Cherry Cheesecake
Cherry cheesecake with poppy seeds and vanilla: a low‑fat, enticing variation for anyone who can never get enough of cheesecake.
Ingredients
- 100 g dried cherries
- 110 g cornstarch
- 1 Organic lemon
- 10 g yogurt butter (1 tbsp)
- 1 tbsp whole‑grain breadcrumbs
- 4 eggs
- a pinch of salt
- 150 g raw cane sugar
- 1 packet Bourbon vanilla sugar
- 1 kg layer cheese (10% fat) or low‑fat quark
- 1 packet baking powder
- 1 tbsp poppy seeds
- 10 g powdered sugar from raw cane sugar (1 tbsp)
Instructions
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1.
Mix cherries in a small bowl with 1 tsp cornstarch. Rinse the lemon hot, pat dry and finely grate the zest. Halve the lemon and squeeze out the juice.
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2.
Grease a loaf pan (about 30x11 cm) with butter and dust it with breadcrumbs.
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3.
Separate the eggs. Place whites and salt in a tall bowl. Beat with a hand mixer on high speed to stiff peaks, then refrigerate.
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4.
Whisk egg yolks with sugar, vanilla sugar and 2 tbsp water in a large bowl until creamy. Gradually fold in the layer cheese or quark.
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5.
Mix baking powder with remaining cornstarch in a cup and stir into the yolk‑cheese mixture.
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6.
Sift cherries through a fine sieve to remove excess starch by gentle shaking. Add 1 tsp lemon zest, 3 tbsp lemon juice and poppy seeds to the cheese batter and mix.
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7.
Fold the stiff egg whites into the batter with a whisk, then pour into the prepared pan and smooth the top with a rubber spatula.
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8.
Bake in a preheated oven at 175 °C (150 °C fan, gas: level 2) on the second rack from below for 80–90 minutes; the batter should set and the surface turn golden brown.
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9.
Remove the pan from the oven and let it cool for 5–10 minutes. Release the cake from the pan and allow it to cool completely on a wire rack. Before serving, sift powdered sugar over the cake and dust it lightly.
