Cheesecake with Cherries
We present: A cheesecake with lots of cherries! The stone fruit does not come out of the glass, but fresh from the tree. This saves a lot of added sugar. Moreover, sour cherries shine with high amounts of anthocyanins. These natural colourings from the group of polyphenols have been proven to prevent cell damage by free radicals, which can also promote cancer in the long term.
So that the cheesecake is not too moist later, you should drain the curd well or squeeze it out well. You can find out how to do this in our video: How to squeeze out curd quite simply in a cloth.
Rinse cherries, remove stems and pits. Line springform pan (26 cm or
approximately 10 inches) in diameter with parchment paper. Preheat the oven to 175°C (approximately 350°F). Beat butter with 100 grams (approximately 3 1/2 ounces) sugar until fluffy. Add vanilla sugar and lime juice. Mix into a smooth cream. Separate eggs, gradually stir in egg yolks.
Mix flour with baking powder and vanilla pudding powder. Slowly add butter and sugar mixture to flour mixture and stir. Whisk egg whites with remaining sugar until very stiff. Fold in egg whites. Pour batter into the prepared pan, smooth and distribute half of the cherries on it.
Pour the remaining batter into pan and distribute the remaining cherries on it. Bake cake in a preheated oven for about 70 minutes. Cover with aluminum foil at end of cooking if necessary to reduce color. Loosen cake at edges after baking, let rest for about 30 minutes in the springform pan, then remove the springform pan and sprinkle with icing sugar before serving.