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morello cherry ×

Dessert

3.7

1 Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
2 Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
3 Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
5 Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.

By Silke

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Dessert

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.
2 For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy.
3 For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan.
4 Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls.
5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.

By thedailygourmet

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Dessert American

1 Preheat the oven to 325 degrees F (165 degrees C).
2 Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
3 Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
4 Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
5 Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
6 Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
7 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

By thedailygourmet

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