Cream cheesecake with cherries
easy
105 mins
105 mins
Ingredients
- 500 g fresh or 1 glass
- 7-10 Tbsp Sweet/sour cherries
- 100 g Almond slivers
- 275 g + some flour
- 150 g + 150 g sugar
- 2 Pckch. Vanillin sugar, salt
- 175 g + 75 g soft
- 7-10 Tbsp butter/margarine
- 1 Egg yolk + 4 eggs (size M)
- 500 g Low-fat curd
- 125 g Whipped cream
- 1 package Pudding powder
- 7-10 Tbsp "Vanilla"
- 7-10 Tbsp grated peel of 1/2 untreated lemon Icing sugar for dusting
- 7-10 Tbsp Cherries and mint
Directions
- 1
Wash, stalk and stone the cherries. Roast almonds without fat, cool. Prepare a round silicone mould (26 cm Ø) (do not grease; see page 63) or a springform pan (26 cm Ø)
- 2
First mix 275 g flour, 150 g sugar, 1 vanillin sugar, 1 pinch of salt, 175 g fat and 1 egg yolk with the dough hooks of the hand mixer, then briefly work into crumbles with lightly floured hands. Spread 2/3 of the crumbles on the bottom of the mould and press them on. Spread the cherries on top, leaving approx. 2 cm free around the edges.
- 3
Separate two eggs. Cream 75 g fat, 150 g sugar and 1 vanillin sugar. Gradually stir in 2 egg yolks and 2 eggs. Stir in quark, liquid cream, pudding powder and lemon zest
- 4
Beat 2 egg whites until stiff. Add approx. 2/3 of the almond slivers to the quark mixture. Spread on the cherries. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 15 minutes. Sprinkle the rest of the crumble on top and bake at the same temperature for about 55 minutes. Leave to cool in the mould
- 5
Sprinkle the remaining almond slivers on the cake and dust with icing sugar. If desired, decorate with cherries and mint. Whipped cream tastes good with it
Nutrition Facts
400 kcal
40 g
21 g
10 g