Cheesecake with Sour Cherries
Ingredients
- Ingredients
- 12 sheets gelatin
- 250 milliliters milk
- 1 Vanilla bean
- 4 eggs
- 150 grams sugar
- 500 grams Quark
- 1 lemon (zested)
- 3 Tbsps lemon juice
- 1 jar Sour cherry
- 500 grams Whipped cream
- salt
- 1 Sponge cake base (3 layers, 400 grams)
- 50 grams slivered almonds
- powdered sugar
Preparation steps
Soak 9 of the gelatin sheets in cold water. Bring the milk and vanilla to a boil. Separate the eggs. Whisk the egg yolks with 100 grams (approximately 1/2 cup) of sugar until creamy. Gradually add the hot milk, stirring. Pour the mixture back into the pot and simmer briefly. Pour into a bowl and add the gelatin. Stir to dissolve. Add the quark and lemon zest and pour the mixture into a bowl. Stir over an ice water bath to chill.
Soak 3 gelatin leaves in cold water, drain and dissolve in heated lemon juice. Set aside 12-16 cherries for garnish and stir the rest into the gelatin. Beat 400 grams (approximately 1 1/2 cups) of the cream until stiff. Beat the egg whites and 1 pinch of salt until stiff, then gradually sprinkle in 50 grams (approximately 1/4 cup) of sugar and continue beating for 2 minutes.
Once the gelatin starts to solidify, stir in the whipped cream and egg whites and chill for another 30 minutes. Place a Viennese cake base in the bottom of a springform pan. Spread the creamy gelatin thinly on the base. Spread the cherry gelatin on top, and spread 1/4 of the cream gently over it. Place the second cake sheet and continue to layer in this manner, ending with a cream layer. Refrigerate for at least 4 hours to chill.
Toast the almonds in a dry frying pan. Whip the remaining cream until stiff and pour into a pastry bag with star tip. Remove the cake from the springform pan, dust with powdered sugar and decorate with the cream. Decorate the edge with the flaked almonds and garnish with the remaining cherries. Slice and serve.
