Cherry cheesecake
It's cherry season again! They're available everywhere, so it's a great reason to make this delicious cherry cheesecake. Prepare the cake a day in advance to allow it to set properly. It's best to add the topping just before serving. If you feel like making this cheesecake out of season, you can also use cherries from a jar.
Ingredients
(Spring)form with a removable bottom, 20cm in diameter
Oven at 180°C (350°F) / 150°C (300°F)
Food processor or rolling pin
Mixer
Crust
1 pack of Chocolate Butter Cookies (100 grams)
30 grams of melted butter
10 grams of granulated sugar
Filling
290 grams of cream cheese (Mon Chou)
2 eggs
100 grams of sour cream
90 grams of sugar
Zest of one lemon
100 grams of pitted cherries
Topping
200 grams of pitted cherries
2 tablespoons of lemon juice
50 ml of water
2 teaspoons of cornstarch
Oven at 180°C (350°F) / 150°C (300°F)
Food processor or rolling pin
Mixer
Crust
1 pack of Chocolate Butter Cookies (100 grams)
30 grams of melted butter
10 grams of granulated sugar
Filling
290 grams of cream cheese (Mon Chou)
2 eggs
100 grams of sour cream
90 grams of sugar
Zest of one lemon
100 grams of pitted cherries
Topping
200 grams of pitted cherries
2 tablespoons of lemon juice
50 ml of water
2 teaspoons of cornstarch
Preparation
Crust
1. Preheat the oven to 160°C (320°F).
2. Melt the butter.
3. Grind the cookies finely in a food processor. If you don't have a food processor, you can place the cookies in a sealed plastic bag and gently crush them with a rolling pin. Make sure all the cookies are finely crumbled.
4. Mix the finely ground cookies, melted butter, and sugar together, then evenly distribute the mixture over the bottom of the springform pan, pressing it firmly. You can use the back of a spoon or a palette knife for this.
5. Bake the crust for 8 minutes in the preheated oven.
6. Allow it to cool completely.
Filling
1. Set the oven to 150°C (300°F).
2. Mix the cream cheese and sugar together until smooth and free of lumps.
3. Add the eggs one at a time.
4. Mix the sour cream with the lemon zest and add it to the cream cheese mixture.
5. Pour the filling onto the cooled crust.
6. Spread the pitted cherries over the filling, pushing them slightly under the surface so they're not visible. Smooth the top of the filling.
7. Place the cake in the oven for 40 minutes. When you remove the cake, it might still have a slight wobble.
8. Allow it to cool and then refrigerate overnight.
Topping
1. Place the pitted cherries in a saucepan with the lemon juice.
2. Dissolve the cornstarch in the water and add it to the cherries.
3. Bring to a boil until the liquid begins to thicken. Be careful not to overcook, as you want the cherries to remain intact.
4. Let it cool and then spread it over the cheesecake. You can prepare the topping a day in advance.
Enjoy!
1. Preheat the oven to 160°C (320°F).
2. Melt the butter.
3. Grind the cookies finely in a food processor. If you don't have a food processor, you can place the cookies in a sealed plastic bag and gently crush them with a rolling pin. Make sure all the cookies are finely crumbled.
4. Mix the finely ground cookies, melted butter, and sugar together, then evenly distribute the mixture over the bottom of the springform pan, pressing it firmly. You can use the back of a spoon or a palette knife for this.
5. Bake the crust for 8 minutes in the preheated oven.
6. Allow it to cool completely.
Filling
1. Set the oven to 150°C (300°F).
2. Mix the cream cheese and sugar together until smooth and free of lumps.
3. Add the eggs one at a time.
4. Mix the sour cream with the lemon zest and add it to the cream cheese mixture.
5. Pour the filling onto the cooled crust.
6. Spread the pitted cherries over the filling, pushing them slightly under the surface so they're not visible. Smooth the top of the filling.
7. Place the cake in the oven for 40 minutes. When you remove the cake, it might still have a slight wobble.
8. Allow it to cool and then refrigerate overnight.
Topping
1. Place the pitted cherries in a saucepan with the lemon juice.
2. Dissolve the cornstarch in the water and add it to the cherries.
3. Bring to a boil until the liquid begins to thicken. Be careful not to overcook, as you want the cherries to remain intact.
4. Let it cool and then spread it over the cheesecake. You can prepare the topping a day in advance.
Enjoy!