John Myers
Black Forest Cheesecake
The perfect black forest cheesecake recipe with a picture and simple step-by-step instructions.
- 60 g Butter
- 100 g Chocolate Cookies
- 1 Glass Sour cherries
- 120 g Sugar
- 80 g Flour
- 500 g Lowfat quark
- 500 g Cream / sour cream 30% fat
- 3 Eggs
- 200 g Dark couverture
- 100 ml Whipped cream 30% fat
- Melt the butter in a saucepan over a mild heat. Place the cling film on the board, spread the chocolate cookies on top, cover with cling film and finely crumble with a rolling pin. Add the crumbs to the pan with the melted butter and mix well. Crumb butter -Mixture in a springform pan (26 cm diameter), spread and press down with a glass. Keep cold.
- Preheat the oven to 160 degrees (convection not recommended). Drain the cherries in a sieve. Mix the sugar and flour. Mix the quark, sour cream and eggs with a whisk until smooth. Let the sugar-flour mixture trickle in while stirring.
- Place the quark mixture on the crumbly base in the springform pan. Spread the sour cherries on top. Bake in the hot oven on a grid in the lower third of the oven for 50 minutes.
- Chop the couverture into small pieces. Put 2 tablespoons aside. Melt the rest in a bowl in a saucepan with water. Pour off the water and add the cream to the saucepan. Puree with a blender until a glossy cream is formed. Spread the chocolate cream on the cheesecake and sprinkle with the rest of the chopped couverture. The butterflies were added as a decoration. They are edible from wafers.
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