Cheesecake with cherry cream
easy
90 mins
90 mins
Ingredients
- 125 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 3 TABLESPOONS Semolina
- 50 g crushed almonds
- 500 g Low-fat curd
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 1 glass (720 ml; separation weight: 460 g) Morello cherries
- 250 g Whipped cream
- 3 TABLESPOONS Pistachio kernels
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream fat, 175 g sugar and vanillin sugar. Separate the eggs. Add the egg yolks to the foam mixture and stir until creamy. Add semolina, almonds, quark, lemon peel and lemon juice and stir well.
- 2
Beat the egg whites until stiff and fold into the curd mixture. Grease a springform pan (26 cm Ø) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.
- 3
If necessary, cover the cake at the end of the baking time so that it does not get too dark. Let the cake cool down. Drain the cherries on a sieve. Whip cream and remaining sugar until stiff, fold in 2/3 of the cherries.
- 4
Spread the mixture on the cake base. Grind half of the pistachios finely. Sprinkle cake edge with icing sugar and ground pistachios. Serve the cake decorated with the remaining cherries and the whole pistachio kernels.
- 5
Results in about 16 pieces.
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