Sour cherry cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm 150 ml of milk in a pot lukewarm, dissolve yeast in it. Put flour, 50 g sugar, butter, 1 pinch of salt, 1 pinch of vanilla pulp and eggs into a mixing bowl, add yeast milk. Knead first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes

2. 2

   In the meantime, stir cornflour, 3 tablespoons sugar and 5 tablespoons milk until smooth. Bring 200 ml of milk and the remaining vanilla pulp to the boil in a saucepan. Stir the starch mixture into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove. Stir 350 g sour cream into the pudding

3. 3

   Roll out the dough rectangularly (approx. 32 x 38 cm) on a floured work surface. Carefully place the dough on a greased baking tray, spread the pudding mixture on top. Spread cherries on the cake. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes, remove from oven, let cool on a cake rack for about 1 hour. Mix 300 g sour cream with 1 tbsp. sugar, spread on the cake. cut the cake into approx. 20 pieces, dust with cinnamon

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
230 kcal

CARBS
26 g

FATS
12 g

PROTEINS
5 g