Cherry cheesecake

Name: Cherry cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 150 g Flour; 200 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 75 g Butter; 500 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 50 g Whipped cream; 30 g Semolina; 1 glass (720 ml) Cherries; 1 package red glaze; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Lemon balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

150 g Flour
200 g Sugar
2 packages Vanillin sugar
1 pinch Salt
75 g Butter
500 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
50 g Whipped cream
30 g Semolina
1 glass (720 ml) Cherries
1 package red glaze
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Lemon balm

Directions

1
For the base, mix flour, 75 g sugar, 1 packet of vanillin sugar and salt. Add butter in flakes and knead with the dough hooks of the hand mixer. Knead again with your hands to crumbles. Grease the bottom of a springform pan (24 cm Ø) and sprinkle with breadcrumbs. Spread crumbles on it and press it firmly with your hands. Mix quark, 100 g sugar, remaining vanillin sugar, lemon peel, eggs, cream and semolina with the whisks of the hand mixer.
2
Pour into the springform pan on the crumble base and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 50-60 minutes. Cover if necessary after half the baking time. In the meantime, pour the cherries into a sieve and drain well. Collect the cherry juice. Take the cake out of the oven. Remove from the edge of the springform pan with a knife and let it cool down in the pan. Spread the cherries evenly on the cooled down cake. Measure 250 ml cherry juice. Mix the cake glaze powder and the remaining sugar in a small saucepan, gradually adding the measured juice. Bring to the boil while stirring constantly. Spread the icing evenly over the cherries from the centre.
3
Remove from the edge of the springform pan with a knife and let it cool down in the pan. Spread the cherries evenly on the cooled down cake. Measure 250 ml cherry juice. Mix the cake glaze powder and the remaining sugar in a small saucepan, gradually adding the measured juice. Bring to the boil while stirring constantly. Spread the icing evenly over the cherries from the centre. Put in a cool place for about 1 hour. Then remove the cake from the mould with a knife. Decorate with lemon balm as desired. Cream tastes good with it. Makes about 12 pieces
4
Put in a cool place for about 1 hour. Then remove the cake from the mould with a knife. Decorate with lemon balm as desired. Cream tastes good with it. Makes about 12 pieces
5
waiting time approx. 3 hours