John Myers
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Cheesecake with Cherries and Macaroon Sprinkles
The perfect cheesecake with cherries and macaroon sprinkles recipe with a picture and simple step-by-step instructions.
Dough:
- 300 g Flour
- 20 g Cocoa powder
- 50 g Chocolate 70%
- 150 g Curd
- 7 tbsp Milk
- 7 tbsp Oil
- 75 g Sugar
- 1 Bourbon vanilla sugar
- 1 Baking powder
- 1 pinch Salt
Streusel:
- 175 g Flour
- 125 g Soft butter
- 50 g Desiccated coconut
- 80 g Sugar
- 1 Bourbon vanilla sugar
- 1 Egg yolk
Cherry filling:
- 1 great Pitted cherries (from the jar)
- 35 g Food starch
- 1 tbsp Sugar
Pot cream:
- 500 g Curd
- 75 g Sugar
- 2 Egg yolks
- 3 Protein
- 1 packet Custard powder
- 1 pinch Salt
Dough:
- Chop the chocolate, melt it in a water bath and let it cool over. Mix the curd cheese, milk, oil, sugar, vanilla sugar and salt and stir in the chocolate. Mix and knead the flour, cocoa powder and baking powder.
Streusel:
- Knead all ingredients to make crumble and chill.
Cherry filling:
- Drain the cherries, collect the juice. Mix 7-8 tbsp and starch. Bring the remaining juice and sugar to the boil, stir in the starch and simmer for about 1 minute. Then mix in the cherries and let cool.
Pot cream:
- Beat the egg whites with a pinch of salt until stiff and pour in 25 g of sugar. Mix the remaining ingredients together well and fold in the egg whites.
Finish:
- Set a square, adjustable baking frame to 25 x 30 cm. Roll out the dough and press up an approx. 3-4 cm high edge.
- Place the cherry filling lengthways in the middle as strips on the dough, then pour the curd cream on the right and left of the cherry filling and finally spread the streusel over it.
- Bake in the preheated oven with convection at 160 ° for approx. 50 minutes. Cover up if necessary if the sprinkles get too dark.
- Let the cake cool, cut in half lengthways and cut into strips.
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