Cappuccino cheesecake with cherries

Cappuccino cheesecake with cherries – combines a coffee cheesecake with a light cinnamon aroma with a delicate jelly layer with cherries, and all this is covered with a light cream blanket. You just can’t resist taking a bite.

Cappuccino cheesecake with cherries – does not need to be praised, its appearance alone makes the taste buds work.

So come to the kitchen, let’s work on a masterpiece

Cappuccino cheesecake with cherries – ingredients

• For the base:
• Cookies “To coffee” – 200 g.
• Chocolate cookies – 50 g.
• Melted butter – 60 g.

• For the cheese mass:
• Three times ground cheese – 1 kg.
• Eggs – 5 pieces.
• Sugar – 1 cup.
• Instant coffee – 1 tbsp.
• Cinnamon – ¼ tsp.
• Vanilla pudding – 1 package.
• Cream (from 30%) – 200 ml.

• For jelly mass:
• Sweet Cherries – 800 g.
• Cherry jelly – 3 packages.

• For the cream mass:
• Cream (from 30%) – 500 ml.
• Powdered sugar – 1-2 tbsp.
• Cocoa.

Cappuccino cheesecake with cherries – recipe

Basis

We grind the cookies in a meat grinder, pour cooled melted butter, knead until the consistency of wet sand is obtained.

We cover the form (22×36) with baking paper, spread the prepared mixture, tamp it down, send it to the refrigerator for 30-40 minutes.

Curd mass

We brew coffee with 3 tbsp. boiling water, add cinnamon, leave to cool.

Briefly beat the eggs with sugar, constantly beating, gradually add the ground cheese, then pour in the pudding powder, pour in the cream and finally the cooled coffee with cinnamon. Briefly beat until the ingredients are combined. Pour the resulting mass onto the cooled base.

Bake the cheesecake in an oven heated to 160 degrees for about 50 minutes. Leave to cool in the turned off oven.

Jelly mass

Dissolve the jelly in 900 ml of boiling water, leave to cool.

Add pitted cherries to the cooled jelly. We mix. When the jelly begins to thicken (it is no longer water, but still runs off the spoon), spread it on the cooled cheesecake.

We put it in the refrigerator until completely empty.

Cream mass

Beat the well-chilled cream with powdered sugar until fluffy. We put the cream in a pastry bag, put it on top of the hardened jelly. Sieve cocoa on top.

Store the cottage cheese in the refrigerator.