Cheesecake with cherries sprinkles
This delicious cheesecake comes straight from grandma’s recipe book. The mixture of quark, yoghurt and sour cream makes the cheesecake particularly delicious!
INGREDIENTS
FOR THE SHORT PASTRY
200 g flour (Type 405)
1 pinch of baking powder
60g sugar
1 pinch of salt
100g butter
1 egg (size M)
1 tablespoon milk
some butter for the mold
some flour for the mold
FOR THE FILLING
750 g quark (20% fat)
200 g natural yogurt
200 g sour cream
3 eggs (size M)
1 pack of vanilla pudding powder
180g sugar
1 pack vanilla sugar
1 teaspoon lemon zest
1 jar of cherries (drained weight: 350 g)
FOR THE SPRINKLES
150 g flour (Type 405)
100g sugar
100g butter
1 pinch of salt
1 pinch of cinnamon
PREPARATION
1st step
For the shortcrust pastry, put all the dry ingredients in a bowl and mix with your hands.
Add butter, egg and milk and knead everything well with your hands. Wrap the dough in foil and cool for 30 minutes.
2nd step
Grease a springform pan base (Ø 26 cm) with a little butter, dust with a little flour and preheat the oven to 180 degrees (fan oven: 160 degrees).
For the cheesecake mixture, put all the ingredients in a bowl and mix everything together well. Pour the cherries into a sieve and let them drain well.
3rd step
Roll out the shortcrust pastry on a floured work surface to a thickness of 5 mm and place it in the springform pan. Press the edge up to 3 cm.
In the meantime, for the streusel, put all the ingredients in a bowl and rub between your hands until streusel forms. Keep the sprinkles cool until ready to use.
4th step
Place the drained cherries on the base and spread the cheesecake mixture on top. Bake the cake for 35 minutes. Spread the sprinkles on the surface and let it bake for another 15 minutes.
Allow the cheesecake to cool completely before serving. The cake makes about 12 pieces.
