Cheesecake with cherries
I have happened a few times to have some cottage cheese in the fridge and not know what to do with it, and the boxes of frozen or fresh cherries are almost always at my home. When I crave a refreshing cake, with a clear cheese flavor and a layer of sour cherries, I use this recipe. It’s quite classic, not difficult, just that it has a few steps that require a little attention to detail.
Quick Info
Total time: about 6 hours (including cooling)
Effective preparation time: around 1 hour
Baking time: 25-30 minutes for the base
Servings: 10-12 slices
Difficulty: medium
Recipe type: homemade cake, suitable for cool days or when you have guests
Ingredients
Base:
5 small eggs (or 4 large)
8 tablespoons sugar
2 packets vanilla sugar
4 tablespoons oil
6 tablespoons flour
1 tablespoon cornstarch
1 teaspoon baking powder
Cheese cream:
300 g creamy cottage cheese
150 g powdered sugar
1 teaspoon vanilla essence
1 teaspoon gelatin
4 tablespoons cold milk
250 ml liquid cream
Cherry jelly:
350 g cherries (pitted)
6 tablespoons sugar
250 ml water
5 tablespoons cornstarch
Preparation method
1. Base
1. Break the eggs and separate the egg whites from the yolks.
2. Mix the yolks with 5 tablespoons of sugar and vanilla sugar until the mixture becomes light in color, creamy, and doubles in volume.
3. Add the oil, continuing to mix until homogenized.
4. Beat the egg whites with a pinch of salt. When they start to stiffen, gradually add the remaining 3 tablespoons of sugar. Continue mixing until you get a firm, shiny meringue.
5. Fold half of the egg white foam into the yolk mixture, gently mixing with a spatula, from bottom to top.
6. Mix the flour with the cornstarch and baking powder and sift them twice. Add the dry mixture, spoon by spoon, over the yolk mixture, gently mixing without deflating the mixture.
7. Add the remaining beaten egg whites, also with wide movements, from bottom to top.
8. Line a round 26 cm pan with butter and flour. Pour in the mixture and level it gently.
9. Bake the base in the preheated oven for 25-30 minutes. Check with a toothpick – it should come out clean.
10. Remove the base from the pan and let it cool completely. Once cooled, cut it horizontally into two layers.
2. Cheese cream
1. Mix the cottage cheese with powdered sugar and vanilla essence until it becomes a smooth paste, without lumps.
2. Soak the gelatin in 4 tablespoons of cold milk and let it hydrate for 10 minutes.
3. Dissolve the gelatin over very low heat, stirring continuously. Do not let it boil.
4. Fold the melted gelatin into the cheese cream, mixing well.
5. Whip the liquid cream, without making it too stiff – it’s enough for it to hold on the whisk.
6. Gradually fold the whipped cream into the cheese cream with a spatula, using gentle movements. If you feel it has stiffened too much, you can add one or two tablespoons of milk to adjust the texture.
3. Assembly
1. Place the first layer of the base on a platter and mount a detachable ring around it.
2. Pour the cheese cream over the base and level it.
3. Place the second layer of the base on top of the cream.
4. Refrigerate the cake until you prepare the jelly (at least 20-30 minutes).
4. Cherry jelly
1. Put the cherries and sugar in a small pot over low heat. Stir until the sugar completely dissolves and the cherries release juice.
2. Blend the cherries while they are warm until you get a smooth puree.
3. Strain the puree through a fine sieve to remove the skins and any residues.
4. Put the resulting syrup together with 150 ml of water on the heat until it boils.
5. Dissolve the cornstarch in the remaining water (about 100 ml), then pour it over the hot syrup, stirring continuously to prevent lumps from forming.
6. Keep on low heat and stir until it thickens like pudding, then remove from heat.
7. Let the jelly cool for a few minutes, stirring occasionally, to prevent a skin from forming and to reach a tolerable temperature for the base and cream.
8. Pour the warm jelly over the cake and level it. Refrigerate for a minimum of 4-5 hours, ideally overnight.
Why I make the recipe often
I prefer it because it’s refreshing, well-balanced between sweet and sour, and the layered texture holds up well for a day or two in the fridge. It’s versatile – it works well with both fresh and frozen cherries, and it’s not expensive. It fits any more relaxed meal or for a gathering with friends.
