Cold chocolate cheesecake and cherries without oven. Black forest cheese

This cold cheesecake without oven Black Forest is one of the most successful at home this summer, and is that making such a rich treat without oven is a plus with this heat.

The treatment is very simple to prepare and the plus is given by the cherries macerated in balsamic. The truth is that it has been the summer of discovering that the fruit with a touch of vinegar is much richer because its flavor is enhanced with a simple gesture such as adding a tablespoon of Modena vinegar.

The chocolate flavor is the most and the union with those candied cherries unique and reminds me a lot of the black forest cake that I like so much. The only really important thing for it to go right the first time is that all the ingredients are at room temperature. The rest is sewing and singing, promised.

Ingredients

For the base

40 oreo cookies or chocolate sandwich, (we remove the filling)
a pinch of salt
120 g unsalted butter, melted

For cheesecake filling

350 ml cream at 35% cold fat
1 sachet of unflavored gelatin powder (6 sheets of gelatin)
450 g of room temperature cream cheese
120 g of icing sugar
35 g pure cocoa powder
2 teaspoons of vanilla extract
100 g dark chocolate (I use 70%), melted

For cherries

500 g cherries
90 g granulated sugar
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
2 tablespoons water

Directions

For the base

Remove the filling from the oreo cookies. Crush and mix with melted butter and salt.

Grease a removable 20 cm mold and place a baking paper at the bottom. Cover the bottom and walls of the mold to the edge with the cookies mixed with the butter and bring to cool in the fridge while we prepare the cream cheese.

In a bowl put half of the cream with the gelatin envelope. Let stand for 5 minutes and heat in the microwave at maximum power for 1 minute as follows: heat 30 seconds, stir well and heat another 30 seconds. Strain to remove any possible lump of gelatin and set aside.

In a bowl of electric mixer beat the cream cheese, icing sugar and cocoa powder, scraping the bowl several times, until there are no lumps of cream cheese.

Gradually incorporate the remaining whipping cream and add the vanilla extract, the melted chocolate and the warm mixture of cream and gelatin. When we have a creamy mixture, return on the mold and refrigerate for about 4 hours, until it cools and sets.

To unmold the cheesecake, pass a sharp knife over the sides and remove the mold.

For the cherries, in a small saucepan, put the sugar and water and let it simmer, stirring until the sugar dissolves. Add the balsamic vinegar and cook for another 2 minutes. Add the pitted cherries and let them simmer until they are slightly soft, about 10 minutes.

Now add the cornstarch dissolved in 1 tablespoon of water and add it. Let it boil to thicken and let it cool completely.

Serve the cheesecake with the cherry sauce.