John Myers
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Chocolate and Cherry Cheesecake
The perfect chocolate and cherry cheesecake recipe with a picture and simple step-by-step instructions.
dough
- 250 g Butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 4 Eggs
- 2 tsp Baking powder
- 4 tbsp Unsweetened cocoa
filling
- 70 g Butter
- 140 g Sugar
- 1 packet Vanilla sugar
- 4 Eggs
- 750 g Quark
- 1 packet Custard powder
- 60 g Food starch
Covering
- 1 Morello cherries glass
- I was browsing Pinterest again and came across this recipe, which will be added to my repertoire from now on.
- Preliminary work: Let the butter (one 250g and one 70g) soften, e.g. in the microwave. Drain the morello cherries, set aside 24 cherries for the garnish and – even if it’s fiddling – cut the remaining cherries in half. Grease a high-sided baking sheet.
- For the dough, whip 250g butter with the sugar and vanilla sugar until creamy. Beat the eggs one by one. Then add the flour, baking powder and cocoa and stir in.
- Spread the dough on the greased tray and cover (sprinkle) with the halved cherries.
- For the cream, separate the eggs, beat the egg whites until stiff and set aside. Whip the 70g butter with sugar and vanilla sugar until creamy. Beat in the egg yolks one after the other. Now stir in the quark, vanilla pudding powder and starch. Fold in the egg whites.
- Stretch the quark mixture on the dough. Then distribute the 24 cherries evenly on the cake.
- Bake at 175 ° C top / bottom heat for 45-60 minutes (depending on the tray).
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