Ingredients
Chocolate Base
- 150 grams (5.3 ounces) flour
- 15 grams (0.5 ounces) finely chopped almonds
- 35 grams (1.2 ounces) cocoa
- 1 gram (0.04 ounces) fleur de sel
- 100 grams (3.5 ounces) butter 82.5%
- 55 grams (1.9 ounces) powdered sugar
- 35 grams (1.2 ounces) egg yolk
Cheesecake
- 70 grams (2.5 ounces) cherry puree
- 20 grams (0.7 ounces) sugar
- 2 grams (0.07 ounces) pectin
- 150 grams (5.3 ounces) cream cheese
- 1 egg
- 15 grams (0.5 ounces) butter
- 15 grams (0.5 ounces) vanilla sugar
- 150 grams (5.3 ounces) cherries
- 2 grams (0.07 ounces) starch
- 155 grams (5.5 ounces) shortcrust crumbs
Equipment
- Mixing Bowl
Use a large, sturdy bowl for mixing your ingredients. Remember, a good grip will help you mix without spills.
- Spatula
An essential tool for gently combining ingredients, a rubber or silicone spatula will ensure you get every last bit of batter.
- Baking Sheet
Perfect for baking your chocolate base; line it with parchment paper to prevent sticking.
- Springform Pan
This allows for easy removal of your cheesecake without damaging the sides. A 4.72-inch (12cm) diameter pan is ideal for this recipe.
- Cooling Rack
Essential for cooling your baked base evenly. This prevents sogginess and ensures your cake stays crisp.
Instructions
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Servings
When it comes to serving this delightful Cherry Cheesecake, the possibilities are endless! Visualize this: a warm summer day, a picnic blanket sprawled under the cherry blossom tree, and a perfectly chilled slice of cheesecake in hand. 🍒🌞
Want to elevate your presentation? Try topping your cheesecake with a dollop of whipped cream and a mint leaf for a touch of freshness. Fancy a bit of crunch? Sprinkle some crushed nuts or chocolate shavings on top for added texture and flavor.
Don't forget, this cheesecake isn't just for after-dinner bliss. It's also a fabulous choice for a mid-afternoon tea break or as a stunning centerpiece at a brunch gathering. Get creative and let your cheesecake shine in any setting!
Variations
If you’re looking to make this cheesecake gluten-free, simply substitute the flour in the chocolate base with a gluten-free flour blend. Add 1/2 teaspoon of xanthan gum to help bind the ingredients. Be sure to use gluten-free starch and pectin as well.
Want a vegan version? Replace the butter with a plant-based margarine, and use a vegan cream cheese alternative. Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Opt for agar-agar instead of pectin to thicken your cherry sauce. 🌱🍒
Faq
- Why did my chocolate base turn out too crumbly?
This can happen if your butter was too cold or not whipped enough. Ensure your butter is at room temperature and properly creamed with the sugar.
- How do I prevent cracks in my cheesecake?
To prevent cracks, avoid over-mixing the cheesecake mixture and bake at the recommended low temperature. Let it cool slowly in the oven with the door slightly open.
- Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better when made a day in advance, allowing the flavors to meld together beautifully.
- How can I ensure my cheesecake has a smooth texture?
Mix the cream cheese and other ingredients gently with a spatula instead of whipping. This prevents incorporating too much air, ensuring a smooth and velvety texture.
- What can I use if I don't have a springform pan?
You can use a regular cake pan lined with parchment paper so you can lift the cheesecake out easily once it’s chilled and set.
- Can I use fresh cherries instead of cherry puree?
Yes, you can use fresh cherries! Just blend them into a puree and follow the same steps. You might need to adjust the sugar depending on the sweetness of your cherries.