Cherry cheesecake with meringue

Bo Carpenter
very easy
3 2
90 mins
90 mins


Servings: 16
  • 100 g Butter
  • 200 g Wholemeal butter biscuits
  • 500 g Cherries
  • 400 g Double cream cream cheese
  • 500 g Cream curd
  • 1 Organic Lemon
  • 350 g Sugar
  • 1 package Vanillin sugar
  • 30 g Cornstarch
  • 6 Eggs (size M)
  • 1 pinch Salt
  • 2 TABLESPOONS flaked almonds
  • 7-10 Tbsp Grease


  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

370 kcal
37 g
20 g
9 g