Double cheesecake with cherries

Ingredients

Directions

1. 1

   Halve 1 lemon and squeeze it. Mix 1 kg quark, 250 g sugar and 4 tablespoons lemon juice. First stir in eggs one after the other, then stir in custard powder. Fill the mixture into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. After approx. 45 minutes increase the oven temperature by 25 °C if the cake is too light. Remove the cake from the oven and remove it from the edge of the springform pan with a knife.

2. 2

   Let the base cool down. Pour the cherries into a sieve, drain and collect the juice. Measure 300 ml of juice. Stir 4 tablespoons of juice and starch until smooth. Bring 260 ml juice and 2 tablespoons of sugar to the boil. Stir in the starch and let it simmer for 2-3 minutes while stirring. Remove the pot from the heat, add the cherries after about 10 minutes and set aside. Soak the gelatine in cold water. Wash 1 lemon, grate dry and grate the peel thinly. Halve the lemon and squeeze it. Mix 750 g quark, 70 g sugar, grated lemon rind, 2 tablespoons lemon juice and vanillin sugar. Squeeze the gelatine and release. Stir in 3 tablespoons of quark cream and stir into the rest of the cream.

3. 3

   Soak the gelatine in cold water. Wash 1 lemon, grate dry and grate the peel thinly. Halve the lemon and squeeze it. Mix 750 g quark, 70 g sugar, grated lemon rind, 2 tablespoons lemon juice and vanillin sugar. Squeeze the gelatine and release. Stir in 3 tablespoons of quark cream and stir into the rest of the cream. Whip cream until stiff and fold in. Place a cake ring around the cooled base. Spread 1/3 of the cream on the base, smooth it down and put it in a cool place for about 20 minutes. Carefully spread the cherries on the cream and chill for another 20 minutes. Spread the rest of the cream on the cherries and chill the cake for about 1 hour. Wash the lemon balm and dab dry. Before serving, sprinkle the cake with icing sugar and decorate with lemon balm

4. 4

   Whip cream until stiff and fold in. Place a cake ring around the cooled base. Spread 1/3 of the cream on the base, smooth it down and put it in a cool place for about 20 minutes. Carefully spread the cherries on the cream and chill for another 20 minutes. Spread the rest of the cream on the cherries and chill the cake for about 1 hour. Wash the lemon balm and dab dry. Before serving, sprinkle the cake with icing sugar and decorate with lemon balm

5. 5

   waiting time approx. 2 3/4 hours