Buchtel cheesecake with cherries

Isreal Robertson
very easy
5 1
90 mins
90 mins


Servings: 16
  • 50 g Butter or margarine
  • 200 ml Milk
  • 1 cube (42 g) fresh yeast
  • 500 g Flour
  • 125 g Sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 175 g Marzipan paste
  • 1 glass (370 ml) Cherries
  • 250 g Cream curd
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Pudding powder "Vanilla Flavor"
  • 75 g Icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour


  1. 1

    Melt the fat in a saucepan, add the milk and warm up lukewarm. Crumble yeast into it and dissolve it while stirring. Mix flour, 50 g sugar and salt in a bowl. Add 1 egg. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 1 hour.

  3. 3

    Grease a spring plate (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out approx. 1/3 yeast dough on a floured work surface to a circle (approx. 28 cm Ø). Carefully lift into the mould.

  4. 4

    Form the remaining dough into a roll and cut into approx. 16 slices. Put approx. 1 tsp. marzipan on each slice, seal the dough around it and form it into cakes. Distribute the pastry to the inner edge of the tin.

  5. 5

    Let it go again in a warm place for about 45 minutes.

  6. 6

    Pour cherries in a sieve. Mix quark, 2 eggs, 75 g sugar and 1 pinch of salt with a whisk. Add pudding powder and mix thoroughly. Pour the quark mixture into the Buchtelring and gently swirl the cherries.

  7. 7

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom rack for approx. 45 minutes.

  8. 8

    Remove the cake from the oven, place on a cake rack and allow to cool. Remove from the tin, stir icing sugar and 2 tablespoons of water until smooth and spread it streakily over the cakes.

Nutrition Facts

240 kcal
39 g
6 g
7 g