Chocolate Cherry Cheesecake
Baking and Desserts • European
Description
This pie can be baked with dried black currants and currant jam.
Ingredients
- Cocoa Powder 0 oz
- Water 5 fl oz
- Wheat Flour 10 oz
- Activated Baking Soda 1½ g
- Baking Powder ½ spoons
- Salt ½ spoons
- Sour Cream 5 oz
- Butter 5 oz
- Sugar 15 oz
- Chicken Egg 5 pieces
- Semi-soft cream cheese 15 oz
- Vanilla extract 1½ spoons
- Ground dried cherries 0 oz
- Chili jam 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 340°F, grease the baking pan with butter, and dust it with flour.
Step 2
In a small bowl, mix the cocoa powder with hot water. Stir until a thick chocolate liquid forms.
Step 3
Sift the flour, baking soda, baking powder, and salt into a bowl. In a pitcher, mix the sour cream with the chocolate liquid.
Step 4
In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and 380 grams of sugar together until light and fluffy. Add 3 eggs, one at a time, mixing well after each addition and scraping down the sides of the mixing bowl.
Step 5
At low speed, pour the sour cream and chocolate mixture into the butter and egg mixture, and mix well. Gradually add the dry ingredients and knead until a smooth dough forms.
Step 6
For the cheesecake, use a stand mixer with a paddle attachment or a hand mixer to beat the cream cheese and 100 grams of sugar until smooth. Add the eggs one at a time, beating until well combined after each addition. Gently fold in the vanilla extract and chopped cherries with a spoon, ensuring that the pieces are evenly distributed throughout the mixture.
Step 7
Fill a piping bag with the prepared cheese mixture (if using a standard plastic bag, make sure the tip is wide enough; cut the end of the bag to create an opening with a diameter of 3 cm).
Step 8
Spoon half of the chocolate batter into the prepared pan. Carefully pipe the cheese mixture in a circle on top of the chocolate batter — this will be the central part of the cheesecake, and it's important to try to ensure it doesn't touch the sides of the pan.
Step 9
Spread the remaining chocolate batter over the cheese mixture, gently smoothing it out so that the filling is completely covered.
Step 10
Bake for about 1 hour. The finished pie should spring back slightly when touched, and a wooden skewer should come out dry from the center of the dough. Let the pie cool in the pan, then remove it from the pan.
Step 11
In a small saucepan, melt the cherry jam. Using a pastry brush, apply it to the surface of the pie.
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