Cherry Cheesecake

Name: Cherry Cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 kg Sweet cherries; 50 g Fine dark chocolate (70% cocoa content); 75 g Butter or margarine; 170 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 100 g crushed almonds; 1 TEASPOON Baking Powder; 2 Egg yolk (size M); 250 g Low-fat curd; 500 Schichtkäse (20 % fat); 2 packages Pudding powder "Vanilla Flavor"; 1 TABLESPOON Flour; 400 ml Cherry nectar; 40 g flaked almonds; 100 g Whipped cream; 7-10 Tbsp Fat and semolina

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 kg Sweet cherries
50 g Fine dark chocolate (70% cocoa content)
75 g Butter or margarine
170 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
100 g crushed almonds
1 TEASPOON Baking Powder
2 Egg yolk (size M)
250 g Low-fat curd
500 Schichtkäse (20 % fat)
2 packages Pudding powder "Vanilla Flavor"
1 TABLESPOON Flour
400 ml Cherry nectar
40 g flaked almonds
100 g Whipped cream
7-10 Tbsp Fat and semolina

Directions

1
Wash the cherries, drain and stone them. Grate the chocolate finely. Cream soft fat with 50 g sugar, vanillin sugar and salt. Stir in 3 eggs bit by bit. Mix almonds with baking powder and stir into the dough. Stir in chocolate. Grease the springform pan and sprinkle with semolina.
2
Fill in the dough and smooth it down, put it in a cool place. For the cheese mixture, beat 2 eggs, egg yolks and 100 g sugar until creamy. Stir in curd cheese, Schichtkäse and 1 packet of pudding powder. Mix half of the cherries with flour and fold into the cheese mixture. Spread on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to cool in the mould. Mix 1 packet of pudding powder with 20 g sugar and stir with 6 tablespoons of cherry nectar until smooth. Bring the rest of the juice with the remaining cherries to the boil, remove from the heat. Stir in the pudding powder and simmer for 1 minute. Remove the cake from the mould. Spoon the compote onto the cake. Chill for about 1 hour.
3
Leave to cool in the mould. Mix 1 packet of pudding powder with 20 g sugar and stir with 6 tablespoons of cherry nectar until smooth. Bring the rest of the juice with the remaining cherries to the boil, remove from the heat. Stir in the pudding powder and simmer for 1 minute. Remove the cake from the mould. Spoon the compote onto the cake. Chill for about 1 hour. Roast the almonds in a pan without fat until golden brown, remove. Let it cool down. Whip cream until stiff. Pour into a piping bag with a small perforated spout. Draw lines over the cake. Sprinkle the edge with almond flakes
4
Roast the almonds in a pan without fat until golden brown, remove. Let it cool down. Whip cream until stiff. Pour into a piping bag with a small perforated spout. Draw lines over the cake. Sprinkle the edge with almond flakes
5
waiting time approx. 3 hours