Nutella – Cherry – Cheesecake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

  • 200 g flour
  • 100 g butter
  • 90 g suar
  • 1 egg (s)
  • 25 g cocoa powder, unsweetened
  • 0.5 teaspoon ½ baking powder

For covering:

  • 500 g quark, lean level
  • 1 packet vanilla sugar
  • 1 packet custard powder, vanilla flavor
  • 1 squirt lemon juice
  • 3 egg (s)
  • 120 g Nutella
  • 2 tablespoon amaretto
  • 85 g suar and 1 tablespoon extra
  • 1 glass cherry (s) or morello cherries
Nutella – Cherry – Cheesecake
Nutella – Cherry – Cheesecake

Instructions

  1. If children eat, just leave out the amaretto!
  2. For the shortcrust pastry, put all the ingredients in a bowl and knead with your hands to form a smooth dough. Wrap in foil and place in the refrigerator for at least half an hour.
  3. Drain the cherries well, if necessary pat dry with a little kitchen paper.
  4. Whisk the quark with the custard powder, lemon juice and vanilla sugar. Mix in the eggs one at a time.
  5. Pour approx. 1/3 of the cream into a separate bowl and mix well with Nutella and 1 tablespoon of sugar.
  6. Whisk the rest of the cream with 85 g sugar and the amaretto, then fold in the cherries.
  7. Take the dough out of the refrigerator, roll it out and line a greased springform pan with it. Form a border 3-4 cm high. Prick the base several times with a fork, then distribute the light cherry mixture evenly on top. Spread the Nutella mixture evenly on top and marble the creams a little with a fork.
  8. Bake at 180 ° C for 50-60 minutes. Let cool in the springform pan, only then carefully loosen the edge.
  9. My tip: since rolled-out shortcrust pastry tears easily, you can simply crumble the dough with your hands in a bowl so that it looks like crumble. Put these crumbs in the springform pan and simply press on with your hand. Leave a few sprinkles to shape the edge.

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