Black Forest cheesecake with sour cherries and chocolate

Name: Black Forest cheesecake with sour cherries and chocolate
Ingredients: 300 g biscuits; 100 g powdered sugar; 150 g butter; 1 teaspoon almond extract; 100 g dark chocolate; 100 ml whipping cream; 300 g creamy cottage cheese; 220 g powdered sugar; 2 packets vanilla sugar; 200 g sour cream with 25% fat; 10 g gelatin; 50 ml milk; 350 ml whipping cream; 500 g sour cherries; 160 g sugar; 40 g vanilla pudding powder; 300 ml water; 100 g dark chocolate; 100 ml whipping cream

Dessert - Black Forest cheesecake with sour cherries and chocolate by Isabela K. - Recipia

For a no-bake Black Forest cheesecake with sour cherries and chocolate, let the filling set well in the fridge; it has a biscuit base, cream cheese filling and sour cherry jelly. The ganache sets between the layers, while the filling stays soft and slices neatly after chilling. I like to serve it cold, with the sour cherries kept in the middle. Prep: 30 minutes. Cook: 15 minutes. Chilling: 150 minutes. Total time: 195 minutes. Serves: 12. Approximately 780 kcal and 9 g protein per serving.

Ingredients

For the crust

300 g biscuits
100 g powdered sugar
150 g butter
1 teaspoon almond extract

For the ganache

100 g dark chocolate
100 ml whipping cream

For the cheese filling

300 g creamy cottage cheese
220 g powdered sugar
2 packets vanilla sugar
200 g sour cream with 25% fat
10 g gelatin
50 ml milk
350 ml whipping cream

For the sour cherry jelly

500 g sour cherries
160 g sugar
40 g vanilla pudding powder
300 ml water

For the topping

100 g dark chocolate
100 ml whipping cream

Preparation

1. Crush the biscuits in a meat grinder or food processor, then mix them with the powdered sugar, melted butter and almond extract. Set a 24 cm springform ring on a serving plate, put the mixture inside and press it down with a spoon until you have a compact base. 2. Break the chocolate into pieces and melt it in a bain-marie with the whipping cream, for about 5 minutes, stirring until the ganache is smooth. Pour it over the base and refrigerate for 30 minutes, until set. 3. Put the sour cherries and sugar in a saucepan. Dissolve the pudding powder in the water, pour it over the fruit and cook over low heat for 5 minutes, stirring, until the jelly thickens. Leave it to cool. 4. If the cheese has whey, leave it to drain. Mix the cheese with the powdered sugar and vanilla sugar, add the sour cream and beat with a mixer until smooth. 5. Soak the gelatin in the milk for 10 minutes, then warm it gently without letting it boil. Whip the cream to soft peaks, set aside 2 tablespoons for decorating and fold the rest into the cheese filling. Pour in the lukewarm gelatin and mix. 6. Spread half the cheese filling over the set ganache, then add the cooled jelly and the other half of the filling. Smooth the top layer. 7. Melt the chocolate for the topping with the whipping cream in a bain-marie, for about 5 minutes. Let it cool a little, then pour it over the filling. 8. Refrigerate the dessert for 2 hours. Decorate with the reserved jelly and whipped cream.

Notes

I serve it in small slices with unsweetened coffee, so there’s no extra sweetness alongside the jelly. Keep it covered in the fridge for up to 3 days; you can assemble it a day ahead and decorate just before serving. For a gluten-free version, choose gluten-free biscuits and keep the same quantity; the dessert contains dairy and gelatin. The right cheese is smooth and creamy; if it sits in whey, leave it to drain until no liquid remains in the bowl. Thaw and drain frozen sour cherries before cooking, since the extra water can keep the jelly soft. The whipped cream can soften if you beat it too much, so stop the mixer when it holds soft peaks. I make it in the first part of the day when I’m serving it in the evening, so I have time to decorate without rushing the chilling. For neat slices, run the knife blade under hot water and wipe it before each cut.