Summery Cherry Cheesecake – Quick Recipes From My Kitchen
Here comes the recipe for our summery cherry cheesecake. Delicious!
Right now is cherry time. So also in the garden of the parents-in-law. Here is a splendid specimen of a cherry tree that surpasses itself this year. Now that we have eaten stuffed kilos of cherries, it was time to make a cake with these wonderful cherries.
The wish of my men something fresh, creamy and light it should be. Then I looked through my books, which cake could meet the requirements. I found the book Cupcakes by Ann-Katrin Weber, The quantities for the recipe are designed for a springform 20 cm diameter. Since I do not have such a shape, I have used without further ado a casserole dish. This was well buttered and lined with breadcrumbs, so nothing sticks. The cake is stirred together quickly, as only a dough is baked without bottom. If cherries are not available, the cake can also be baked well with peaches or apricots.
Summery cherry cheesecake
A quick and delicious cherry cheesecake for warm summer days.
75 g soft butter
75 g of raw cane sugar (old household sugar), who likes it a little sweeter, increases the amount to 100 g
250 g quark with 20% fat (old.
150 g cream cheese double cream stage
50 g spelled semolina (old, normal semolina)
3 teaspoons lemon juice
1 good TL grated organic lemon peel
1 pinch of salt
200 g fresh cherries, pitted or from the glass
Butter and breadcrumbs for the mold
Spread the mold well with butter and then garnish with breadcrumbs, so nothing sticks guaranteed.
Preheat oven to 175 degrees.
Cream the butter and sugar with the food processor.
Add the two eggs one after the other and stir well.
Then add the quark, cream cheese, semolina, lemon juice and peel and the pinch of salt and stir briefly.
Put the quark mixture in the prepared form and top with the stoned cherries.
Bake the cake for about 35-40 minutes at 175 degrees.