Bicolored Cheesecake with Whipped Cream and Sour Cherries

17/11/2023

But the bicolored cheesecake with whipped cream and sour cherries is a fancy and visually striking dessert. To make it, you will need the following ingredients for a classic-sized cheesecake:

Ingredients

For the base:

200 g of Digestive-type biscuits
100 g of melted butter

For the cheese cream:

500 g of spreadable cheese (like Philadelphia)
100 g of sugar
200 ml of fresh liquid cream
1 vanilla pod (or vanilla extract)
8 g of gelatin sheets (or fish glue)
50 ml of cold water (to soften the gelatin)

For the chocolate cream:

150 g of dark chocolate
100 ml of fresh liquid cream

For the decoration:

200 ml of whipped fresh liquid cream
Syrup-soaked sour cherries or other red berries to taste

Preparation

Start by preparing the base: blend the biscuits until you get a fine powder and mix them with the melted butter until you have a homogeneous mixture. Spread it uniformly on the bottom of a springform pan (commonly 22-24 cm in diameter) lined with parchment paper, pressing down well with the back of a spoon. Put in the refrigerator to firm up for at least 30 minutes.
For the cheese cream, start by soaking the gelatin in cold water for 10 minutes. Meanwhile, in a large bowl, mix the spreadable cheese with the sugar and the seeds from the vanilla pod (or the extract), until you have a smooth and creamy mixture.
Slightly heat the liquid cream in a small pot and dissolve the squeezed gelatin in it. Stir until fully dissolved, without boiling the cream.
Gradually combine the cream with gelatin into the cheese mixture, mixing carefully until you have a homogeneous cream. Pour half of the cream over the biscuit base in the refrigerator.
For the chocolate cream, melt the dark chocolate with the 100 ml of cream in a double boiler, stirring until you get a smooth mixture. Allow it to cool for a few minutes.
Incorporate the chocolate cream into the remaining half of the cheese cream and gently mix until you obtain a uniform color.
Pour the chocolate cream over the white cream layer in the springform pan, leveling with a spatula. Put the cheesecake in the fridge for at least 4 hours, or even better, overnight.
Before serving, decorate the cheesecake with whipped cream and syrup-soaked sour cherries.

Curiosity

The cheesecake is a dessert with very ancient origins, said to date back to classical Greece. The cold version, which requires no baking, has become very popular because it is faster to prepare and does not require the use of the oven, making it ideal for warm seasons. Syrup-soaked sour cherries are a typical Italian product, particularly from the Northern regions, and they add a sweet and sour contrast that matches perfectly with the sweetness of the cheesecake.