Cherry Cheesecake

 
To finish up the cherries at home, here’s another cherry bake. HB likes it as he is a great fan of alcoholic cakes. But as I do not have cherry brandy, I have replaced it with Grand Marnier instead. It turns out to be equally fine. Recommended for those who loves alcoholic bakes.

Recipe adapted from <my favourite Dainty Desserts> by Kevin Chai

 
Ingredients :
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Cake
120g sponge mix
2 eggs
2 tbsp water
2 tbsp melted butter
 
Cream Cheese
100g cream cheese
20g sugar
1 tsp gelatine powder
30ml milk
100g dark cherry (blended)
60g fresh cream (whipped)
 
Yolk Cream
2 egg yolks
30g sugar
50ml milk
1/2 tbsp gelatine powder 
100g fresh cream (whipped)
1 tbsp cherry brandy
 
Garnishing
Cherry, chocolate slice
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Method :
1. To make cake, whisk sponge mix, eggs and water until fluffy. Fold in melted butter until blended.
2. Spread batter into a lined 18-cm (7-inch) baking tin. Bake in preheated oven at 180 degrees C for 20 minutes.
3. Split cake into slices. Place a slice into tin.
4. To make cheese, stirring cream cheese, sugar, gelatione powder and milk over simmering water until cheese melted and smooth. Remove from heat.
5. Add in dark cherry puree, fold in fresh cream until blended. Spread onto prepared tin. Refrigerate for a while.
5. To make yolk cream, stirring egg yolks, sugar, milk and gelatine powder over simmering water until mixture thicken.. Remove and leave to cool. Fold in whipped cream and cherry brandy. Spread yolk cream over cheese later. Freeze until set.
6. Slice, decorate as desired.

 
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