Cherry cheesecake

Name: Cherry cheesecake
Ingredients: 200 g biscuits; 100 g butter; 350 g cream cheese; 3 eggs; 1 packet vanilla sugar; 50 g sugar; 3 tablespoons flour; 1 tablespoon vanilla extract; 300 g pitted frozen cherries; 3 tablespoons sugar; 200 ml water; 1 teaspoon anise seeds; 1 packet Dr. Oetker red cake glaze

Dessert - Cherry cheesecake by Andrada K. - Recipia

Cherry cheesecake has a biscuit base, baked cream cheese filling and a glossy layer of fruit. Once chilled, the filling holds its shape in a slice, while the cherries and red jelly make a tart, springy layer on top. I like to cut it into narrow slices while it’s cold. Preparation: 20 minutes. Cooking: 56-66 minutes. Resting: 3 hours and 20 minutes. Total time: 4 hours and 36-46 minutes. Serves: 10. About 340 kcal and 6 g protein per serving.

Ingredients

For the base

200 g biscuits
100 g butter

For the filling

350 g cream cheese
3 eggs
1 packet vanilla sugar
50 g sugar
3 tablespoons flour
1 tablespoon vanilla extract

For the topping

300 g pitted frozen cherries
3 tablespoons sugar
200 ml water
1 teaspoon anise seeds
1 packet Dr. Oetker red cake glaze

Preparation

1. Crush the biscuits finely and mix them with the melted butter. Line a springform pan with baking paper, add the biscuit mixture and press it down firmly with the bottom of a glass. 2. Mix the cream cheese with the eggs, vanilla sugar, 50 g sugar, flour and vanilla extract. Pour the filling over the base and bake at 170°C for 45-50 minutes, until the edges are set but the center still wobbles slightly. 3. Leave the cheesecake to cool for an hour. 4. Simmer the frozen cherries, 200 ml water, 3 tablespoons sugar and the anise seeds over low heat for 10-15 minutes. Strain the fruit and leave the compote to cool for 20 minutes. 5. Arrange the cherries on top of the baked filling. Mix the cooled liquid with the packet of cake glaze, following the instructions on the package, then boil it for one minute over medium heat. Pour it over the cherries. 6. Refrigerate the dessert for 2 hours before slicing.

Notes

Serve a slice with black coffee, with no sauce on top. Keep covered in the fridge for up to 3 days; you can bake the base a day ahead, but refrigerate it only once it has cooled completely. For the filling, choose a firm cream cheese with no whey on the surface; a cheese that is too wet will leave the filling softer. If you only have cottage cheese, drain it well and push it through a sieve before mixing it in, since the curds will still be visible after baking. Add the frozen cherries straight to the saucepan, but shake off any large ice crystals, which would otherwise thin the compote. Strain out the anise seeds with the fruit; their flavor stays subtle in the jelly. The jelly can run when you cut the cake if it hasn’t chilled long enough. To make it without anise, leave out the seeds; regular biscuits contain gluten, and the filling contains dairy and eggs.

Frequently asked questions

Can I use fresh cherries instead of frozen ones?

Yes, remove the pits before cooking and use the same amount of fruit. If they’re very juicy, cook them until the liquid has a syrupy consistency.

Why does the filling crack while baking?

This can happen if it stays in the oven too long. Take it out when the edges are set but the center still wobbles slightly.

What should I do if the biscuit base crumbles when I cut it?

Leave the cheesecake in the fridge for another 15 minutes before removing the pan ring. For the next slice, run the knife under hot water and wipe it dry before cutting.