Cherry cheesecake with crumbles

Name: Cherry cheesecake with crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (720 ml) Sour cherries; 225 g Butter; 175 g Flour; 225 g Sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 6 TABLESPOONS Egg liqueur; 1 kg Low-fat curd; 1 TABLESPOON Lemon juice; 1 package Cheesecake Help; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (720 ml) Sour cherries
225 g Butter
175 g Flour
225 g Sugar
7-10 Tbsp Salt
5 Eggs (size M)
6 TABLESPOONS Egg liqueur
1 kg Low-fat curd
1 TABLESPOON Lemon juice
1 package Cheesecake Help
7-10 Tbsp Grease

Directions

1
Drain the cherries well in a sieve. Melt 100 g butter and let it cool down a little. Put flour, 75 g sugar and salt in a bowl. Add 1 egg and liquid butter and knead into crumbles using the dough hooks of the hand mixer. Mix 150 g sugar and 125 g butter with the whisk of the hand mixer until creamy. Stir in 4 eggs one after the other. Mix the egg liqueur, quark, lemon juice and cheesecake aid.
2
Stir into the butter egg mixture. Fold in the cherries. Grease a square springform pan (24 x 24 cm) and pour in the quark mixture. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down
3
4 hours waiting time