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.