Tips and variations
Tips
– Sifting the flour and cornstarch twice really helps the base to come out fluffier.
– Don’t overbeat the cream, otherwise it can curdle or make the cream too firm.
– The jelly should be poured when it is no longer hot, so it doesn’t deflate the cream.
Substitutions
– You can also use other sour fruits for the jelly, like raspberries or currants, while keeping the same procedure.
– If you don’t have creamy cottage cheese, mascarpone or ricotta can work, but they will slightly change the taste and consistency.
Variations
– For a more intense flavor, add grated lemon zest to the cheese cream.
– You can add a thin layer of crushed cookies between the base and cream for texture.
Serving ideas
– It cuts best after it has been refrigerated for a few good hours.
– It goes well with simple tea or black coffee.
Frequently asked questions
1. What kind of cottage cheese works best?
The most suitable is creamy cottage cheese, without excess whey and without coarse granulation.
2. Can the jelly be made with frozen fruits?
Yes, you just need to thaw them beforehand and drain them well of excess water.
3. Can I make the base a day in advance?
Yes, the base keeps well for a day at room temperature, wrapped in plastic wrap.
4. If I don’t have a detachable ring, what can I use?
You can improvise with the edge of a cake pan or assemble the cake directly in the tray if you don’t want to take it out perfectly round.
5. Can I skip the gelatin in the cream?
You can skip the gelatin if you serve it immediately and the cream has a good consistency, but otherwise the cream won’t be as firm.
Nutritional values (estimated, per serving)
Calories: approximately 280-320 kcal
Proteins: 6-8 g
Carbohydrates: 38-42 g
Fats: 10-13 g
The values vary depending on the type of cheese and the size of the portion. It is a cake balanced in caloric intake, with a moderate sugar content.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. The jelly layer will harden a bit over time, but the cream and base remain fine. Freezing is not recommended, and reheating is not necessary – it is served cold, straight from the fridge.
I have happened a few times to have some cottage cheese in the fridge and not know what to do with it, and the boxes of frozen or fresh cherries are almost always at my home. When I crave a refreshing cake, with a clear cheese flavor and a layer of sour cherries, I use this recipe. It’s quite classic, not difficult, just that it has a few steps that require a little attention to detail.
Quick Info
Total time: about 6 hours (including cooling)
Effective preparation time: around 1 hour
Baking time: 25-30 minutes for the base
Servings: 10-12 slices
Difficulty: medium
Recipe type: homemade cake, suitable for cool days or when you have guests
Ingredients
Base:
5 small eggs (or 4 large)
8 tablespoons sugar
2 packets vanilla sugar
4 tablespoons oil
6 tablespoons flour
1 tablespoon cornstarch
1 teaspoon baking powder
Cheese cream:
300 g creamy cottage cheese
150 g powdered sugar
1 teaspoon vanilla essence
1 teaspoon gelatin
4 tablespoons cold milk
250 ml liquid cream
Cherry jelly:
350 g cherries (pitted)
6 tablespoons sugar
250 ml water
5 tablespoons cornstarch
Preparation method
1. Base
1. Break the eggs and separate the egg whites from the yolks.
2. Mix the yolks with 5 tablespoons of sugar and vanilla sugar until the mixture becomes light in color, creamy, and doubles in volume.
3. Add the oil, continuing to mix until homogenized.
4. Beat the egg whites with a pinch of salt. When they start to stiffen, gradually add the remaining 3 tablespoons of sugar. Continue mixing until you get a firm, shiny meringue.
5. Fold half of the egg white foam into the yolk mixture, gently mixing with a spatula, from bottom to top.
6. Mix the flour with the cornstarch and baking powder and sift them twice. Add the dry mixture, spoon by spoon, over the yolk mixture, gently mixing without deflating the mixture.
