Cold chocolate cheesecake with cherry

The calculation is for a 23*33cm (9*13 inch) frame mold.

• Divide the eggs into whites and yolks.
• Whip the whites with half of the sugar until soft peaks.
• Whip the yolks with the remaining sugar and vanilla paste. Pour the melted butter (cooled) into the mass, and mix.
• Mix in half of the whipped whites.
• Sift the flour, baking powder and cocoa into the egg mass. Knead using a spatula.
• Add the remaining egg whites, and mix.
• Cover the baking sheet with a silicone mat, and put the frame on it.
• Fill the frame with the batter, and level it with a spatula.
• Bake the brownie biscuit at 356F (180C) for about 10 minutes.
• Let the finished biscuit cool right in the frame.

• Soak the gelatin with water.
• Whip the cream cheese with vanilla paste and powdered sugar.
• Melt the chocolate on a water bath. Cool it a bit, and pour into the cheese mass.
• Swell the gelatin, and add it to the mass as well, stirring constantly.
• Whip the cream, and mix it into the chocolate cheese mass.

• Soak the gelatin with water.
• Combine the cherries with sugar, and bring it to a boil.
• Set 150g | 5.00 fl oz of the juice aside (for soaking).
• Cook the cherries over a low heat for about 3 minutes.
• Pour the swollen gelatin in, and mix. Let the mass cool.

• Soak the biscuit in the frame with cherry juice.
• Pour the cheese mass over the biscuit, and level it with a spatula.
• Cover the cheese mass with foil in contact, and put it all in the fridge to stabilize.
• Pour the cheese juice over the cooled cheese mass.
• Let it all stabilize in the fridge again.
• Cut the shortcakes.
• Decorate the pieces with chocolate glaze.

• Melt the choocolate, and pour the oil into it.
• Cool the glaze to 89-93F (32-34C), and use.