Weißer Schoko-Käsekuchen mit Kirschen

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 75 g Butter
  • 150 g Biscuits (e.g. shortbread)
  • 50 g Hazelnoten (gehakt)
  • 180 g white chocolate
  • 100 g Whipped cream
  • 375 g Double cream cheese
  • 20 g + approx. 1 tablespoon sugar
  • 1 TABLESPOON Cornstarch
  • 1 Egg yolk (Gr. M)
  • 300 g Sweet cherries
  • 2 TABLESPOONS Cherry liqueur (alternatively cherry juice)
  • 1 large freezer bag

Directions

  1. 1

    Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Melt butter. Put the biscuits in a large freezer bag, seal. Roll over with a pastry roll until the biscuits are finely crumbled.

  2. 2

    Chop nuts. Mix with cookie crumbs and butter. Divide into eight ovenproof moulds (each approx. 8 cm Ø; or a greased springform pan, 18 cm Ø). Press lightly on the bottom.

  3. 3

    For the cheesecake cream break the chocolate into pieces. Heat the cream and remove from the heat. Melt the chocolate in it while stirring. Whip cream cheese, 20 g sugar, starch and egg yolk with the whisks of the mixer for about 5 minutes.

  4. 4

    Stir the chocolate cream into the cheese mixture. Spread over the biscuit bases. Bake in the hot oven for 25-30 minutes (in the springform pan for approx. 45 minutes) - the mixture is then still slightly soft in the middle.

  5. 5

    Let it cool down.

  6. 6

    For the compote, wash and stone the cherries. Stew with approx. 1 tbsp. sugar (depending on the sweetness of the cherries) and liqueur at low heat for approx. 2 minutes, then simmer for approx. 1 minute without lid.

  7. 7

    Leave to cool and serve with the cheesecakes.

Nutrition Facts

KCAL
540 kcal
CARBS
36 g
FATS
41 g
PROTEINS
7 g