Cherry cheesecake with cookie base

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Melt 60 g butter in a saucepan, remove from the heat and allow to cool slightly. Fill cookies into a large freezer bag and crumble finely with a rolling pin. Mix cookies and butter well in a mixing bowl. Seal the rim or bottom of a springform pan (26 cm Ø) well with aluminium foil. Brush the base thinly with oil. Add the cookie crumbs and press them into a smooth dough with your hands. Chill for about 45 minutes.

2. 2

   Wash and stone the cherries. Mix 100 g soft butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Stir in quark. Sift the pudding powder and starch on top and stir in. Carefully fold in 300 g cherries. Pour into the springform pan on the cookie base, smooth it down and put it on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time.

3. 3

   Put 200 g cherries in a mixing bowl. Add gelling magic and puree with a blender for about 45 seconds. Fill half into a glass, close well and use for other purposes (spread). Mix the remaining cherries into the remaining mixture

4. 4

   Take the cake out of the oven, place it on a grid, remove it from the edge of the springform pan immediately and let it cool down in the pan. Remove from the mould, place on a cake plate, dust the edge with icing sugar, cut out some pieces. Put some cherry jam on each piece and add the rest of the jam

5. 5

   waiting time 4-5 hours

Nutrition Facts

KCAL
430 kcal

CARBS
43 g

FATS
22 g

PROTEINS
15 g