Cottage cheese cake

Ingredients for 1 servings:

• 100 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 1 pinch of salt
• 70 g cane sugar
• 100 g butter
• 100 g quark (low-fat quark)
• ½ lemon(s) – zest
• 1 lemon(s), the juice, if necessary
• 2 tbsp water, if necessary
• 12 sheets of gelatin
• 250 ml milk
• 100 g cane sugar
• 1 tsp vanilla powder Bourbon OR
• ½ lemon(s) – zest
• 800 g cottage cheese (granulated cream cheese)
• 600 g sour cream
• 6 sheets of gelatin
• 700 g cherry(s), frozen or more
• 2 tbsp cane sugar, 1-2 tbsp
• 1 pinch of salt
• 2 cl Kirschwasser (cherry brandy) or just water

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

gluten-free + egg-free + own recipe

Base: For the base, knead/stir together all ingredients except the lemon juice or water. This usually results in crumbs. To combine these into a cohesive dough, add another 3-5 tbsp of lemon juice or water. Line a 26 cm ring tin with baking paper. Remove the base with the baking paper, place the dough on it, cover with a layer of baking paper, and press the dough into shape with the heel of your hand or a rolling pin. Place the base with the two layers of baking paper into the tin, level the dough again, and press down the edges if necessary. Leave to rest in the refrigerator for approx. 60-120 minutes. The top layer of paper can now be easily removed. Bake in a cold oven at approx. 150°C fan/convection oven for approx. 30 minutes until light brown, or in a preheated oven at 190°C, bake on the middle rack for 8-12 minutes. Allow to cool. Filling: Soak the gelatin leaves in cold water for 10 minutes. Hang a small, dry pot over a larger pot of boiling water. Add the squeezed gelatin leaves to the smaller pot to dissolve, stir, and leave in the pot until it forms a clear “soup.” Remove from the heat. For the cheesecake, bring the milk to a boil with the sugar, salt, and vanilla powder, stirring constantly. Remove from the heat and stir into the hot, dissolved gelatin. Chill the milk. Mix the cottage cheese and sour cream together. When the milk begins to set, stir in the mixed mixture. Pour the cheesecake mixture onto the cooled cake base and smooth it down. Topping: Bring frozen cherries to a boil with kirsch, sugar, and salt. Remove from the heat, add the squeezed gelatin leaves one at a time, stir, and dissolve. Let cool. When it begins to set, pour onto the cake and let cool or set in the refrigerator. This goes relatively quickly, as both types are already setting. Note: If you don’t use alcohol when boiling, you can also use less gelatin.