Sour Cherries and Double Chocolate Cheesecake

Cheesecake is probably one of my best favourite desserts and although I’ve made a lot over the past years I have only two cheesecakes published on my blog.

Some time back I lost a lot of my photos and among them were a few cheesecakes I had waiting to be posted. But even after that I have still made a lot of cheesecakes but for some unexplained reason I never got to publish them. I have made easy cheesecakes which can be whipped up in ten minutes using different biscuit bases such as digestive biscuits, oreo cookies, wafers even Greek Melomakarona and cream cheese and whipping cream and decorated in different ways and flavours.

I have made baked cheesecakes and more complicated ones like this dulce de leche cheesecake which however, I only have one very bad photo of this cheesecake, as the others were lost. I assure you that it tasted much better than it looks.

I have also made a Greek flavoured Cheesecake with Mastic resin and Greek Yoghurt, served with icecream and chocolate dipped strawberries.

All the above cheesecakes are now not worth posting any more, as since then I have come a long way and now I am really proud with what I have learned over these past two years of blogging that I can create my own recipes.

Today’s cheesecake, which I was inspired to make after making the White Chocolate and Strawberry Mousse Cake last month as well as the one I will post next, cover all the above mentioned cheesecakes.

Sour Cherries and Double Chocolate Cheesecake – Recipe by Ivy

Preparation time: 45 minutes

Cooking time:10 minutes

Serves:10

Ingredients:
For crust:
300	Grams	Chocolate wafer biscuits
50	Grams	Margarine melted
		Combine crumbs and melted butter, in a 28 cm spring form and tin bake at 180 degrees for 10 minutes. Allow to cool before adding first filling.
Cream cheese filling:
650	Grams	Philadelphia cheese
500	Ml	Whipping cream 35%
1	Tsp	Vanilla essence
		Beat heavy cream until peaks form. Add vanilla and cream cheese and mix. Divide mixture.
First filling:
450	Grams	Sour cherries spoon sweet, divided. In a food processor add half the sour cherries together with 2 tbsp of the syrup and puree. The remaining half drain and set aside to be used for decoration.
		Mix the pureed sour cherries in half of the cream cheese mixture and refrigerate.
Second filling:
250	Grams	White chocolate
2	Tbsp	butter
100	ml	Light cream
		In bain Marie, melt the chocolate, add the butter and light cream.
Gelatine:
1	sachet	gelatine (or 1 tbsp or 6 sheets)
½	Cup	tap water
		Dissolve gelatine with water and leave it for 5 minutes.
		Mix in the gelatine in the second filling and whip with a hand mixer and set aside to cool. Mix in with the remaining half cream cheese mixture and refrigerate.
Chocolate glaze:
125	Grams	Couverture chocolate
100	Ml	Light cream
1	Tbs	Butter
		In a bain Marie add all ingredients until they melt. Set aside to cool before using.
Directions:
1.	When the crust is ready put the first filling and refrigerate.
2.	Meanwhile prepare the second filling and leave both creams in the refrigerator for 1 hour.
3.	When the second filling is starting to set mix with a hand mixer so that it becomes fluffy.Add it on top of the other cream and refrigerate for at least two to three hours before decorating with sour cherries and chocolate ganache.
4.	To decorate the cake, allow the chocolate ganache to cool (but not completely) and place in a piping bag. Draw some rays and decorate the circumference of the cake. Add the remaining sour cherries here and there and while the chocolate is still soft, take a toothpick and draw shapes like little branches with the chocolate.

Here is a picture of the next Cheesecake I will post, which I made during the weekend. This is another recipe of mine which is a Strawberry and Greek Yoghurt Cheesecake.