Ricotta Cherry Cheesecake

Ingredients for 1 servings:

• 150 g flour
• 100 g butter
• 50 g sugar
• 1 egg yolk
• 1 pinch of salt
• 4 eggs
• 600 g ricotta
• 200 g sour cream
• 180 g sugar
• 1 packet of vanilla sugar
• some lemon zest, grated
• some lemon juice
• 1 ½ tbsp cornstarch
• 100 g cherry(s) (Amarena cherries)
• 3 tbsp apricot jam
• 50 g almond flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

creamy ricotta on amaretto cherries, topped with delicate almond flakes

Preheat oven to 175°C. Grease a 26 cm springform pan. Knead flour, butter, sugar, egg yolks, and salt into a shortcrust pastry and line the pan with it. Pull up a small edge and chill the pan for 30 minutes. Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the ricotta with the egg yolks, sour cream, sugar, vanilla sugar, grated lemon zest, and cornstarch. Season with lemon juice and fold in the beaten egg whites. Drain the amaretto cherries well and spread them on the shortcrust pastry base. Carefully spread the ricotta cream on top. Bake the cake on the second rack from the bottom for about one hour. Then let it cool in the turned off oven for 30 minutes. Heat the apricot jam, strain it through a sieve, and spread it over the top of the cake. Lightly brown the flaked almonds in a dry pan and sprinkle them over the cake.