Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Cherry and Chocolate No-Bake Cheesecake. It is one of my favorites recipe This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Cherry and Chocolate No-Bake Cheesecake:

1. Prepare 1 of cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake
2. It’s 1 of youll use most of it Cherry compote
3. Prepare 1 of Cherry compote syrup
4. You need of Cheese Cream
5. You need 150 ml of Heavy cream
6. It’s 185 grams of Cream cheese
7. It’s 30 grams of Sugar (fine granulated sugar)
8. It’s 55 grams of Sweet chocolate (I used 56% cocoa)
9. It’s 1 tbsp of Kirsch
10. It’s 5 grams of Gelatin powder
11. It’s 25 ml of Water
12. It’s of For decoration
13. You need 35 grams of Chocolate for garnishing
14. You need 80 grams of Heavy cream
15. You need 30 grams of Sweet chocolate
16. You need 1 of Mint leaves
17. Prepare 1 of Nappage (if you have it)

Step to make Cherry and Chocolate No-Bake Cheesecake:

1. Line the bottom of the cake pan with the sponge cake, then brush a good amount of the cherry compote syrup over the top.
2. Soak the powdered gelatin in Melt the cheese creams chocolate in a double boiler.
3. Make the cheese cream. Whip the heavy cream until it is thick and forms soft peak Put into the refrigerator.
4. Soften the cream cheese in the microwave for a bit, then thoroughly combine with the sugar in a bowl using a whisk.
5. If its a bit hard to mix, use a rubber spatula to knead it, then switch back to the whisk. Once smooth, add the melted chocolate and mix well.
6. Next, add the Kirsch and mix well. Dissolve the gelatin in a double boiler, then add it to the bowl. Quickly mix it in.
7. Mix in the chilled heavy cream from Step 3 one half at a time until it is smooth and thick.
8. Pour a bit of the batter on top of the sponge cake and smooth with a rubber spatula. Lightly press a layer of the cherry compote over the top.
9. Pour the remaining cheese cream over the compote and smooth the surface with a rubber spatula. Tap the sides and the bottom of the pan to break the air bubbles for a clean surface.
10. Place in the refrigerator as-is and let chill for at least 2 hours to set. While you wait, melt the decoration chocolate in a double boiler. Use a dough scraper to spread a thin layer of the tempered chocolate over kitchen parchment paper.
11. Place in the refrigerator to harden, then use a knife or your hands to break it up into piece Return to the refrigerator until you are ready to use it.
12. Put the heavy cream for the decoration in a pot and heat over low heat. Once warm, turn off the heat and add the sweet chocolate. Stir while melting. Dont let it boil.
13. Transfer to a bowl, then place the bowl in ice water to cool while mixing. Once cooled, put into the refrigerator until ready to use. While mixing, be careful not to make bubble
14. Once Step 9s cake has firmed up well, remove from the pan. Whisk Step 13s cream until it forms firm peak
15. Use a palette knife to spread a thin layer of the cream along the sides of the cake. Attach the chocolate pieces from Step 11.
16. Put the remaining chocolate cream into a pastry bag with a round tip and squeeze onto the top of the cake as desired.
17. Pat the cherry compote dry and coat in nappage. Arrange on the top of the cake with the mint leaves to finish.
18. Theres a lot of cherries, so be careful when cutting. Its rather hard to cut.
19. The plump cherries are extravagant.

So that’s going to wrap it up with this exceptional food Cherry and Chocolate No-Bake Cheesecake. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!