Cherry cheesecake

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 100 g Butter
  • 170 g Flour
  • 320 g Sugar
  • 1 Egg yolk (size M)
  • 500 g cream quark (40 % fat)
  • 500 g Low-fat curd
  • 7-10 Tbsp Juice of 1 lemon
  • 5 Eggs (size M)
  • 2 packages Pudding powder "Vanilla Flavor"
  • 400 g Cherries
  • 300 ml Cherry Juice
  • 1 package Vanillin sugar
  • 30 g Cornstarch
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cut butter into small cubes. Mix flour, butter, 70 g sugar and 1 egg yolk first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out the dough on a floured work surface until round (26 cm Ø). Line the bottom of a springform pan (26 cm Ø) with the dough.

  2. 2

    Mix curd, 200 g sugar, lemon juice, eggs and pudding powder with the whisk of the hand mixer until smooth. Pour in the quark mixture and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Take the cake out of the oven, let it cool down for about 15 minutes and remove from the edge of the springform pan with a knife. Let the cake cool down on a cake rack. As soon as the cake is almost cold, wash, clean and pit the cherries. Bring 250 ml cherry juice, 50 g sugar, vanillin sugar and cherries to the boil. Stir 50 ml juice and starch until smooth and stir into the boiling juice (with a wooden spoon). Simmer for about 1 minute while stirring, then remove from the heat. Spread the cherries in the middle of the cheesecake and chill the cake for at least 2 hours.

  3. 3

    As soon as the cake is almost cold, wash, clean and pit the cherries. Bring 250 ml cherry juice, 50 g sugar, vanillin sugar and cherries to the boil. Stir 50 ml juice and starch until smooth and stir into the boiling juice (with a wooden spoon). Simmer for about 1 minute while stirring, then remove from the heat. Spread the cherries in the middle of the cheesecake and chill the cake for at least 2 hours. Dust the edge with icing sugar before serving

  4. 4

    2 1/2 hours waiting time

Nutrition Facts

KCAL
320 kcal
CARBS
41 g
FATS
12 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

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