Vanilla cheesecake with cherry sauce

Name: Vanilla cheesecake with cherry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp some + 100 g soft butter; 60 g + 125 g sugar; 7-10 Tbsp 1 1⁄2 Tsp liquid vanilla flavour (vial); 4 Eggs (Gr. M); 125 g Flour; 1 knife tip Baking Powder; 250 g Low-fat curd; 600 g Double cream cheese; 1 glass (720 ml) Cherries; 2 (20 g) slightly heaped Tbsp; 7-10 Tbsp Cornstarch; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp some + 100 g soft butter
60 g + 125 g sugar
7-10 Tbsp 1 1⁄2 Tsp liquid vanilla flavour (vial)
4 Eggs (Gr. M)
125 g Flour
1 knife tip Baking Powder
250 g Low-fat curd
600 g Double cream cheese
1 glass (720 ml) Cherries
2 (20 g) slightly heaped Tbsp
7-10 Tbsp Cornstarch
baking paper

Directions

1
Grease the springform pan (approx. 26 cm Ø). For the sponge mixture mix 100 g butter, 60 g sugar and 1⁄2 TL vanilla flavouring with the whisks of the mixer until creamy. Stir in 1 egg. Mix flour and baking powder and stir in briefly.
2
Fill the dough into the mould and smooth it down.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Beat 3 eggs, 125 g sugar and 1 teaspoon vanilla flavouring until very frothy. Then stir in curd cheese and cream cheese. Put cream on the dough in the mould and smooth it down.
4
Bake in a hot oven on the lowest shelf for about 45 minutes. After approx. 20 and approx. 40 minutes baking time, remove the cake from the edge all around with a knife (so that the surface does not tear open).
5
Turn off the oven and let the cake cool down with the oven door open.
6
Drain the cherries in a sieve, collecting the juice. Boil up the juice in the pot. Stir starch and 2 tablespoons of water until smooth. Remove the pot from the heat and stir in the starch. Simmer for about 1 minute while stirring. Stir in cherries, let cool down.
7
Serve the cheesecake with the cherry sauce.