Cherry Cheesecake

Ingredients

• 120 g flour
• 60 g softened butter
• 60 g brown sugar
• 1 tsp cinnamon
• 0.5 tsp cocoa powder
• 1 tbsp heavy cream
• 30 ml cherry brandy
• 350 g cherries (canned)
• 6 sheets white gelatin
• 2 packets vanilla pudding mix
• 600 ml Milk
• 200 g sugar
• 400 g quark
• 1 tsp grated lemon zest
• 1 packet vanilla sugar
• 250 g heavy cream
• 100 g powdered sugar

Instructions

1. 1.

   Knead a shortcrust dough from flour, sugar, butter, cocoa, cinnamon and cream. Wrap in cling film and chill for 30 minutes. Line the springform pan with parchment paper. Preheat the oven to 200 °C (convection).

2. 2.

   Roll out the dough and line the bottom of the pan, pricking it several times with a fork. Bake in the preheated oven on the middle rack for about 12 minutes. Remove, let cool and drizzle with cherry brandy.

3. 3.

   Drain the cherries. Soak the gelatin sheets in cold water. Whisk the pudding mix with 100 ml milk. Bring the remaining milk to a boil with 125 g sugar, stir in the pudding mix, bring back to a boil, remove from heat and let it cool slightly. Squeeze out excess water from the gelatin, fold into the hot pudding until dissolved. Let the mixture cool further. Mix the quark with lemon zest, vanilla sugar and remaining sugar, then fold into the pudding. Whip the heavy cream stiff and fold in.

4. 4.

   Place the soaked shortcrust base in a ring mold. Distribute the drained cherries on top. Then pour the quark‑pudding mixture over them, smoothing it out, and chill overnight.

5. 5.

   Just before serving preheat the oven grill. Dust the cake with powdered sugar and briefly broil until golden brown.