Ingredients
The base
chocolate cookies
330g
11.55oz
1.32cup
22tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
chocolate
50g
1.75oz
3.35tbsp
Creamy layer
whipping cream
300ml
9.90fl oz
1.20cup
20tbsp
milk
100ml
3.30fl oz
0.40cup
6.70tbsp
gelatin
8g
0.28oz
0.54tbsp
cream cheese
100g
3.50oz
0.40cup
6.70tbsp
powdered sugar
60g
2.10oz
4tbsp
Cherry layer
sugar
30g
1.05oz
2tbsp
frozen cherries
300g
10.50oz
1.20cup
20tbsp
water
50g
1.69fl oz
agar
5g
0.18oz
0.34tbsp
Method
The calculation in the recipe is for a 16cm (6.30 inch) mold.
The base
- Chop the cookies.
- Combine the butter with chocolate, and melt in a water bath.
- Then mix it with the cookie crumbs until smooth.
- Put the mass into the mold, form the sides with your hands, tamp the mass with a spoon or a smooth glass.
- Place the mold with the base in the freezer.
Creamy layer
- Pour the gelatin with milk.
- Mix the cream, powdered sugar and cream cheese in a bowl, and whip until thick.
- Dissolve the gelatin (don't overheat it), and add it to the mass.
- Pour the mass into the chocolate base (don't remove the mold yet).
- Put it back in the freezer.
Cherry layer
- Put the cherries with sugar in a saucepan.
- Mix the agar with water.
- Bring the cherries to a boil, stirring gcarefully.
- Add the water with agar, and cook for 2-3 minutes.
- Remove the saucepan from the heat.
- Let the berries cool slightly, and spread it over the creamy layer. Do it only when the creamy layer is COMPLETELY frozen.
- Put the cheesecake in the fridge until completely stabilized.
Remove the mold, decorate the finished cheesecake with chocolate, and serve.
