Sacher Cheesecake is a delicious and spectacular dessert, inspired by the famous Austrian cake, the symbol of Viennese patisserie. It's made without gelatin, with a base of cocoa biscuits and melted butter, a filling of mascarpone cream, cream, and chocolate, interspersed with a layer of apricot jam, and finally a dark chocolate ganache topping.
The result is a dessert with a velvety, enveloping center, perfectly contrasting with the crunchy exterior. Serve as a dessert at a festive lunch or dinner with special guests. Dramatic and original, it's also ideal for celebrating a birthday or other special occasion.
Ingredients
How to Make Sacher Cheesecake
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To prepare the Sacher cheesecake, start from the base: blend the cocoa biscuits with a kitchen mixer, add the melted butter and mix until you get a smooth mixture.
To prepare the Sacher cheesecake, start from the base: blend the cocoa biscuits with a kitchen mixer, add the melted butter and mix until you get a smooth mixture.
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Spread the mixture into a 22cm diameter springform pan, lined with baking paper at the base, then compact it with the back of a spoon to form an even layer. Cover everything with cling film and place in the refrigerator to firm up.
Spread the mixture into a 22cm diameter springform pan, lined with baking paper at the base, then compact it with the back of a spoon to form an even layer. Cover everything with cling film and place in the refrigerator to firm up.
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Dedicate yourself to the filling: melt the dark chocolate in a bain-marie, then let it cool and then pour it into a bowl together with the mascarpone, working everything together with an electric whisk.
Dedicate yourself to the filling: melt the dark chocolate in a bain-marie, then let it cool and then pour it into a bowl together with the mascarpone, working everything together with an electric whisk.
Whip the cream with the icing sugar, then add it to the mascarpone and chocolate mixture, mixing gently with a spatula, until you obtain a smooth and frothy cream.
Whip the cream with the icing sugar, then add it to the mascarpone and chocolate mixture, mixing gently with a spatula, until you obtain a smooth and frothy cream.
Spread half of the cream on the biscuit and butter base, leveling it with the spoon.
Spread half of the cream on the biscuit and butter base, leveling it with the spoon.
Make a middle layer of apricot jam.
Make a middle layer of apricot jam.
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Cover the jam with the rest of the chocolate cream, leveling it well with the spatula, then cover with cling film and place everything in the refrigerator.
Cover the jam with the rest of the chocolate cream, leveling it well with the spatula, then cover with cling film and place everything in the refrigerator.
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At this point, take care of the ganache: heat the cream on the stove and, when it is almost boiling, add the chopped dark chocolate. Stir and let it melt over low heat, then let the ganache cool; remember to set aside a little for the final decoration.
At this point, take care of the ganache: heat the cream on the stove and, when it is almost boiling, add the chopped dark chocolate. Stir and let it melt over low heat, then let the ganache cool; remember to set aside a little for the final decoration.
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Pour the ganache over the cheesecake filling, covering it completely, then cover again and place the cake in the refrigerator for at least 4-5 hours.
Pour the ganache over the cheesecake filling, covering it completely, then cover again and place the cake in the refrigerator for at least 4-5 hours.
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Once the resting time has elapsed, turn out the cake and decorate the surface with the ganache kept aside: pour it into a piping bag with a 2 mm diameter smooth nozzle and make the word "Sacher".
Once the resting time has elapsed, turn out the cake and decorate the surface with the ganache kept aside: pour it into a piping bag with a 2 mm diameter smooth nozzle and make the word "Sacher".
The Sacher cheesecake is ready: bring it to the table and enjoy it!
The Sacher cheesecake is ready: bring it to the table and enjoy it!
Storage Instructions
Sacher cheesecake can be stored in the refrigerator, tightly closed in an airtight container, for up to 2-3 days.
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