Cherry Bliss Cheesecake

Delicate, bright, spectacular, for the holidays! Cheesecake with cherries is a true masterpiece of confectionery art. It is not only delicious, but also very beautiful: chocolate-almond cake, pink cherry cream and jelly with whole cherries. This delicacy will conquer everyone even before tasting.
cook time: 24h
Isla Thatcher
Cherry Bliss Cheesecake

Nutrition Facts (per serving)

253
Calories
13g
Fat
19g
Carbs
6g
Protein

Ingredients (8 portions)

For the base:

Butter 50 g
Cocoa 1 tbsp
Ready shortbread cookies 150 g
Almond 1 tbsp

For filling:

Sugar 100 g
Water 100 ml
Gelatin 20 g
Yogurt 150 g
Cottage cheese 400 g
frozen cherries 250 g

Recipe instructions

Step 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.

Step 2

Step 2
How to make a cheesecake base? Melt the butter in any convenient way and cool to room temperature.

Step 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 donʼt 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.

Step 4

Step 4
Place the resulting crumbs in a parchment-lined baking dish (mine is 18 cm in diameter) and press down with a flat-bottomed glass. Place the cake in an oven preheated to 180°C for 15 minutes. Then refrigerate it.

Step 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.

Step 6

Step 6
How to make cheesecake filling? Pour gelatin into 100 ml of water and leave for swelling.

Step 7

Step 7
Place frozen cherries in a saucepan. Add sugar. Adjust its quantity depending on your taste and acidity of the berries.

Step 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.

Step 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.

Step 10

Step 10
Combine the swollen gelatin with the cherry mass and heat over low heat, stirring, until it is completely dissolved.

Step 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.

Step 12

Step 12
Add the cherry-gelatin mixture to the cheese mass (reserve 80 ml for filling the top) and mix at low speed.

Step 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.

Step 14

Step 14
Heat the remaining cherry-gelatin mixture again. You can add whole frozen cherries to the mixture.

Step 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.

Step 16

Step 16
Before serving, let the cheesecake sit at room temperature for 10-20 minutes, then remove the ring and serve the cheesecake. Bon appetit!

Additional rubrics

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