Cherry cheesecake
easy
90 mins
90 mins
Ingredients
- 150 g Flour
- 175 g + 1 teaspoon sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 75 g soft butter
- 750 g Cream quark (40 % fat in dry matter)
- 5 Eggs (size M)
- 1 Bottle of vanilla aroma
- 7-10 Tbsp grated rind of 1 untreated lemon
- 60 g Common wheat semolina
- 500 g Cherries
- 1/4 l Cherry nectar
- 1 package red glaze
- 2 TABLESPOONS Raspberry Jelly
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
Directions
- 1
Mix flour, 75 g sugar, vanillin sugar and salt. Add butter in flakes. First knead into crumbles with the dough hooks of the hand mixer, then with your hands. Grease the bottom of a springform pan (26 cm Ø; approx. 8 cm high). Spread crumbles on it and press it firmly with your hands. Chill for about 30 minutes.
- 2
Mix quark, eggs, flavour, 100 g sugar, lemon peel and semolina with the whisks of the hand mixer. Spread on the crumble base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let cool off in the springform pan. Wash the cherries, remove the stalks and pit them. Spread on the cake. Mix the cake glaze powder and 1 teaspoon of sugar. Stir in cherry nectar and raspberry jelly. Bring to the boil while stirring. Spread the glaze evenly over the cherries from the middle. Chill for about 1 hour. Remove the cake from the mould with a knife.
- 3
Mix the cake glaze powder and 1 teaspoon of sugar. Stir in cherry nectar and raspberry jelly. Bring to the boil while stirring. Spread the glaze evenly over the cherries from the middle. Chill for about 1 hour. Remove the cake from the mould with a knife. Decorate with lemon balm. Whipped cream tastes good with it
- 4
3 hours waiting time
Nutrition Facts
350 kcal
39 g
15 g
12 g