Cold chocolate cheesecake with cherry

Ingredients

Sponge Biscuit

3 large eggs
90 grams (3.2 ounces) flour
5 grams (0.18 ounces) baking powder
15 grams (0.53 ounces) alkalized cocoa
50 grams (1.76 ounces) sugar
3 grams (0.1 ounces) vanilla paste
45 grams (1.6 ounces) butter

Cheesecake

400 grams (14.1 ounces) cream cheese
200 grams (7.05 ounces) cream 35%
300 grams (10.58 ounces) bitter chocolate
100 grams (3.5 ounces) powdered sugar
5 grams (0.18 ounces) vanilla paste
20 grams (0.71 ounces) gelatin
120 grams (4.23 fl oz) water

Cherry Layer

700 grams (24.69 ounces) frozen cherries
15 grams (0.53 ounces) gelatin
90 grams (3.17 fl oz) water
250 grams (8.82 ounces) sugar

Chocolate Glaze

100 grams (3.5 ounces) chocolate
25 grams (0.88 ounces) vegetable oil

Equipment

23*33 cm (9*13 inch) Frame Mold
Ensure your pastry holds its shape perfectly. For best results, use a non-stick frame mold.
Silicone Mat
This keeps your cake from sticking and makes clean-up a breeze. Consider investing in a high-quality mat for additional durability.
Spatulas
Useful for mixing and leveling. Opt for flexible silicone spatulas to easily scrape every bit of the delicious batter.
Mixing Bowls
Ensure you have various sizes for the different components. Glass bowls work well as they allow you to see the contents better.
Electric Mixer
Whipping up those egg whites is so much easier with an electric mixer. A stand mixer is perfect if you bake frequently.

Instructions

Step 1

Step 1: Preheat your oven to 356°F (180°C). Separate the eggs into whites and yolks. Make sure your bowl for the egg whites is clean and dry to ensure maximum volume.

Step 2

Step 2: Whip the egg whites with half of the sugar until they form soft peaks. Soft peaks will gently curl down when you lift the beaters.

Step 3

Step 3: In another bowl, whip the yolks with the remaining sugar and vanilla paste until light and fluffy.

Step 4

Step 4: Gradually add the melted and cooled butter to the yolk mixture and gently mix.

Step 5

Step 5: Fold in half of the whipped egg whites into the yolk mixture to lighten it.

Step 6

Step 6: Sift flour, baking powder, and cocoa together, then gently fold them into the egg mixture using a spatula.

Step 7

Step 7: Gently fold in the remaining egg whites until the batter is smooth and well-combined.

Step 8

Step 8: Line a baking sheet with a silicone mat and place the 23 x 33 cm (9 x 13 inch) frame mold on it. Pour the batter into the frame and level it with a spatula.

Step 9

Step 9: Bake for about 10 minutes or until a toothpick inserted into the center comes out clean. Let the biscuit cool in the frame.

Step 10

Step 10: For the cheesecake layer, soak the gelatin in water. Allow it to bloom for about 5-10 minutes.

Step 11

Step 11: Whip the cream cheese with vanilla paste and powdered sugar until smooth and creamy.

Step 12

Step 12: Melt the chocolate in a double boiler and allow it to cool slightly before pouring it into the cream cheese mixture. Stir well.

Step 13

Step 13: Heat the bloomed gelatin gently until fully dissolved, then stir it into the cream cheese mixture continuously.

Step 14

Step 14: Whip the cream to soft peaks and gently fold it into the chocolate cheese mixture.

Step 15

Step 15: For the cherry layer, soak the gelatin in water as previously done.

Step 16

Step 16: Combine the cherries with the sugar and bring the mixture to a boil. Set aside 150 grams (5 fl oz) of the cherry juice for soaking the biscuit.

Step 17

Step 17: Cook the remaining cherry mixture on low heat for about 3 minutes, then add the dissolved gelatin and mix well. Let it cool.

Step 18

Step 18: To assemble, soak the cooled biscuit with the reserved cherry juice.

Step 19

Step 19: Pour the cheesecake mixture over the soaked biscuit and level it with a spatula. Cover the surface with cling film and refrigerate to stabilize.

Step 20

Step 20: Pour the cooled cherry mixture over the stabilized cheesecake layer and refrigerate again until set.

Step 21

Step 21: Once stabilized, cut into portions and prepare the chocolate glaze.

Step 22

Step 22: Melt the chocolate and mix in the vegetable oil. Cool the glaze to 89-93°F (32-34°C) before using it to decorate the cut pieces.

Servings

Serving Suggestions & Ideas 🥳:

Serve this exquisite pastry with a dusting of powdered sugar for a classic look that never fails to impress. Want to make it even more special? Add a dollop of freshly whipped cream and a sprig of mint on top. 🍃

For a delightful contrast, consider serving with a side of fresh berries or a drizzle of tart fruit sauce. It’ll add a lovely burst of flavor that complements the richness of the chocolate and cheesecake layers. 🍓

This pastry is also the perfect companion to a steamy cup of coffee or a refreshing glass of milk, whether you’re hosting a brunch or enjoying a treat after dinner. ☕🥛 The layers and textures mingle and melt, creating a symphony of flavors that will make you the star of any gathering! 🌟

Variations

Gluten-Free Variation 🌾🚫:

For a gluten-free delight, simply replace the flour in the recipe with a gluten-free flour blend. Many store-bought blends work well as a 1:1 substitute. Just ensure that your baking powder is also certified gluten-free. 😊🎉

Vegan Variation 🌱:

To transform this into a vegan treat, substitute the cream cheese and cream with their vegan counterparts. You can find vegan cream cheese and heavy cream in most health food stores. Replace the eggs with a mixture of flax seeds and water (1 tbsp ground flax seeds + 3 tbsp water = 1 egg) and use agar agar instead of gelatin. Remember to opt for dark chocolate that is dairy-free. 🥧💚

Faq

What can I use instead of a frame mold?
If you don't have a frame mold, you can use a regular baking dish of similar size. Just make sure to line it well with parchment paper to help lift the cake out smoothly.
How do I know if my egg whites are whipped enough?
You'll know your egg whites are ready when they form soft peaks—meaning they hold their shape when the whisk is lifted but still slightly collapse back on themselves.
Can I melt the chocolate in a microwave?
Yes, you can use a microwave to melt the chocolate. Use a microwave-safe bowl and heat in 30-second intervals, stirring in between to avoid burning the chocolate.
Can I prepare the layers in advance?
Absolutely! You can prepare the cheesecake and cherry layers a day ahead. Store them in the fridge and assemble when you’re ready to bake the sponge biscuit.
How can I make sure my gelatin is fully dissolved?
Make sure to soak the gelatin in cold water first, then gently heat it until fully dissolved. Avoid boiling it as this can affect the setting properties.
How do I achieve that perfect glaze?
To get a smooth and shiny glaze, make sure your chocolate is properly tempered. Cool it down to 89-93F (32-34C) before applying.