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Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache

Vanilla Cheesecake with Cherries, Hazelnuts and Chocolate Ganache

Vanilla cheesecake with cherries, hazelnuts, and chocolate ganache – it’s delicious and insanely easy to make with just a simple list of ingredients!
5 from 3 votes
Prep Time 15 mins
Cook Time 35 mins
Additional Time 0 mins
Total Time 50 mins
Course Cakes and Pies
Cuisine Italian
Servings 8


Flat Sponge Cake

  • 3 eggs
  • 100 g sugar 1/2 cup
  • 75 g flour 1/2 cup
  • 15 g potato starch 1 ¾ tbsp

Cheese Cream

  • cream-cheese 32 oz remove from the fridge 1hr before use
  • 200 g icing sugar 1 ½ cups
  • 400 g whipping cream 1 2/3 cups
  • 450 g organic cherry preserves ~16 oz
  • vanilla caviar

Milk Chocolate Ganache

  • 350 g milk chocolate 12.34 oz
  • 150 g whipping cream ~2/3 cup


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 then moving the spatula towards you to the top to obtain a homogeneous consistency.
  • Put the mixture into the rectangular cake pan (9-inches x 13 1/2 inches) properly greased and covered with parchment paper.
  • Bake in a preheated oven at 180°C (356°F) for about 35 minutes
  • Do the toothpick test to check cooking, insert it in the cake, and make sure it comes out clean.
  • Let the cake cool and don’t remove it from the pan.

Cheese cream

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

Chocolate ganache

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


  • Put half of 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 again in the freezer for another half hour.
  • Spread the other half of the cream cheese over the ricotta cream and put it in the freezer for another 2hrs.
  • 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.


Keyword vanilla cheesecake
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