Cheesecakes
For the chocolate sponge:
For the cheesecake filling:
For the cherry filling:
A delicious layered cheesecake combining a soft chocolate sponge base with a light, creamy cheesecake filling and a fruity cherry swirl. The rich cocoa flavour pairs beautifully with the smooth vanilla cream and slightly tart cherries, creating an elegant dessert that's perfect for special occasions and family celebrations.
Prepare the chocolate sponge. Melt the butter. In a bowl, combine the flour, baking powder, sugar and cocoa powder. Add the cooled melted butter, milk and eggs. Mix everything together with an electric mixer until smooth.
Transfer the batter to a 22 × 22 cm baking tin lined with baking parchment. Place in a preheated oven and bake at 180°C for approximately 30 minutes.
Prepare the cherry filling. Pour 50 ml of cold water over the gelatine and leave to bloom. Place the cherries in a saucepan, sprinkle with sugar and bring to the boil. Pour off half a cup of the cherry juice and leave to cool, then mix with the potato starch. Pour the starch mixture back into the boiling cherries and cook, stirring continuously, until thickened.
Add the gelatine to the hot cherry mixture and stir until dissolved. Prepare the cheesecake filling. Pour 100 ml of cold water over the gelatine and leave to bloom. Once swollen, heat it over a bain-marie until completely dissolved. Beat the cream cheese with the icing sugar and vanilla sugar. Whip the chilled cream until stiff peaks form. Gently combine the cheesecake mixture with the dissolved gelatine and whipped cream.
Immediately spread the cheesecake filling over the baked and cooled chocolate sponge. Use a teaspoon to create grooves and small hollows in the surface. Spoon the cherry filling into the hollows, then gently swirl the two mixtures together using a wooden skewer.
Refrigerate the cake for several hours or overnight until completely set.
Enjoy!
