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🍰 Cherry Cheesecake with Almond Base

276 kcal · 30 min · 4 servings

Cherry Cheesecake with Almond Base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the butter until creamy and stir in 75 grams of sugar.
  2. 2. Slice the vanilla pod lengthwise and scrape out the seeds with a knife.
  3. 3. Add the vanilla seeds and a pinch of salt to the butter mixture.
  4. 4. Stir in the eggs one by one until well incorporated.
  5. 5. Mix flour, ground almonds, baking powder, and two tablespoons of cornstarch in a separate bowl.
  6. 6. Alternately add the dry mixture and the milk to the egg butter, stirring until smooth.
  7. 7. Line the bottom of a springform pan with baking paper.
  8. 8. Pour the dough into the pan and smooth the surface.
  9. 9. Pre-bake the base in a preheated oven at 180 degrees Celsius conventional heat (160 degrees Celsius fan) for about 10 minutes.
  10. 10. Wash the cherries, remove the pits, and pat them dry.
  11. 11. Mix the quark (curd cheese) with the sour cream.
  12. 12. Rinse the lemon under hot water, pat dry, and finely grate the zest.
  13. 13. Squeeze the juice from the lemon.
  14. 14. Stir the lemon zest, lemon juice, remaining sugar, and remaining cornstarch into the quark mixture.
  15. 15. Whisk the eggs into the quark mixture.
  16. 16. Gently fold the cherries into the cheese cream.
  17. 17. Remove the pre-baked dough base from the oven.
  18. 18. Pour the cheese mixture evenly over the dough base.
  19. 19. Bake the cake for another 35 minutes in the oven.
  20. 20. Cover the cake with aluminum foil if it starts to brown too much.
  21. 21. Remove the cake from the oven and let it cool completely.
  22. 22. Carefully release the cake from the pan.
  23. 23. Cut the cake into slices and serve.

Nutrition per serving