Cherry cheesecake with almonds

Name: Cherry cheesecake with almonds
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 35 g flaked almonds; 3 Eggs (size M); 1 pinch Salt; 500 g Low-fat curd; 250 g Schmand; 150 ml Milk; 7-10 Tbsp juice of 1/2 lemon; 200 g Sugar; 1 package Cheesecake help; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
35 g flaked almonds
3 Eggs (size M)
1 pinch Salt
500 g Low-fat curd
250 g Schmand
150 ml Milk
7-10 Tbsp juice of 1/2 lemon
200 g Sugar
1 package Cheesecake help
7-10 Tbsp Grease

Directions

1
Drain the cherries well in a sieve. Grease a box mould (25 cm long; 1.5 litres capacity), sprinkle with almonds and press on if necessary. Separate the eggs. Beat egg white and salt until stiff. Put curd and sour cream in a bowl. Stir in egg yolks, milk, lemon juice, sugar and cheesecake aid one after the other. Carefully fold in the beaten egg whites and cherries.
2
Fill the quark mixture into the mould, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. After about 40 minutes of baking time, slide a baking tray over the cake. Remove from the oven, place on a cake rack, remove from the edge with a knife and leave to cool in the tin for approx. 1 hour. Remove the cake from the edge again with a knife and carefully turn out of the tin. Cut into slices and arrange on a plate
3
Waiting time approx. 1 hour