7. Add the remaining beaten egg whites, also with wide movements, from bottom to top.
8. Line a round 26 cm pan with butter and flour. Pour in the mixture and level it gently.
9. Bake the base in the preheated oven for 25-30 minutes. Check with a toothpick – it should come out clean.
10. Remove the base from the pan and let it cool completely. Once cooled, cut it horizontally into two layers.
2. Cheese cream
1. Mix the cottage cheese with powdered sugar and vanilla essence until it becomes a smooth paste, without lumps.
2. Soak the gelatin in 4 tablespoons of cold milk and let it hydrate for 10 minutes.
3. Dissolve the gelatin over very low heat, stirring continuously. Do not let it boil.
4. Fold the melted gelatin into the cheese cream, mixing well.
5. Whip the liquid cream, without making it too stiff – it’s enough for it to hold on the whisk.
6. Gradually fold the whipped cream into the cheese cream with a spatula, using gentle movements. If you feel it has stiffened too much, you can add one or two tablespoons of milk to adjust the texture.
3. Assembly
1. Place the first layer of the base on a platter and mount a detachable ring around it.
2. Pour the cheese cream over the base and level it.
3. Place the second layer of the base on top of the cream.
4. Refrigerate the cake until you prepare the jelly (at least 20-30 minutes).
4. Cherry jelly
1. Put the cherries and sugar in a small pot over low heat. Stir until the sugar completely dissolves and the cherries release juice.
2. Blend the cherries while they are warm until you get a smooth puree.
3. Strain the puree through a fine sieve to remove the skins and any residues.
4. Put the resulting syrup together with 150 ml of water on the heat until it boils.
5. Dissolve the cornstarch in the remaining water (about 100 ml), then pour it over the hot syrup, stirring continuously to prevent lumps from forming.
6. Keep on low heat and stir until it thickens like pudding, then remove from heat.
7. Let the jelly cool for a few minutes, stirring occasionally, to prevent a skin from forming and to reach a tolerable temperature for the base and cream.
8. Pour the warm jelly over the cake and level it. Refrigerate for a minimum of 4-5 hours, ideally overnight.
Why I make the recipe often
I prefer it because it’s refreshing, well-balanced between sweet and sour, and the layered texture holds up well for a day or two in the fridge. It’s versatile – it works well with both fresh and frozen cherries, and it’s not expensive. It fits any more relaxed meal or for a gathering with friends.
Tips and variations
Tips
– Sifting the flour and cornstarch twice really helps the base to come out fluffier.
– Don’t overbeat the cream, otherwise it can curdle or make the cream too firm.
– The jelly should be poured when it is no longer hot, so it doesn’t deflate the cream.
Substitutions
– You can also use other sour fruits for the jelly, like raspberries or currants, while keeping the same procedure.
– If you don’t have creamy cottage cheese, mascarpone or ricotta can work, but they will slightly change the taste and consistency.
Variations
– For a more intense flavor, add grated lemon zest to the cheese cream.
– You can add a thin layer of crushed cookies between the base and cream for texture.
Serving ideas
– It cuts best after it has been refrigerated for a few good hours.
– It goes well with simple tea or black coffee.
Frequently asked questions
1. What kind of cottage cheese works best?
The most suitable is creamy cottage cheese, without excess whey and without coarse granulation.
2. Can the jelly be made with frozen fruits?
Yes, you just need to thaw them beforehand and drain them well of excess water.
3. Can I make the base a day in advance?
Yes, the base keeps well for a day at room temperature, wrapped in plastic wrap.
4. If I don’t have a detachable ring, what can I use?
You can improvise with the edge of a cake pan or assemble the cake directly in the tray if you don’t want to take it out perfectly round.
5. Can I skip the gelatin in the cream?
You can skip the gelatin if you serve it immediately and the cream has a good consistency, but otherwise the cream won’t be as firm.
Nutritional values (estimated, per serving)
Calories: approximately 280-320 kcal
Proteins: 6-8 g
Carbohydrates: 38-42 g
Fats: 10-13 g
The values vary depending on the type of cheese and the size of the portion. It is a cake balanced in caloric intake, with a moderate sugar content.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. The jelly layer will harden a bit over time, but the cream and base remain fine. Freezing is not recommended, and reheating is not necessary – it is served cold, straight from the fridge.