Cherry cheesecake

Ingredients

Directions

1. 1

   Chop the chocolate and carefully melt it over a hot water bath, let it cool down. Mix flour, 50 g sugar, salt and cocoa. Add 1 egg, 125 g butter in flakes and chocolate. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and chill for about 30 minutes. Wash and drain the cherries.

2. 2

   Set some aside for decoration, remove stalks and stones from the rest. Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Put the dough into a greased springform pan (26 cm Ø) and press down the rim. Cut straight with a dough wheel. Put the mould in a cold place. Mix 100 g soft butter and 125 g sugar until creamy. Stir in 4 eggs one after the other. Stir in quark, cream and pudding powder. Pour the quark mixture into the mould and smooth it down. Spread cherries on top. Carefully press something into the cheese mixture with the flat of your hand. Bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the second rack from the bottom for 65-70 minutes.

3. 3

   Stir in 4 eggs one after the other. Stir in quark, cream and pudding powder. Pour the quark mixture into the mould and smooth it down. Spread cherries on top. Carefully press something into the cheese mixture with the flat of your hand. Bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) on the second rack from the bottom for 65-70 minutes. Leave to cool in the pan on a cake rack for approx. 3 hours. Remove the cake from the tin. Warm up the cherry jam slightly. Spread on the cake. Chill for about 15 minutes. Dust with icing sugar and decorate with cherries set aside

4. 4

   Leave to cool in the pan on a cake rack for approx. 3 hours. Remove the cake from the tin. Warm up the cherry jam slightly. Spread on the cake. Chill for about 15 minutes. Dust with icing sugar and decorate with cherries set aside