Cherry-caramel cheesecake

Ingredients

Directions

1. 1

   For the short pastry, knead 100 g butter, flour, 50 g sugar, 1 pinch of salt and 1 egg to a smooth dough. Wrap in cling film and chill for about 30 minutes. Then roll out between 2 layers of foil round (approx. 34 cm Ø). Grease a springform pan (26 cm Ø) and line with the dough. Pull up the dough by the edge by approx. 4 cm and press it on. Prick the base several times with a fork.

2. 2

   Put it in a cold place. Wash and stone the cherries (or drain the cherries from the jar; turn in 2 tablespoons of flour). Cut candies into pieces. Separate 4 eggs. Mix 125 g butter, 150 g sugar, 1 pinch of salt and vanilla sugar with the whisks of the hand mixer for about 5 minutes until creamy. Stir in the egg yolk. Stir in quark, semolina and lemon juice as well. Beat the egg white until stiff, add 25 g sugar. Carefully fold in the cherries and sweets first, then the beaten egg white. Pour onto the shortcrust pastry base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 60-70 minutes. Cover if necessary after half the baking time.

3. 3

   Stir in quark, semolina and lemon juice as well. Beat the egg white until stiff, add 25 g sugar. Carefully fold in the cherries and sweets first, then the beaten egg white. Pour onto the shortcrust pastry base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 60-70 minutes. Cover if necessary after half the baking time. Place the cake on a grid, remove from the edge and let it cool in the tin. Remove from the mould and serve dusted with icing sugar