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Cherry and Chocolate No-Bake Cheesecake
Cherry and Chocolate No-Bake Cheesecake

Before you jump to Cherry and Chocolate No-Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is today much more popular than it used to be and rightfully so. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Even though we’re always being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make a few small changes that can start to make a difference to our day-to-day eating habits.

The first change you can make is to pay more attention to what you buy when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before purchasing? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to cherry and chocolate no-bake cheesecake recipe. To make cherry and chocolate no-bake cheesecake you only need 17 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Cherry and Chocolate No-Bake Cheesecake:
  1. Prepare 1 cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake
  2. Get 1 you'll use most of it Cherry compote
  3. Use 1 Cherry compote syrup
  4. You need Cheese Cream:
  5. Get 150 ml Heavy cream
  6. Take 185 grams Cream cheese
  7. Take 30 grams Sugar (fine granulated sugar)
  8. Prepare 55 grams Sweet chocolate (I used 56% cocoa)
  9. Provide 1 tbsp Kirsch
  10. You need 5 grams Gelatin powder
  11. Use 25 ml Water
  12. Use For decoration
  13. Prepare 35 grams Chocolate for garnishing
  14. You need 80 grams Heavy cream
  15. Get 30 grams Sweet chocolate
  16. Prepare 1 Mint leaves
  17. Get 1 Nappage (if you have it)
Steps 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 water. Melt the cheese cream's chocolate in a double boiler.
  3. Make the cheese cream. Whip the heavy cream until it is thick and forms soft peaks. 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 it's 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 pieces. 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. Don't 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 bubbles.
  14. Once Step 9's cake has firmed up well, remove from the pan. Whisk Step 13's cream until it forms firm peaks.
  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. There's a lot of cherries, so be careful when cutting. It's rather hard to cut.
  19. The plump cherries are extravagant.

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