John Myers
Black Forest Cherry Cheesecake
The perfect black forest cherry cheesecake recipe with a picture and simple step-by-step instructions.
- 200 g Chocolate biscuits
- 60 g Butter
- 60 g Cinnamon
- 500 g Lowfat quark
- 500 g Sour cream
- 3 Eggs
- 1 packet Pudding powder
- 100 g Sugar
- 20 g Vanilla sugar
- 80 g Flour
- 1 Glass Cherries Morello cherries
- 3 cl Kirsch
- 200 g Block chocolate
- 100 ml Cream
- 100 ml Rapeseed oil
- Crumble biscuits in a freezer bag with a rolling pin. Melt the butter and mix with the crumbs and cinnamon. Line a baking pan (26cm) with baking paper and grease the edge of the baking pan with rapeseed oil! Spread the butter crumbs in the baking pan and press firmly!
- Mix the quark, sour cream, eggs and pudding powder well. Mix the flour, sugar and vanilla sugar and stir into the quark mixture! Then stir in 2cl of kirsch and marinate the cherries with the rest of the kirsch!
Preheat the oven to 180 degrees!
- Put the quark mixture on the Kecksboden and distribute the marinated cherries on it, write down the cherry liquor from the soak! That evaporates during baking! Then bake in the oven for 60 minutes! Then switch off the oven, leave the cake in the oven and cool with the door open.
- Then melt 180g chocolate in a water bath and stir in the cream well! Roughly chop 20g chocolate! Spread the melted chocolate on the cake and cover with chopped chocolate. Chill overnight and then serve!
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