Cheesecake with Cherry Topping

Ingredients

• 160 g flour
• 2 tbsp cocoa powder
• 50 g sugar
• 1 pinch salt
• 1 egg
• 100 g butter
• flour (for the work surface)
• butter (for the pan and parchment paper)
• 4 eggs
• 1 kg low-fat quark
• 180 g sugar
• 1 packet vanilla pudding mix (for 500 ml liquid)
• 2 tbsp lemon juice
• 1 pinch salt
• 1 jar sweet cherries (ca. 720 ml)
• 20 g cornstarch

Instructions

1. 1.

   For the base, mix flour with cocoa powder, sugar and salt, sift onto the work surface, press a well in the middle, crack an egg into it and scatter butter pieces around the well. With a pastry cutter break all ingredients into crumbs and knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   For the filling separate the eggs; whisk yolks with quark, sugar, vanilla pudding mix and lemon juice. Beat egg whites with a pinch of salt until stiff peaks form and fold into the mixture.

4. 4.

   Roll out dough on floured surface to fit the pan size, line a greased springform pan with it, lift up a small rim. Spread quark mixture evenly over the base and bake in preheated oven for about 1 hour. Cover the cake surface with buttered parchment paper if needed.

5. 5.

   Drain cherries through a sieve and reserve the juice. Whisk 3 tbsp cherry juice with cornstarch until smooth. Bring remaining juice to a boil, stir in the thickened mixture, cook for ~1 minute while stirring, remove from heat, fold in cherries and let cool.

6. 6.

   Remove cake from oven, allow to cool briefly, spread warm compote over it and let set. Release cake from pan, arrange on a serving platter and cut into slices before serving.