American cheesecake

Ingredients for 1 servings:

• 30 butter biscuits, very finely crumbled
• 80 g butter, melted
• 400 g double cream cheese
• 500 g low-fat curd cheese
• 160 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 1 jar morello cherries
• 25 g cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

New York Cheesecake

For the cake base, mix the crumbled shortbread cookies with the butter. Then pour this mixture into a springform pan (max. 26 cm in diameter) and press it firmly into the base. Place it briefly in a preheated oven at 170°C until the cheese mixture is ready. A rim is not necessary. If you use baking paper or grease the pan well, the cake will come out easily. For the cheese mixture, mix together the low-fat quark, cream cheese, sugar, vanilla sugar, and eggs, beat well until fluffy, and spread it on the cake base. Then bake the cake for 40 minutes at 170°C (top/bottom heat) or 140°C (fan oven). Let it cool and then remove from the pan. For the compote, drain the cherries in a sieve, collecting the juice and boiling it. Mix 5 tablespoons of the juice with the cornstarch, then add the mixture to the hot juice in the pot and stir in. Bring to a boil briefly, then add the cherries. Serve with cake and you have the most delicious American cheesecake.