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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 Turn to Food to Improve Your Mood.

In general, people have been taught to think that “comfort” foods are not good for the body and must be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods could be really nutritious and good for you. There are several foods that, when you consume them, can improve your mood. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Grains can be good for fighting a bad mood. Barley, millet, quinoa, etc are fantastic at helping you have a happier mood. These foods fill you up better and that can help improve your moods too. Feeling hungry can be terrible! These grains can elevate your mood since it’s not at all hard for your body to digest them. These foods are easier to digest than others which helps jumpstart a rise in your blood glucose which in turn takes your mood to a happier place.

Now you know that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Go with these hints instead!

We hope you got insight 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 need 17 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to cook Cherry and Chocolate No-Bake Cheesecake:
  1. Get 1 cm thick slice of a 15 cm diameter cake Your favorite chocolate sponge cake
  2. You need 1 you'll use most of it Cherry compote
  3. Get 1 Cherry compote syrup
  4. Prepare Cheese Cream:
  5. Prepare 150 ml Heavy cream
  6. Get 185 grams Cream cheese
  7. You need 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. Get 25 ml Water
  12. Provide For decoration
  13. Use 35 grams Chocolate for garnishing
  14. Provide 80 grams Heavy cream
  15. Prepare 30 grams Sweet chocolate
  16. Get 1 Mint leaves
  17. Prepare 1 Nappage (if you have it)
Instructions 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.

You'll go crazy for this gluten-free, paleo, and vegan treat. Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust. Are you ready to dig into some no-bake "White Chocolate Cherry Vanilla Cheesecake"? Also, in the real world, I don't know too many people that turn down cheesecake. No matter how you slice it, cheesecake is truly a dessert that has stood the test of time.

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