Baked cherry cheesecake with cookie base and cherry compote
very easy
105 mins
105 mins
Ingredients
- 60 g + 100 g soft butter
- 200 g Chocolate cookies
- 800 g Sour cherries (alternatively 1 large and 1 small glass; 720 or 460 ml)
- 150 g Sugar
- 1 package Vanilla sugar
- 4 Eggs (Gr. M)
- 1 kg Edible quark (20 % fat)
- 1 package Vanilla custard powder
- 1 TABLESPOON Cornstarch
- 1 (185 g) Bag of gelling sugar for fruit spread
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Aluminium foil
- 1 large freezer bag
Directions
- 1
Wrap the bottom and half of the rim of a springform pan (26 cm Ø) in aluminium foil from the outside so that the liquid cheese mass cannot run out of the pan. For the crispy base melt 60 g butter and let it cool down for about 5 minutes.
- 2
Put cookies in a freezer bag and crumble them. Mix well with the liquid butter. Pour into the springform pan and press down to a smooth base with your hands. Cover and chill for about 45 minutes.
- 3
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Wash cherries, remove stalks and pit them. For the cheese mixture, mix 100 g butter, sugar and vanilla sugar with the whisks of the mixer.
- 4
Stir in the eggs one by one. Stir in the quark, pudding powder and starch. Fold in 300 g cherries.
- 5
Spread the mixture on the cookie base and place the pan on a baking tray. Bake in a hot oven for 1-1 1/4 hours. If necessary, cover with aluminium foil 15 minutes before the end of the baking time. Let the cake cool down a little in the oven, take it out and let it cool down.
- 6
For the compote, put 150 g cherries in a bowl. Add jam sugar and puree with a hand blender for 45 seconds. Fold in the rest of the cherries (approx. 200 g). Dust the cake with icing sugar.
- 7
Add cherry grits.
Nutrition Facts
330 kcal
32 g
16 g
11 g
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