Cheesecake with cherries

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make cherry cheesecake? Start preparing it with the base. Prepare food for her. Take shortbread or sugar cookies, such as Yubileiny. Choose high-quality, natural butter, without milk fat substitutes. You can grind the almonds yourself. Take natural cocoa; a drink like Nesquik will not work.

2. STEP 2

   

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

3. STEP 3

   

   Break the cookies into small pieces and place in a blender bowl. Pour in the melted butter, add sugar, cocoa and ground almonds. Beat everything into a homogeneous crumb. If you don't have a blender, you can crush the cookies with a rolling pin or meat grinder and simply mix all the ingredients for the base with a spoon.

4. STEP 4

   

   Place the resulting crumbs in a parchment-lined baking dish (I have a diameter of 18 cm), compact it with a glass with a flat bottom. Place the cake in an oven preheated to 180°C for 15 minutes. Then refrigerate it.

5. STEP 5

   

   Make the filling. Prepare food for her. Curd cheese is suitable for the Philadelphia, Almetta, Violetta, Kremetta types. Take pitted cherries; either fresh or frozen will do. Yogurt without additives, natural.

6. STEP 6

   

   How to make cheesecake filling? Pour gelatin into 100 ml of water and leave for swelling.

7. STEP 7

   

   Place frozen cherries in a saucepan. Add sugar. Adjust its quantity depending on your taste and acidity of the berries.

8. STEP 8

   

   Bring the cherries to a boil over low heat and cook, stirring, for 10 minutes. The berries should be completely defrosted and give a lot of juice.

9. STEP 9

   

   Place the finished cherries along with the syrup in a blender and grind until smooth. Return the cherries to the saucepan. You can also use an immersion blender.

10. STEP 10

    

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

11. STEP 11

    

    Beat the curd cheese until fluffy. You don’t need to beat it for a long time, otherwise the fat will separate from the cheese and the mass will lose its homogeneity. Add yogurt, stir again.

12. STEP 12

    

    Add the cherry-gelatin mixture to the cheese mass (reserve 80 ml for filling the top) and mix at low speed.

13. STEP 13

    

    Grease the walls of the mold with vegetable oil, then the cheesecake will not stick to them. Pour the thickening filling onto the crust and smooth the top. Place the cheesecake in the refrigerator for 2 hours to stabilize.

14. STEP 14

    

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

15. STEP 15

    

    Carefully pour the cherry-gelatin mixture over the finished cheesecake, being careful not to damage the semi-hardened cheese layer. Cover the cheesecake with cling film and return it to the refrigerator overnight.

16. STEP 16

    

    Before serving, let the cheesecake sit for 10-20 minutes at room temperature, then remove the ring and serve the cheesecake. Bon appetit!

Comments on the recipe

String

09.10.2023

4.7

The cherry cheesecake is simply beautiful! I also share chocolate cheesecake. I am delighted!

LadyMacbeth

09.10.2023

4.8

I made it without a cookie layer, but made a chocolate layer and replaced the sugar with sugar, very tasty

VN

09.10.2023

4.7

Sugar-free cherry cheesecake turned out sour, but still edible. I liked the cheesecake version with the baking stage better 👌🏼

Kirk

09.10.2023

5

Thanks for the recipe. Here is my creation.

Kirk

09.10.2023

4.9

Thank you.

Notte

09.10.2023

4.9

Thank you so much for the wonderful recipe. Ideal for those who have never been a cook and are trying their hand at it

Nadenka

09.10.2023

4.8

Great recipe! This is the second cheesecake I've made. It always seemed that it was easier to bake cakes and cover them with cream. But! The taste is definitely better than the cheesecake. I'll keep this as a note, I'll make cheesecake more often, next time I'll try it with frozen strawberries