Decadent Cherry Chocolate Cheesecake
Ingredients:
For the Dough:
4 eggs
Pinch of salt
120g (1/2 cup + 1 tbsp) sugar
40g (3 tbsp) cocoa
30g (2 tbsp) water
80g (1/2 cup) flour
1 teaspoon baking powder
For the Cheesecake:
600g (2.5 cups) cream cheese
100g (1/2 cup) sugar
3g (2 tsp) gelatin
20g (1 tbsp + 1 tsp) water
For the Cherry Topping:
750g (5 cups) frozen tart cherries
60g (4 tbsp) sugar
60g (4 tbsp) water
9g (3 tsp) gelatin
60g (4 tbsp) cold water
For the Chocolate Ganache:
200g (1 cup) cream (33% fat)
30g (2 tbsp) sugar
30g chocolate
Directions:
Prepare the Dough: Preheat the oven to 180°C (356°F). Grease and line a baking pan (28×18 cm). In a mixing bowl, beat the eggs with a pinch of salt until frothy. Gradually add the sugar, cocoa, and water, and continue to beat until well combined. Sift in the flour and baking powder, and fold gently until incorporated. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Cheesecake Layer: In a bowl, beat together the cream cheese and sugar until smooth and creamy. In a separate small bowl, sprinkle gelatin over water and let it bloom for a few minutes. Microwave the gelatin mixture for a few seconds until it dissolves completely. Stir the dissolved gelatin into the cream cheese mixture until well combined. Spread the cheesecake layer evenly over the cooled chocolate cake. Place in the refrigerator to set while preparing the cherry topping.
Make the Cherry Topping: In a saucepan, combine the frozen tart cherries, sugar, and water. Cook over medium heat until the cherries are soft and the sugar has dissolved. In a small bowl, sprinkle gelatin over cold water and let it bloom. Once bloomed, add the gelatin mixture to the warm cherry mixture and stir until the gelatin has completely dissolved. Allow the cherry topping to cool slightly, then pour it over the set cheesecake layer. Return to the refrigerator to set completely, about 4 hours.
Prepare the Chocolate Ganache: In a saucepan, heat the cream and sugar until hot but not boiling. Remove from heat and add the chocolate. Let it sit for a few minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cherry cheesecake.
Chill and Serve: Return the cheesecake to the refrigerator and let it chill for at least 4 hours, or until the ganache is set. Slice and serve chilled.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Chilling