Cheesecake with Cherries and Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 275 g flour
- 150 grams sugar
- 1 packet vanilla sugar
- salt
- 175 g butter, soft or mararine
- 1 egg yolk, (size.
For the cream:
- 4 medium egg (s)
- 75 g butter, soft or mararine
- 150 grams sugar
- 1 packet vanilla sugar
- 500 g low-fat quark
- 125 g whipped cream
- 1 pck. Custard powder, vanilla, for cooking
- Lemon zest, grated (from 1/2 lemon)
- 1 glass cherry (s) (sweet / sour cherries) (720ml) OR:
- 500 g cherry (s), fresh
Print Recipe
Pin Recipe Instructions
- Drain the cherries or wash, remove the stalk and stone the fresh cherries. Line a springform pan (26cm) on the bottom with baking paper and grease the edge.
- For the dough, first mix 275g flour, 150g sugar, 1 vanilla sugar, 1 pinch of salt, 175g butter / margarine and 1 egg yolk with a hand mixer (dough hook), then process into crumble with floured hands.
- Spread about two thirds of the crumble on the bottom of the springform pan and press down. Spread the cherries on top, leaving a 2cm wide border free all around.
- Separate 2 eggs for the quark mixture. Mix 75g butter / margarine with 150g sugar and 1 vanilla sugar until creamy. Gradually stir in the 2 egg yolks and 2 eggs.
- Add the quark, the liquid cream, the pudding powder and the lemon zest and stir in as well.
- Beat the two remaining egg whites until stiff and fold into the curd mixture.
- Spread the mixture on the cherries and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C) for about 15 minutes.
- Sprinkle the remaining crumble on top and bake for about 55 minutes at the same temperature. Let the cake cool in the pan (preferably overnight)
- Dust the finished cake with powdered sugar.
- Tip: The remaining egg white from the dough can also be lifted under the curd mixture (whipped into egg whites).
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