Cherry Cheesecake

Ingredients

• 100 g whole wheat cookies
• 100 g chopped almonds
• 100 g liquid butter
• 150 g white couverture chocolate
• 1 Vanilla bean
• 500 g double cream fresh cheese
• 250 g sour cream
• 80 g raw sugar
• 4 eggs
• 680 g black currants (1 jar)
• 1 packet red gelatin

Instructions

1. 1.

   Place the baking pan on a sheet of parchment paper and grease the edges if necessary.

2. 2.

   Crush the cookies finely, mix with chopped almonds and liquid butter, and fill the pan. Press evenly onto the bottom.

3. 3.

   Chop the couverture chocolate and melt it over a hot water bath. Remove from heat. Slice the vanilla bean lengthwise and scrape out the seeds with the back of a knife.

4. 4.

   Whisk the fresh cheese with sour cream, sugar, eggs, and vanilla seeds until smooth. Stir in the melted chocolate and pour the mixture into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 3‑4) for about 40 minutes. Turn off the oven and let it rest for another 30 minutes. Then remove from the oven and cool.

5. 5.

   Meanwhile, strain the cherries through a sieve to catch the juice. With cherry juice and gelatin according to package instructions, cook a glaze, mix in the cherries, and remove from heat. Spread over the cake and allow to cool. Remove the pan and serve the cake on a plate.