Bicolor Cheesecake with Cream and Amarena Cherries
Category: Desserts
Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 200g |
| Butter | 150g |
| Cream Cheese (spreadable) | 400g |
| Amarena Cherries (jarred) | 170g |
| Fresh Whipping Cream | 400ml |
| Powdered Sugar | 30g |
| Agar-Agar Powder | 8g |
| Amarena Cherries (for garnish) | to taste |
| Fresh Whipping Cream (for agar mixture) | 100ml |
| Powdered Sugar (for agar mixture) | 10g |
Instructions:
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Begin by preparing the base for your cheesecake. Melt the butter either in the microwave or over a double boiler.
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Place the digestive biscuits in a food processor and grind them until finely crushed. Transfer the crumbs into a bowl, then add the melted butter. Mix until the crumbs are well coated.
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Press the biscuit mixture into the bottom of a springform pan, ensuring an even layer. Use the back of a spoon to press it down firmly. Place the pan in the fridge to set while you prepare the filling.
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For the filling, divide the cream cheese evenly into two bowls. In two separate pots, heat 50 ml of fresh whipping cream in each. Once heated, add 4g of agar-agar to each pot and bring to a boil, stirring to dissolve the agar-agar completely.
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Once the agar-agar is dissolved, add a couple of tablespoons of the cream cheese mixture to each pot to temper the agar-agar mixture, ensuring a smooth consistency. Stir well to combine.
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If any lumps form during this process, transfer the mixture to a blender or food processor to smooth it out.
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Pour the agar-agar mixture into each bowl with the cream cheese mixture, one bowl at a time. Stir each mixture well to combine, one resulting in a light cream and the other a rosy pink cream due to the cherry syrup.
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Open the jar of amarena cherries and place the cherries along with their syrup into a tall container. This will be used for the cherry topping later.
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Take the base out of the fridge and start layering the cheesecake. Begin by spooning a dollop of the lighter cream mixture into the center of the base. Repeat with the pink cream, layering each spoonful on top of the other. The two mixtures should naturally spread out into concentric circles, creating a beautiful swirl effect.
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To help the layers spread evenly, lightly tap the pan on the countertop. Continue adding the creams, alternating between the light and rosy mixtures, until you’ve used them all.
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The result will be a stunning, marbled design on top of the cheesecake.
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Finish by topping the cheesecake with the amarena cherries and a drizzle of their syrup. Place the cheesecake back into the fridge for a few hours or until fully set.
Serve and Enjoy!
This cheesecake is the perfect blend of creamy richness and tangy cherry sweetness, creating a visually striking and delightful treat that will impress your guests.
