Cherry cheesecake

Name: Cherry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Morello cherries; 90 g Butter or margarine; 1 pinch Salt; 125 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 5 Eggs (size M); 150 g Flour; 1 1/2 TSP. Baking Powder; 300 g Double cream cream cheese; 150 g Vanilla Yoghurt; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Fat and flour; 1 TEASPOON Icing sugar; 7-10 Tbsp Whipped cream, cherry and lemon balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Morello cherries
90 g Butter or margarine
1 pinch Salt
125 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
5 Eggs (size M)
150 g Flour
1 1/2 TSP. Baking Powder
300 g Double cream cream cheese
150 g Vanilla Yoghurt
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Fat and flour
1 TEASPOON Icing sugar
7-10 Tbsp Whipped cream, cherry and lemon balm

Directions

1
Pour the cherries into a sieve and drain very well. Beat the fat, salt, 50 g sugar and vanilla pulp with the whisk of the hand mixer until foamy. Add 2 eggs one after the other and stir in.
2
Mix flour and baking powder and stir in two portions. Mix cream cheese, 75 g sugar, yoghurt, 3 eggs and sauce powder with the whisk of the hand mixer. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour.
3
Smooth out. Spread cherries on top and pour the icing over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Remove from the oven, place on a rack and allow to cool.
4
Remove from the mould. Dust the rim with icing sugar. Serve decorated with a dollop of cream, cherry and lemon balm.