Cheesecake with Cherry Topping
- For the base
- 160 grams Pastry flour
- 2 Tbsps Cocoa
- 50 grams sugar
- 1 pinch salt
- 1 egg
- 100 grams butter
- Pastry flour
- butter (for pan)
For the base: combine flour with cocoa, sugar and salt. Place on a work surface, make a well in the center. Add egg to the well. Cut butter into small pieces and place around the well. Chop with a knife or dough scraper until crumbly. Knead with your hands until smooth dough forms. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
Preheat the oven to 180 ° C top and bottom heat Preheat.
For the topping: separate eggs. Combine yolks with quark, sugar, vanilla pudding powder and lemon juice. Beat egg whites with a pinch of salt until stiff and fold.
Put dough on a floured surface and roll out to fit buttered springform pan. Place dough into pan, making an edge all around. Top with cheese mixture and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. If cake browns too quickly, cover with buttered parchment paper.
Strain cherries through a sieve and collect juice. Mix 3 tablespoons of cherry juice with cornstarch until smooth. Place remaining juice in a saucepan and combine wtih cornstarch mixture. Simmer, stirring, until juice thickens. Remove from heat, add cherries and cool.
Remove cake from oven, allow to cool briefly and pour still warm compote on the cake. Cool. Loosen cake from the pan, transfer onto a serving plate and cut into pieces. Serve.