Cherry Cheese-Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter. Put 175 g Amarettini in a freezer bag and crumble finely with a cake roll. Add 1 tablespoon of sugar to the butter and stir over low heat until the sugar is dissolved. Add the Amarettini while stirring and leave to cool briefly. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the breadcrumb mixture, press down firmly and chill for about 30 minutes.

2. 2

   Wash, de-stem and stone the cherries. Wash lemon hot, grate dry and grate the peel. Halve the lemon and squeeze the juice. Soak the gelatine in cold water. Mix cream cheese, yoghurt, 150 g sugar, vanillin sugar, lemon zest and juice with the whisk of the hand mixer for 1-2 minutes. Squeeze the gelatine, dissolve at low heat and mix with 2-3 tbsp. cream cheese cream. Then stir into the remaining cream. Whip the cream until stiff. As soon as the cream begins to gel, fold in the cream. Spread 1/2 of the cream into the mould. Spread about 2/3 of the cherries on top.

3. 3

   Then stir into the remaining cream. Whip the cream until stiff. As soon as the cream begins to gel, fold in the cream. Spread 1/2 of the cream into the mould. Spread about 2/3 of the cherries on top. Add the rest of the cream, add the remaining cherries and press in a little if necessary. Chill the cake for at least 4 hours. Coarsely crumble the remaining Amarettini, sprinkle on the cheesecake and decorate with mint

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
23 g

FATS
29 g

PROTEINS
6 g