Tender cherry cheesecake with macadamia crumbles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the base, put 250 g flour, 125 g butter in flakes, 50 g sugar, 3 tablespoons water and 1 egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out to a circle (approx. 35 cm Ø) on a floured work surface. Pour into a greased tart mould (29 cm Ø, with lift-off base) sprinkled with flour and press the rim down. Prick several times with a fork and chill for about 30 minutes

2. 2

   Drain the cherries in a sieve. Finely chop the nuts. Mix 150 g flour, 75 g sugar, 1 pinch of salt and nuts. Separate 1 egg. Add the egg yolks and 120 g butter. First with the dough hooks

3. 3

   Mix quark, 2 eggs, egg white, 100 g sugar and sauce powder with the whisk of the hand mixer. Cut the baking paper into a circle (approx. 30 cm Ø) and lay it on the cake base. Spread dried fruit on top

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for 10-15 minutes in a blind oven. Remove, carefully lift the baking paper with dried peas out of the tin. Bake for another 5 minutes on the lower rack at the same temperature

5. 5

   Remove the base, add the curd mixture and cover with cherries. Spread crumbles on top. Bake the cake at the same temperature for 10-15 minutes. Reduce the oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake the cake in 15-20 minutes

Nutrition Facts

KCAL
470 kcal

CARBS
52 g

FATS
24 g

PROTEINS
12 g