Cheesecake with cherries
Our cheesecake with cherries and shortcrust pastry base is fruity and creamy. Thanks to the quark, the cheesecake becomes a light and airy cake dream. You can also freeze the cake and defrost it when you have the opportunity.
INGREDIENTS (For a 26 cm springform pan)
FOR THE SHORTCRUFF PASTRY
150 g flour (type 405)
60 g powdered sugar
100 g butter
½ egg (size M)
a little flour for the pan
FOR THE CHERRY FILLING
1 jar of cherries (drained weight: 350 g)
2 tbsp starch
3 tbsp sugar
FOR THE CHEESECAKE MIXTURE
60 g butter
250 g sugar
3 eggs (size M)
2 packs of vanilla pudding powder
200 ml milk
1 kg quark (20% fat)
PREPARATION
Step 1
For the base, mix the flour, powdered sugar and butter until crumbly and finally add the egg. Knead the shortcrust pastry again by hand and chill for at least 30 minutes.
Grease a springform pan (Ø 26 cm) and dust lightly with flour. Roll out the cooled shortcrust pastry and put it in the pan.
Step 2
Put the cherries in a sieve and collect the cherry juice. Mix 3 tablespoons of cherry juice with starch and sugar, bring the remaining juice to the boil. Add the starch mixture to the boiling cherry juice and cook it into a pudding. Add the cherries, let the mixture cool slightly.
Step 3
Put the cherry filling on the dough base. Preheat the oven to 160 degrees top/bottom heat (fan oven: 140 degrees). Beat the butter and sugar until fluffy, gradually add the eggs. Beat the vanilla pudding powder with milk until smooth, add to the mixture.
Mix the quark into the mixture and pour onto the cherry filling. Bake the cheesecake for approx. 50 minutes. Allow the cheesecake to cool completely, only then remove it from the pan and serve. The cake makes approx. 12 pieces.
