Cherry cheesecake with chocolate base

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 7-10 Tbsp slightly + 125 g cold + 100 g soft butter
  • 50 g Dark chocolate
  • 250 g + some flour
  • 1 (10 g) easy go. tablespoon cocoa
  • 50 g + 125 g sugar, salt
  • 5 Eggs (Gr. M)
  • 750 g (720 ml) fresh or 1 jar of sour cherries
  • 750 g Low-fat curd
  • 100 g Whipped cream
  • 1 package Pudding powder "Vanilla"
  • 1 glass (340 g) Cherry Jam
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease a springform pan (26 cm Ø; approx. 8 cm high). Chop the chocolate, melt it in a hot water bath and let it cool down. Knead 250 g flour, cocoa, 50 g sugar, 1 pinch of salt, 1 egg, 125 g butter in pieces and liquid chocolate first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the dough and chill for about 30 minutes

  2. 2

    Wash the cherries and, except for some for decoration, remove the stalks and stones

  3. 3

    Roll out the dough on a little flour and make it round (about 30 cm Ø). Put it into the form, pressing 2-3 cm up at the edge. If necessary, cut straight with a dough wheel. Put it in a cold place

  4. 4

    Mix 100 g butter and 125 g sugar until creamy. Stir in 4 eggs individually. Stir in quark, cream and pudding powder. Spread into the mould. Spread cherries on it and press a little bit into the cheese mixture

  5. 5

    Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/4 hours. Leave to cool in the mould

  6. 6

    Warm the jam. Spread on the cake. Chill for about 15 minutes. Dust the edge with icing sugar and decorate with the remaining cherries

Nutrition Facts

KCAL
390 kcal
CARBS
45 g
FATS
17 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

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