Description
A delightful cheesecake topped with sweet, tart cherries, perfect for any celebration or a sweet treat at home.
Ingredients
Scale
- 150 g flour (Type 405)
- 60 g powdered sugar
- 100 g butter
- 1/2 egg (size M)
- 1 jar of cherries (drained weight: 350 g)
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 60 g butter
- 250 g sugar
- 3 eggs (size M)
- 2 packets vanilla pudding powder
- 200 ml milk
- 1 kg quark (20% fat)
- A little flour for the pan
Instructions
- For the base, mix flour, powdered sugar, and butter until crumbly. Add the egg last, knead the dough by hand, and let it cool in the fridge for at least 30 minutes.
- Grease a springform pan (Ø 26 cm) lightly and dust it with a little flour. Roll out the chilled dough and place it in the pan.
- Drain the cherries in a sieve and save the cherry juice. Mix 3 tablespoons of this juice with cornstarch and sugar. Bring the rest of the cherry juice to a boil. Add the cornstarch mixture to the boiling juice to make a pudding. Fold in the cherries and let it cool slightly.
- Pour the cherry filling onto the dough base.
- Preheat the oven to 160 degrees Celsius (or 140 degrees with fan).
- Cream butter and sugar together until fluffy, then add the eggs one at a time.
- Mix the vanilla pudding powder with milk until smooth and add it to the mixture. Fold in the quark and pour this batter over the cherry filling.
- Bake the cheesecake for about 50 minutes. Allow it to cool completely before removing it from the pan and serving.
Notes
Serve chilled, garnished with extra cherries or a dusting of powdered sugar. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg
Keywords: cheesecake, cherries, dessert, sweet treat, baking