Cherry cheesecake dessert
When I'm not sure what to cook and want something that everyone will enjoy, I turn to cherry cheesecake. I've made this recipe several times, and it always turns out well without any complications. I like that I use plain cookies for the crust and sweet cheese for the filling, without complicated ingredients. If I have frozen fruits on hand, that's even better. The preparation is quite tidy and doesn't require many utensils or sophisticated techniques. Quick Info Total time: about 2 hours (including cooling) Preparation time: 30-40 minutes Baking time: 30-40 minutes Servings: 10-12 slices Difficulty: medium Recipe type: dessert, suitable for any season, especially when you have frozen fruits Ingredients Crust: 200 g plain cookies 100 g melted butter 2 tablespoons quince jelly 3 tablespoons Amaretto Filling: 300 g sweet cheese (I use Pilos) 100 g raw sugar zest and juice of 1 lemon 1 packet vanilla sugar 3 eggs 1 pinch of salt 1 pinch of turmeric (optional, just for color) 3 tablespoons sour cream 1 tablespoon cornstarch Topping and decoration: 500 g frozen cherries 3 tablespoons sour cherry syrup 1 teaspoon cornstarch Decoration: 200 g whipping cream 2-3 tablespoons powdered sugar Preparation Method 1. The Crust Finely crush the cookies, either in a food processor or manually (if you don't have a processor, a rolling pin works, but it takes longer). Mix the crushed cookies with the melted butter, quince jelly, and Amaretto. Prepare a round springform pan (I use one with a diameter of 22-24 cm) and grease the bottom with a bit of butter. Press the cookie mixture into the pan evenly with the back of a spoon, focusing on the edges. Chill the crust in the refrigerator for 15 minutes to set. If you want a crunchier crust, you can bake it for 10 minutes at 160°C and let it cool before adding the filling. 2. The Cheese Filling Mix the sweet cheese with the sugar and salt until smooth. Add the eggs one at a time, mixing after each addition. Stir in the lemon zest and juice, then the vanilla sugar. If you’re interested in color, you can add a pinch of turmeric, but it’s not mandatory. In a separate bowl, mix the sour cream well with the cornstarch, then pour this mixture into the cheese cream and mix briefly, just until combined. 3. Cherry Topping Place the frozen cherries in a saucepan with a thicker bottom, along with the sour cherry syrup. Heat over low until the cherries are completely thawed. They shouldn't boil, just melt the ice. Strain the liquid, keeping the cherries and syrup separate. 4. Assembly and Baking Remove the crust from the fridge. Half of the prepared cherries are placed directly on the crust in a not-too-thick layer. Pour the cheese cream over the cherries, spreading it evenly. Bake everything in the preheated oven at 160°C for 30 minutes. After this time, leave the cheesecake in the turned-off oven for another 10 minutes with the door slightly ajar to cool gradually and prevent the filling from cracking. 5. Cherry Sauce for Topping Return the strained syrup from the cherries to the saucepan, add 1 teaspoon of cornstarch, and whisk together. Heat over low until the sauce thickens (it becomes a thin glaze). If it thickens too much, you can add a tablespoon or two of water, mixing well. 6. Cooling and Decoration Once the cheesecake has completely cooled, run a thin knife around the edge, then remove the springform ring. Chill in the refrigerator for at least 1-2 hours for the texture to firm up and the flavors to meld. For decoration, whip the cream with the powdered sugar until it becomes firm. Place the whipped cream in a piping bag and decorate as desired. Top with the remaining cherries and the cooled cherry sauce. Why I Make This Recipe Often It's one of those cakes that doesn't require complicated techniques and uses accessible ingredients. The crust with Amaretto and jelly has a subtle flavor. The sweet cheese filling is balanced, and the cherry topping adds freshness. I love that it can be prepared in advance and keeps well in the fridge for a few days. Tips and Variations Tips - For a crunchier crust, bake it for 10 minutes before adding the filling. - It's important not to boil the cherries for the topping; otherwise, they lose their texture. - For whipped cream, use very cold cream; otherwise, it won't whip well. Substitutions - You can use digestive or whole grain cookies instead of plain ones. - If you don't have quince jelly, a tablespoon of thick jam or even omitting it works. - Amaretto can be omitted or replaced with a bit of cherry liqueur if you have it. - Sweet cheese can be replaced with ricotta or cottage cheese, but the texture will be slightly different. Variations - It also works with other berries (raspberries, blueberries) instead of cherries, using the same method for the topping. - If you don't have sour cherry syrup, you can add a bit of sugar to the cherries for extra sweetness. Serving Ideas - Serve chilled, plain, or with an extra layer of fruit sauce. - For a more festive look, sprinkle some lemon zest or chopped pistachios over the whipped cream. Frequently Asked Questions 1. Can the cheesecake be made with low-fat cottage cheese? Yes, but the final texture will be less creamy and more crumbly. It's best to use a finer cheese. 2. Can I use canned cherries instead of frozen ones? Yes, but drain them well and reduce the amount of syrup for the topping so it doesn't become too liquid. 3. Is turmeric necessary? No, it doesn't affect the taste; it just gives a slight yellow color to the cream. 4. Can I omit Amaretto from the crust? Yes, it's not essential. You can leave the crust plain or add a little vanilla extract. 5. Is the cream whipped with a mixer or by hand? The quickest way is with a mixer to achieve a firm texture without tiring yourself out. Nutritional Values Approximate values per slice (out of 12 slices): - Calories: 270-300 kcal - Protein: 5-6 g - Carbohydrates: 30-35 g - Fats: 14-16 g These are rough estimates and may vary depending on the type of cookies, cheese, or if you add more whipped cream. Storage and Reheating The cheesecake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend reheating; it should be served straight from the fridge. The whipped cream may lose its texture after 2 days, but the rest of the cake remains fine. If you find that the crust becomes too soft, do not place it directly on a wet plate, but on parchment paper.
Preparation
Base: We grind the biscuits using a food processor. We mix the biscuits with the remaining ingredients and put the mixture into a round cake pan with a removable bottom, previously greased with a little butter. Using the back of a spoon, we press the biscuit layer evenly into the pan. We refrigerate for 15 minutes. Filling: We mix the cheese with a pinch of salt and sugar. We gradually add one egg at a time and mix. We add the grated lemon peel and juice, vanilla, turmeric is optional, just for color, and continue mixing to incorporate the ingredients. We mix the sour cream in a small bowl, add the starch and mix until it dissolves in the sour cream. We add it to the cheese mixture. Topping: We put the frozen cherries in a double-bottomed saucepan, add the syrup and heat until the cherries have thawed (do not let it boil). We strain the syrup and select the cherries. Half of the cherries will be placed over the biscuit base after it has cooled. On top of the cherries, we add the cheese filling and bake in a preheated oven at 160 degrees for 30 minutes and let it rest for another 10 minutes in the hot oven with the door slightly open. The remaining syrup from the cherries is placed back in the double-bottomed saucepan, we add 1 teaspoon of cornstarch and whisk until the sauce boils and thickens. If it becomes too thick, dilute with a little water and whisk. After the cheesecake has completely cooled, we remove the removable ring after running a knife around the edges and refrigerate for 1-2 hours. We whip the cream with powdered sugar. With a piping bag, we decorate the cheesecake with whipped cream, the remaining cherries, and the topping made earlier. Enjoy!! For a crunchier base, bake the biscuit base for 10 minutes, let it cool, and then fill it with the cheese mixture.
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