Cherry cheesecake from the tray
very easy
90 mins
90 mins
Ingredients
- 325 g + something cold butter
- 550 g + something Flour
- 225 g + 225 g Sugar
- Two pck. Vanilla sugar
- 7-10 Tbsp Salt
- 7 Eggs (Gr. M)
- 3 TABLESPOONS crushed almonds
- 500 g Low-fat curd
- 400 g Double cream cheese
- 1 pck. Crema pasticcera alla vaniglia in polvere (per la cottura)
- 6 TABLESPOONS cherry jam
- 300 g Frozen sour cherries
- 1 TABLESPOON Cornstarch
- 50 g Coconut flake
- 50 g demerara sugar
- 7-10 Tbsp Icing sugar
Directions
- 1
Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. For the dough, mix 550 g flour, 225 g sugar, 1 vanilla sugar, 1 pinch of salt, 1 egg and 325 g butter in pieces in a large mixing bowl, first with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Scarcely 2⁄3 Press the dough in the fat pan to a smooth base. Prick the base several times with a fork. Sprinkle with almonds.
- 2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate 6 eggs. Mix egg yolks, quark, cream cheese, 225 g sugar and 1 vanilla sugar. Stir in pudding powder well. Beat egg whites until stiff and fold in portions. Stir the jam until smooth and fold in carefully in streaks. Spread the quark cream on the base in the fat pan. Mix the frozen cherries and starch well and spread evenly on the cream. Bake in a hot oven for 55-60 minutes.
- 3
Meanwhile, for the crumbles, knead the rest of the dough, grated coconut and brown sugar with your hands to make crumbles. Take the cake out of the oven after about 20 minutes baking time, spread the crumbles on top and bake to finish.
- 4
Take the cake out of the oven and let it cool down on a cake rack. Dust with icing sugar.
Nutrition Facts
420 kcal
46 g
21 g
10 g
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