Vanilla cheesecake with cherries, hazelnuts, and chocolate ganache – it’s delicious and insanely easy to make with just a simple list of ingredients!

It has a heart of cherry preserves embraced by two layers of vanilla cheese cream and is covered with a delicious layer of milk chocolate ganache filled with crunchy chopped hazelnuts.

This is a perfect cake for any occasion, but especially for a birthday. I made this cake for my friend and colleague Maria’s birthday. Anyone who reads my blog knows that I love to make and give my cakes to friends and relatives, satisfying their requests, especially for their special day.

Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache

Maria asked me to make her a cake that resembled her favorite ice cream from a famous brand, “The Crunchy,” and so I granted her a wish. This cake can be made in any season of the year; in winter, you use black cherry jam as I did (an organic one, preferably), but in late spring and summer, you can use fresh sour cherries or make the preserves yourself. Your cake will have that sense of freshness that every season’s harvest gives. You can also turn it into ice cream. Just replace the cream cheese with condensed milk, always in the ratio of 1, 2, for example, 150g of condensed milk and 300g of cream.

Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache
Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache
Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache
Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache
Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache

Delicious Vanilla Cheesecake with Cherries, Hazelnuts, and Chocolate Ganache

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Intermediate Servings: 8 Best Season: Suitable throughout the year

Description

Vanilla cheesecake with cherries, hazelnuts, and chocolate ganache – it’s delicious and insanely easy to make with just a simple list of ingredients!

Ingredients

Cooking Mode Disabled

Flat Sponge Cake

Cherry Cream

Milk Chocolate Ganache

Instructions

Flat Sponge Cake

    • Mix the eggs with the sugar.
    • Beat the mixture in a mixer for 15-20 minutes at medium speed.
    • Add the sifted flour and starch potatoes and mix with a spatula, starting from the bottom and moving the spatula towards you to the top to obtain a homogeneous consistency.
    • Mix the mixture in the rectangular cake pan (9 inches x 13 1/2 inches), which should be properly greased and covered with parchment paper.
    • Bake in an oven at 180°C (356°F) for about 35 minutes.
    • To check cooking, do the toothpick test. Insert it into the cake and make sure it comes out clean.
    • Let the cake cool, and don’t remove it from the pan.

Cherry Cream

    • In a large bowl, whip the whipping cream until it becomes firm, and add the vanilla caviar.
    • In the other bowl, whisk the cream cheese until it becomes smooth.
    • Mix the two creams and add the whipped cream into the cream cheese bowl.
     

Chocolate Ganache

    • Finely chop the chocolate and gradually pour 197.6° F (92° C) hot cream over it.
    • Mix gently with the spatula, incorporating as little air as possible.
    • Stir until the chocolate melts completely, and it should become a compact and shiny cream.

Assembling

    • Put half the cheese cream over the flat sponge cake and place it inside the freezer for at least 2 hrs.
    • Then spread the cherry preserves over the frozen cream and put it in the freezer for another half hour.
    • Spread the other half of the cream cheese over the ricotta cream and freeze it for another 2 hours.
    • Remove it from the freezer and set it aside for another 30 min.
    • Glaze the whole cake with the milk chocolate ganache and sprinkle the chopped hazelnuts.
Keywords: Vanilla cheesecake with cherries, hazelnuts, and chocolate ganache
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