Cheesecake cooked on cocoa sponge cake and cherries in the Easter version with chocolate eggs on top.
The cooked cheesecake is delicate, creamy and light in taste. Plus a fluffy cocoa sponge cake soaked in punch and topped with cherry jam or, as I do, cherry frosting.
Cooked cheesecake using this recipe is simpler than baked cheesecake and equally tasty.
You can serve cheesecake cooked in this form, e.g. on a birthday as a cake or in the Easter version, like mine, with eggs.
HERE you will find my other cheesecake recipes.
INGREDIENTS:
COCOA SPONGE CAKE
4 eggs at room temperature
1/2 cup of sugar
1/2 cup cake flour
1/4 cup cocoa
1 tablespoon of potato flour
pinch of salt
CURD
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