Cherry cream cheese cake with chocolate-nougat base

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the base, break chocolate into large pieces and melt in a hot water bath. Remove from the heat and stir the nut nougat cream into the chocolate. Put the biscuits in a large freezer bag, seal it.

2. 2

   Crumble medium-fine with a cake roll (some coarser pieces do not matter). Mix chocolate mixture and rusks well. Coat the bottom of a springform pan (26 cm Ø) with oil.

3. 3

   Add the rusk and chocolate mixture, press it evenly to a thin base, chill for about 45 minutes.

4. 4

   For the cream, soak gelatine in cold water for about 5 minutes. Whip the cream until stiff. Mix cream cheese, 125 g sugar and vanilla sugar. Squeeze the gelatine and dissolve it carefully in a small pot at low heat.

5. 5

   Gradually stir 3 tablespoons of cream cheese cream into the gelatine. Then stir into the remaining cream. Add the cream in portions. Spread the cream on the base and smooth it down. Sprinkle with nuts.

6. 6

   Chill for about 3 hours.

7. 7

   For the compote, wash the cherries and drain well. Remove stalks and stones. Mix 4-5 tablespoons cherry juice and starch until smooth. Boil up the rest of the juice and 2-3 tbsp. sugar. First stir in the starch, then the cherries and simmer for about 1 minute.

8. 8

   Let the compote cool down for about 5 minutes, stirring from time to time.

9. 9

   Spread the compote evenly over the cream. Chill the cake for another 1 1⁄2 hours, then remove from the springform pan.

Nutrition Facts

KCAL
400 kcal

CARBS
34 g

FATS
25 g

PROTEINS
6 g