Cherry cheesecake with meringue

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt the butter in a small pot. Finely crumble the biscuits in the universal chopper, mix with the butter. Grease a springform pan (26 cm Ø). Spread the crumb mixture in the form and press it to a flat bottom.

2. 2

   Cold. Wash the cherries, drain and stone them. Wash lemon hot, grate dry, finely grate peel. Halve lemon and squeeze juice.

3. 3

   Stir cream cheese, quark, lemon peel and juice, 200 g sugar and vanillin sugar until smooth. Stir in starch, separate 3 eggs. Put the egg whites in a cool place. Gradually add egg yolks and 3 eggs to the quark mixture.

4. 4

   Put half of the mixture into the mould and smooth it down. Carefully spread the cherries on top. Add the rest of the quark mixture and smooth it down. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

5. 5

   manufacturer) bake for about 1 hour. Leave to rest for approx. 10 minutes in a switched-off oven. Remove from the oven and let it cool down on a cake rack.

6. 6

   Beat egg white and salt until stiff. Gradually add 150 g sugar. Take the cake out of the tin. Spread the meringue mixture on the cake and spread loosely. Sprinkle with almond flakes.

7. 7

   Briefly bake under the hot grill of the oven (approx. 240 °C) until the tips are browned. Let them cool down.

Nutrition Facts

KCAL
370 kcal

CARBS
37 g

FATS
20 g

PROTEINS
9 g