Cherry cheesecake with amarettini and almonds

Name: Cherry cheesecake with amarettini and almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 40 g Amarettini; 175 g soft butter; 175 g Sugar; 1 pinch Salt; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 4 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 1 package Sauce powder "Vanilla flavor; 500 g Low-fat curd; 250 g Double cream cream cheese; 40 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
40 g Amarettini
175 g soft butter
175 g Sugar
1 pinch Salt
7-10 Tbsp juice and peel of 1/2 untreated lemon
4 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
1 package Sauce powder "Vanilla flavor
500 g Low-fat curd
250 g Double cream cream cheese
40 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Drain the cherries well in a sieve. Coarsely crumble the Amarettini. Spread the cherries on kitchen paper and dust lightly with flour
2
Put butter, sugar, salt, lemon juice and zest in a large bowl. Stir with the whisks of the hand mixer for about 3 minutes. Mix eggs, pudding powder and sauce powder, stir in curd and cream cheese and then mix everything with the butter to a smooth cream
3
Grease the box-shaped dish (25 x 10, 5 cm; 7.5 cm high) well and sprinkle with flaked almonds. Fill the quark mixture, cherries and Amarettini alternately into the mould. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Leave the finished cake to rest in the switched-off oven for approx. 10 minutes. Remove from the oven and remove from the edge with a knife. Let the cake cool down in the mould on a cake rack for at least 4 hours. Carefully turn the cake over and cut into slices
4
waiting time approx. 4 hours