Chai cheesecake with cherries

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 200 g Caramel biscuits
  • 100 g Butter
  • 1 glass (720 ml) Cherries
  • 35 g Cornstarch
  • 1 package Vanillin sugar
  • 6 sheets Gelatine
  • 600 g Double cream cream cheese
  • 50 ml Syrup with Chai-Flavour
  • 100 g Sugar
  • 400 g Whipped cream
  • 7-10 Tbsp Oil
  • 1 Freezer bag

Directions

  1. 1

    Pour the pastry into a freezer bag and crumble finely with a dough roll. Melt butter in a pot. Mix cookie crumbs and butter. Spread the bottom of a springform pan (26 cm Ø) with oil.

  2. 2

    Add the breadcrumb mixture and press to a smooth base, chill.

  3. 3

    Pour the cherries into a sieve and collect the juice. Mix the starch with 2 tablespoons of juice. Boil up the rest of the juice with vanilla sugar in a pot, stir in the mixed starch and simmer for about 1 minute, stirring continuously.

  4. 4

    Remove from heat, carefully stir in the cherries and allow to cool.

  5. 5

    Soak gelatine in cold water. Mix cream cheese, syrup and sugar. Whip the cream with the whisks of the hand mixer until stiff. Melt the gelatine in a small pot, stir in 2 tbsp. cream cheese cream and stir into the remaining cream.

  6. 6

    Fold in the cream. Spread the cream on the biscuit base and pull about half of the stewed cherries into the cream. Chill the cake for at least 5 hours (preferably overnight). Carefully remove the cake from the tin and add the remaining compote.

Nutrition Facts

KCAL
390 kcal
CARBS
29 g
FATS
27 g
PROTEINS
6 g