calories. 🧀
Can I prepare the shortcrust base in advance?
Yes, you can make the base ahead of time and store it in the refrigerator for a day or in the freezer for up to a month. Just bring it to room temperature before using. ❄️
How do I know if the cheesecake is fully baked?
It should be set but still a little jiggly in the center. The middle will continue to set as it cools. 🚀
Can I replace Amaretto with another liquor?
Sure! Feel free to experiment with other flavors like Baileys, Kahlua, or even some rum. Just make sure to keep the quantities the same. 🍸
What's the best way to get a smooth cheese layer?
Mix the cream cheese and sugar until no lumps remain, adding eggs one at a time and incorporate slowly for the smoothest results. 🥄