Attention sailors: the cherry and chocolate cheesecake is truly indulgent!!
A voluptuous and soft cream of ricotta and chocolate crowns a crunchy and delicious base made of cookies and caramelized cherries .. it is prepared in a short time (the only patience required will be to pit the cherries) and does not require particular pastry skills .. but the result is guaranteed.
And if all this is not enough to convince the skeptics, I can guarantee that the comments from those who tasted it were really satisfying!!
Fresh, delicious, and satisfying as well as scenic to present, as long as there are cherries on the market, I suggest you try it at least once .. then you’ll tell me!
Ready to read the recipe for the cherry and chocolate cheesecake?
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8-10
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 213.83 (Kcal)
- Carbohydrates 25.01 (g) of which sugars 16.71 (g)
- Proteins 3.36 (g)
- Fat 12.01 (g) of which saturated 4.59 (g)of which unsaturated 2.51 (g)
- Fibers 2.14 (g)
- Sodium 44.42 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Delicious cherry and chocolate cheesecake
- 2 cups cherries
- 2/3 cup sugar
- 3/4 cup ricotta
- 4 oz sugar-free Digestive biscuits (or other shortbread cookies)
- 1/2 cup whipping cream
- 2 sheets gelatin sheets (equivalent to 2 sheets)
- 3.5 oz 50% dark chocolate
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter (melted)
- cherries
- chocolate (to grate)
Tools
- Cake Pan springform 7-inch
Tips and storage.
– Freeze the piece of chocolate you will grate for a few minutes so it won’t melt in your hands. You can also wrap one end in a little aluminum foil.
– Store in the fridge under a cake cover for 4 days.
