Chocolate cheesecake with cherries

Name: Chocolate cheesecake with cherries
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 1 glass (720 ml) Cherries; 100 g Butter; 75 g + 225 g sugar; 7-10 Tbsp 2 P. Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 100 g Flour; 50 g ground almonds (without skin); 25 g + 40 g cornstarch; 1 coated Tsp Baking Powder; 30 g Dark rasp chocolate; 3-5 Tbsp Milk; 500 g Low-fat curd; 500 g Mascarpone; 200 g Dark chocolate; 200 g Whipped cream; 1 cube (25 g) white plate fat (e.g. palmine)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
1 glass (720 ml) Cherries
100 g Butter
75 g + 225 g sugar
7-10 Tbsp 2 P. Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
100 g Flour
50 g ground almonds (without skin)
25 g + 40 g cornstarch
1 coated Tsp Baking Powder
30 g Dark rasp chocolate
3-5 Tbsp Milk
500 g Low-fat curd
500 g Mascarpone
200 g Dark chocolate
200 g Whipped cream
1 cube (25 g) white plate fat (e.g. palmine)

Directions

1
Grease a springform pan (28 cm Ø; approx. 8 cm high) and dust with flour. Drain cherries very well and dab dry with kitchen paper.
2
Cream butter, 75 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in 1 egg. Mix flour, almonds, 25 g starch, baking powder and grated chocolate and stir in briefly, alternating with the milk.
3
Paint into the mould. Chill for about 15 minutes.
4
Separate 5 eggs. Beat 5 egg yolks, 225 g sugar and 1 packet of vanilla sugar for about 3 minutes until creamy. Stir in the quark and mascarpone. Sieve 40 g starch onto the quark mixture and stir in. Beat 5 egg whites until stiff and fold into the quark mixture in portions.
5
Approx. 1⁄4 Spread the curd mixture in the springform pan on the dough. Cover with cherries. Fill in the rest of the quark mixture. In the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest shelf (gas: see
6
oven manufacturer) 1-1 1⁄4 Bake for 1 hour.
7
Turn off the oven and let the cake rest for about 20 minutes with the oven door open. Remove from the oven. Let it cool down for about 4 hours and then put it in a cool place for at least 4 hours.
8
Roughly chop the chocolate. Melt in a small pot with cream and white fat while stirring at low heat. Let it cool down for about 15 minutes and if necessary put it in a cool place until the mixture thickens a bit, stirring more often.
9
Spread the icing on the cake from the middle and possibly spread a little over the edge. Chill for about 2 hours.