Week 166: Black forest double fromage cheesecake

Once you’ve gotten used to eating homemade desserts, you realise it is so much harder to satisfy that sweet tooth. I have been craving some chocolate cheesecake so I thought I’d do a Blackforest version this time.

The base is a baked chocolate cheesecake speckled with Kirsch-soaked cherries. And this is topped with cream cheese mousse. The cake is then covered with dark chocolate mirror glaze and piped with a generous portion of whipped cream frosting. Plus a cherry on top.

Makes 5 x 7.5 cm cakes

For the Kirsch-soaked cherries

20g granulated sugar

10g water

10g Kirsch

20 frozen cherries (~65g)

1) Bring the sugar and water to a boil, making sure the sugar has melted completely.

2) Remove syrup from the heat and stir in the Kirsch.

3) Pour syrup onto frozen cherries in a bowl.

4) Cover bowl with cling wrap and allow to macerate overnight.

For the chocolate cheesecake filling

225g cream cheese

65g granulated sugar

10g plain flour

25g heavy cream

1 large egg

60g dark chocolate couverture, melted

1) Preheat oven to 90C fan.

2) In the bowl of a food processor, process the cream cheese and sugar for 2 minutes.

3) Add the rest of the ingredients and process until smooth.

4) Divide batter equally into 6 (1 extra) half hemisphere silicon mold (approximately 73g each), and insert 4 macerated cherries into the center of each cavity. Bake for 50 minutes. Cheesecake filling should not wobble when done. Allow to cool.

5) Leave in the freezer until required.

For the cream cheese mousse

10g icing sugar

200g heavy cream

3 sheet gelatine leaves

14g water

50g caster sugar

2 egg yolk

1 tsp pure vanilla extract

160g cream cheese

1) Whip the icing sugar and heavy cream until stiff peaks. Scrap into a bowl, cover and refrigerate until required.

2) Soak the gelatine leaves in cold water to bloom.

3) In a small saucepan, boil the water and sugar until 121C.

4) Place the egg yolk in a bowl and using a handheld whisk (or if you are confident, by hand), whisk the yolk while carefully pouring in the syrup. Continue whisking until egg yolk mixture has cooled.

5) Place the cream cheese and vanilla extract in a bowl and allow to melt over a water bath.

6) Squeeze excess water from the gelatine sheets and add to the cream cheese mixture. Stir to melt.

7) Remove from water bath and fold in the egg yolk mixture. Allow to cool then fold in the whipped cream.

8) Arrange 6 x 7.5cm (1 extra) cake rings on a baking tray. Remove the baked cheesecake from the silicon mold and place a half hemisphere into each cake right, flat side down.

9) Pour the cream cheese mousse over the baked cheesecake, approximately 71g each, smoothing and levelling the top of each cake.

To assemble

5 x 8cm cheesecake base

Dark chocolate mirror glaze (150g to cover 5 cakes)

100g heavy cream

10g icing sugar

5 fresh cherries

1) Prepare the mirror glaze by heating it, strain, then allow to chill to room temperature.

2) Remove cheesecakes from freezer. Warm the cake rings slightly by rubbing it between your hands and remove the frozen cakes from the rings.

3) Pour over the dark chocolate mirror glaze.

4) Place each glazed cake on top of the prepared cheesecake base.

5) Whisk the heavy cream and icing sugar until stiff peaks form.

6) Pipe a swirl of whipped cream on each cake and decorate with a fresh cherry.

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