Italian cheesecake with cherry compote
very easy
90 mins
90 mins
Ingredients
- 125 g soft butter
- 100 g Double cream cream cheese
- 7-10 Tbsp scraped pulp from 1/2 vanilla pod
- 200 g Sugar
- 3 Eggs (size M)
- 200 g Flour
- 1 pinch Salt
- 1 TEASPOON Baking Powder
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 4 1/2 TABLESPOONS Lemon juice
- 150 g frozen cherries
- 150 ml Almond liqueur
- 150 g cherry jam
- 1 tin(s) (400 g) sweetened condensed milk (9 % fat)
- 2 packages Cream stabiliser
- 300 g Whipped cream
- 7-10 Tbsp Grease
Directions
- 1
Cream butter, cream cheese, vanilla pulp and sugar with the whisk of the hand mixer. Add the eggs bit by bit and mix well each time. Mix flour, salt and baking powder. Stir lemon zest, 2 tbsp. lemon juice and flour mixture into the egg mixture. Fill into a greased springform pan (20 cm Ø) and smooth down
- 2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Remove the finished cake and let it cool down on a cake rack
- 3
Chop the frozen cherries roughly and mix with 50 ml almond liqueur. Bring jam to the boil, pour over the cherries and mix well. Remove the cake from the mould and cut through horizontally three times. Place the cake bases next to each other and sprinkle with the remaining almond liqueur
- 4
Whip the condensed milk with 2 1/2 tbsp. lemon juice and cream setting agent for approx. 3 minutes. Whip cream until stiff and fold into the condensed milk. Halve the cream. Spread 1/3 of one half on the bottom cake layer and spread 1/3 of the cherries on top. Cover with the 2nd cake base and repeat the process twice. Cover with the fourth base and press down lightly. Spread the other half loosely over the cake. Place the cake in the freezer for about 5 hours. Place the cake in the fridge approx. 30 minutes before serving
- 5
waiting time approx. 7 1/2 hours
Nutrition Facts
520 kcal
62 g
24 g
8 g
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