Cherry cheesecake pie

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 200 g cold butter
  • 100 g clarified butter
  • 400 g + 2 tablespoons flour
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS + 150 g sugar
  • 200 g frozen cherries
  • 100 g Pecan kernels
  • 200 g ripened cream
  • 400 g Schmand
  • 2 TABLESPOONS Wheat semolina
  • 7-10 Tbsp a few drops of vanilla essence
  • 4 Eggs (size M)
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the dough, cut butter and lard into small pieces and freeze for about 30 minutes. Mix 400 g flour, 1/2 tsp salt and 2 tbsp sugar in a bowl. Add butter and lard to the flour mixture and crumble the fat into even smaller pieces with your fingertips.

  2. 2

    Add 150 ml ice-cold water and knead briefly until just enough dough is formed (do not knead for too long!). Form a flat slice of dough on a floured work surface (dough is soft, but can be rolled out after cooling), wrap in cling film and chill for approx. 2 hours.

  3. 3

    Let the cherries thaw slightly. Coarsely grind the pecans. Grease a pie mould (approx. 1.5 litres capacity, 23 cm Ø; 6 cm high). Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 34 cm Ø).

  4. 4

    Lay out the mould with it, press the edge slightly. Sprinkle the bottom with pecans. Stir sour cream, sour cream, semolina, vanilla essence and 150 g sugar until smooth. Separate 1 egg. Stir 2 eggs and egg yolks into the sour cream.

  5. 5

    Beat the egg white with 1 pinch of salt until stiff. Fold under the sourdough. Dust the cherries with 2 tbsp. flour, mix and fold into the custard. Fill cream into the mould.

  6. 6

    Whisk 1 egg. Spread the edge of the dough with it. Roll out the rest of the dough on a floured work surface until round (approx. 24 cm Ø). Cut out 2 circles (each approx. 3 cm Ø) next to each other. Carefully place the dough sheet on the cake.

  7. 7

    Cut off protruding edges. Notch the edge of the dough with a fork, pressing the edges of the dough together. Form 2 stems and leaves from the remaining dough. Decorate the surface with them, brush with egg.

  8. 8

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for approx. 50-55 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time.

  9. 9

    Remove and let it cool down on a cake rack.

Nutrition Facts

KCAL
440 kcal
CARBS
34 g
FATS
30 g
PROTEINS
7 g