Cherry cheesecake with crumbles

Ingredients

Directions

1. 1

   For the crumbles, place flour, 150 g sugar, 1 packet of vanilla sugar, salt, grated coconut and 150 g butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then work into crumbles with your hands. Drain cherries well on a sieve. Cream 125 g butter, 150 g sugar, 1 packet vanilla sugar and salt with the whisks of the hand mixer. Add the eggs one by one and stir in.

2. 2

   Add quark, mascarpone, milk and semolina and stir in. Put half of the crumbles into a greased springform pan (26 cm Ø, with a rim at least 6 cm high). Press to a base with your hands. Sprinkle with breadcrumbs. Spread cherries on top. Pour curd mixture on top. Spread the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 60-70 minutes. If necessary, cover the cake after about 45 minutes of baking time.

3. 3

   Pour curd mixture on top. Spread the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 60-70 minutes. If necessary, cover the cake after about 45 minutes of baking time. Remove the cake from the oven, place it on a grid, carefully remove it from the edge of the springform pan and let it cool in the pan overnight. Then remove from the mould, dust the rim with icing sugar and serve on a cake plate

4. 4

   Waiting time approx. 12 hours