John Myers
Double Cheesecake with Cherries
The perfect double cheesecake with cherries recipe with a picture and simple step-by-step instructions.
- 2 Lemons untreated
- 1 kg Lowfat quark
- 750 g Lowfat quark
- 5 Eggs
- 325 g Sugar
- 2 packet Custard powder
- 1 glass Morello cherries
- 2 tsp Food starch
- 6 sheet White gelatin
- 1 packet Vanilla sugar
- 400 ml Sweet cream
- Powdered sugar for garnish
- Grease the 26cm springform and dust with flour. Grate 1 lemon, cut in half and squeeze. Mix 1 kg quark, 5 eggs, 4 tablespoons lemon juice, 250 g sugar and 2 packets of pudding powder into the springform pan. Bake in a preheated oven at 150 ° C. for approx. 60 minutes. Allow to cool in the mold.
- Drain the cherries and collect the juice. Mix 4 tablespoons of juice with cornstarch. Boil the rest of the juice about 250ml, stir in the starch, bring to the boil. Stir in cherries, let cool.
- Soak the gelatine in cold water. Mix 750 grams of quark, 2 tablespoons of lemon juice, 75 grams of sugar, vanilla sugar and lemon zest. Squeeze out the gelatin, dissolve over low heat and mix with 3 tablespoons of quark, then stir into the rest of the cream. Whip the cream until stiff and fold in.
- Place the cake ring (8cm) around the cheesecake. Spread the cherries on top, then spread the cream on top. Chill for 4 hours. If you like, you can decorate the cake with powdered sugar or serve it.
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