Semifreddo Cherry Almond Cheesecake Recipe

Name: Semifreddo Cherry Almond Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 lbs jarred or canned cherries, drained, juice reserved; 2-3 tsp cornstarch; 7 oz dark chocolate; 10.5 oz chocolate chip cookies, roughly crushed in a bag; 12 None fresh cherries; 1 lb ricotta cheese; 8 oz mascarpone cheese; 2/3 cup powdered sugar; 4 tbsp lemon juice; 1 cup heavy cream; 5.25 oz almonds, chopped and lightly toasted in a frying pan for 3 mins

Servings: persons

1 2/3 lbs jarred or canned cherries, drained, juice reserved
2-3 tsp cornstarch
7 oz dark chocolate
10.5 oz chocolate chip cookies, roughly crushed in a bag
12 None fresh cherries
1 lb ricotta cheese
8 oz mascarpone cheese
2/3 cup powdered sugar
4 tbsp lemon juice
1 cup heavy cream
5.25 oz almonds, chopped and lightly toasted in a frying pan for 3 mins

1
Mix 3 tablespoons of the juice from the cherries with the cornstarch and stir to make a smooth paste. Transfer to a saucepan and stir in the rest of the reserved juice. Heat, stirring, until mixture forms a thick sauce. Add the canned cherries and leave to cool.
2
Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Add all but 3 tablespoons of chocolate to the cookies in a bowl and mix well. Press mixture into the bottom of a greased 10 inch springform pan. Chill 30 mins. Dip fresh cherries in remaining chocolate and allow to cool on a parchment-paper lined plate. Store in refrigerator until ready to serve.
3
Meanwhile, beat the ricotta, mascarpone, powdered sugar and lemon juice in a large bowl. Add the cream, then the cherry compote and all but 3 tablespoons of the almonds. Spoon onto the cookie base and smooth the top. Cover with plastic wrap and freeze for at least 6 hours or overnight.
4
Transfer cheesecake to the fridge 2 hours before serving. Decorate with chocolate-dipped cherries and remaining almonds.

1795

kcal

Calories

112

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2/3 lbs jarred or canned cherries, drained, juice reserved, 2-3 tsp cornstarch, 7 oz dark chocolate, 10.5 oz chocolate chip cookies, roughly crushed in a bag, and more.

Yes, Semifreddo Cherry Almond Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Semifreddo Cherry Almond Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions