John Myers
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Cheesecake with Sour Cherries
The perfect cheesecake with sour cherries recipe with a picture and simple step-by-step instructions.
shortcrust
- 220 gr Flour
- 75 gr Butter
- 80 gr Sugar
- 1 Egg
covering
- 500 g Pitted sour cherries
- 80 gr Sugar
- 150 ml Water
- 1 pck. Custard powder vanilla
cheese cream
- 750 gr Lowfat quark
- 150 gr Sugar
- 4 Eggs
- 150 ml Milk
- 1 pck Custard powder vanilla
- 1 pck Vanilla sugar
- 1 pinch Salt
shortcrust
- Work the egg, flour, sugar and the finely chopped butter into a kneading dough. Shape into a ball, wrap in cling film and put in the refrigerator for half an hour. Then roll out and put in a springform pan (28). The dough should be larger than the base so that you can still draw a 2-3cm high edge. Pre-bake the dough at 200 degrees for 10 minutes.
topping cherries
- Put the cherries (I still had frozen ones in the freezer) in a pot with the water and bring to the boil. Mix the pudding powder with the sugar and a little water and pour into the cherries while stirring for 1 min. let simmer.
topping cheese cream
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the egg yolks, quark, sugar and vanilla sugar with the mixer until frothy. Then add the milk and pudding powder. Fold in the egg white with the spoon.
- Now first fill the cherry mixture and then the cheese cream into the springform pan. Bake at 180 degrees for about 70 minutes.
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