Vanilla cheesecake with cherry sauce

Name: Vanilla cheesecake with cherry sauce
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 1 Basic recipe for short pastry; 7-10 Tbsp Flour; 3 Eggs (Gr. M); 125 g Sugar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 250 g Low-fat curd; 600 g Double cream cheese; 500 g Sour cherries + 1⁄4 l cherry nectar or 1 jar of cherries (720 m); 2 (20 g) slightly heaped tablespoons cornflour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
1 Basic recipe for short pastry
7-10 Tbsp Flour
3 Eggs (Gr. M)
125 g Sugar
7-10 Tbsp 1 P. Bourbon vanilla sugar
250 g Low-fat curd
600 g Double cream cheese
500 g Sour cherries + 1⁄4 l cherry nectar or 1 jar of cherries (720 m)
2 (20 g) slightly heaped tablespoons cornflour

Directions

1
For the cake, grease a springform pan with a high rim (26 cm Ø; approx. 7.5 cm high). Roll out the shortcrust pastry on a little flour round (approx. 30 cm Ø). Put it into the tin, pressing the dough on the edge.
2
Prick the base of the dough several times with a fork. Chill briefly.
3
Beat the eggs, sugar and vanilla sugar with the whisk of the mixer until foamy. Stir in curd and cream cheese briefly. Spread on the dough. In the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
4
manufacturer) bake for about 45 minutes. After approx. 20 and 40 minutes baking time, remove the cake from the edge of the pan with a knife (this way the surface does not tear open). Cool down.
5
For the sauce, wash the cherries, remove the stalks and remove stones (pour the cherries out of the glass, collecting the juice). Boil up the nectar. Mix starch and 2 tablespoons of water. Stir into the nectar, simmer for about 1 minute while stirring.
6
Fold in the cherries. Serve with cake.