Cherry cheesecake

8 servings
1 day

How to make cherry cheesecake? Start cooking it with the base. Prepare the products for her. Take shortbread or sugar cookies, such as Jubilee. Choose high-quality, natural oil, without milk fat substitutes. You can tar the almonds yourself. Take natural cocoa, a Nesquik-type drink will not work.

How do you make a cheesecake base? Melt the butter in any convenient way and cool to room temperature.

Break the cookies into small pieces and fold them into a blender bowl. Pour melted butter there, pour in sugar, cocoa and ground almonds. Whisk everything into a smooth crumb. If you don't have a blender, then you can grind the biscuits with a rolling pin or meat grinder and simply stir all the ingredients for the base with a spoon.

Put the resulting crumb in a parchment-lined baking tin (I have an 18cm diameter), compress it with a flat-bottomed glass. Place the cake in the oven preheated to 180 ° C for 15 minutes. Then cool it down.

Do the filling. Prepare the products for her. Curd cheese is suitable like Philadelphia, Almette, Violette, Cremette. Take cherries without seeds, both fresh and frozen will work. Yogurt without additives, natural.

How to make a cheesecake filling? Pour 100 ml of water over the gelatin and leave to swell for a while.

Put the frozen cherries in a saucepan. Pour in the sugar. Adjust its amount depending on your taste and the acid of the berries.

Simmer the cherries to a boil and cook, stirring, for 10 minutes. Berries should defrost completely and give a lot of juice.

Place the finished cherries, along with the syrup, in a blender and grind until smooth. Return the cherries to the saute pan. You can also use a submersible blender.

Combine the swollen gelatin with the cherry mass and warm over a low heat, stirring, until completely dissolved.

Whisk the curd cheese until fluffy. You do not need to beat it for a long time, otherwise fat will separate from the cheese and the mass will lose homogeneity. Add the yogurt, stir again.

Add the cherry-gelatin mixture to the cheese mass (leave 80ml to pour over the top) and stir at low rpm.

Brush the walls of the form with vegetable oil, then the cheesecake will not stick to them. Pour the thickening filling onto the bark, flatten the top. Put the cheesecake in the fridge for 2 hours to stabilize.

Warm the remaining cherry-gelatin mixture again. You can add whole frozen cherries to the mass.

Gently pour the ready-made cheesecake with the cherry-gelatin mixture, taking care not to damage the half-dried cheese layer. Tighten the cheesecake with film and return to the fridge overnight.

Let the cheesecake stand for 10-20 minutes at room temperature before serving, then remove the ring and serve the cheesecake to the table. Enjoy your meal!