Cheesecake with cherry compote
very easy
75 mins
75 mins
Ingredients
- 100 g soft butter
- 225 g Sugar
- 4 Eggs (size M)
- 1 pinch Salt
- 3 packages Vanillin sugar
- 2 packages Pudding powder "Vanilla Flavor"
- 1 kg Low-fat curd
- 200 g Whipped cream
- 250 g Regina Cherries
- 150 ml Cherry nectar
- 1 Organic Orange
- 1 Cardamom capsule
- 1 Star Anise
- 1/2 Cinnamon stick
- 10 g Cornstarch
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Grease
- baking paper
Directions
- 1
Cream butter, 200 g sugar, eggs, salt, 2 sachets vanilla sugar and custard powder with the whisk of the hand mixer. Stir in curd and cream. Line the bottom of a well-closing springform pan (26 cm Ø) with baking paper and grease the rim. Pour in the quark mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes
- 2
Wash the orange and peel the peel with a peeler. Squeeze the juice from the orange. Wash the cherries, remove the stalks, halve them and remove the stones. Boil up cherry nectar, 25 g sugar, 1 packet vanilla sugar, orange peel, cardamom, star anise and cinnamon stick. Mix orange juice and starch and stir into the boiling compote. Let simmer for about 1 minute while stirring. Remove from heat, remove spices, pour over the cherries and mix well. Let the compote cool down
- 3
Turn off the oven, open the oven door and let the cake cool down in the oven for about 30 minutes. Remove the cake and put it in a cool place for about 2 hours. Remove the cake from the tin and remove the baking paper. Spread cherry compote on the cake and dust the cake edge with icing sugar
- 4
waiting time approx. 2 1/2 hours
Nutrition Facts
330 kcal
35 g
15 g
15 g
More Delicious Recipes
