Cherry cheesecake with crispy crumbles
easy
50 mins
50 mins
Ingredients
- 7-10 Tbsp slightly + 125 g cold
- 7-10 Tbsp + 75 g soft butter
- 250 g + a little + 100 g flour
- 2 tablespoons (20 g) Icing sugar
- 7-10 Tbsp Salt
- 6 eggs + 1 egg yolk (Gr. M)
- 1 glass (720 ml) Cherries
- 500 g Low-fat curd
- 200 g Double cream cheese
- 150 g + 50 g sugar
- 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1⁄2 l milk)
- 50 g ground almonds (without skin)
- 50 g Amarettini
- 7-10 Tbsp Sugar crystals
Directions
- 1
Grease a springform pan (26 cm Ø; approx. 7.5 cm high). Knead 250 g flour, icing sugar, 1 pinch of salt, 1 egg, 125 g butter in pieces and possibly 1 tbsp. water first with a hand mixer, then briefly with your hands until smooth.
- 2
Chill for about 30 minutes.
- 3
Drain the cherries. Mix quark, cream cheese, 5 eggs, 150 g sugar and pudding powder.
- 4
Roll out the short pastry on a little flour to a circle (approx. 32 cm Ø). Line a springform pan with the pastry, pressing down the edges. Prick the pastry base several times with a fork. Sprinkle half almonds on top. Spread cherries on top.
- 5
Spread the quark mixture on it. Pre-bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.
- 6
Coarsely crumble Amarettini. Knead 100 g flour, the rest almonds, 50 g sugar, 75 g butter and 1 egg yolk first with a hand mixer and then briefly with your hands to form crumbles. Mix in Amarettini.
- 7
Spread it on the cake and grate it between your fingers. Continue baking for about 40 minutes. Cool down in the mould . Sprinkle with sugar crystals.
Nutrition Facts
390 kcal
40 g
19 g
12 g
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