Cherry Cheesecake

Ingredients

• 350 g sour cherries (jar; drained weight)
• 1 kg low-fat quark
• 125 g softened butter
• 125 g raw cane sugar
• 0.5 tsp vanilla powder
• 4 Tbsp lime juice
• 4 eggs
• 4 tbsp spelt semolina
• 2 tsp Baking powder
• 1 packet vanilla pudding powder
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Drain the cherries and let them drip dry. Drain the quark through a fine sieve.

2. 2.

   Beat the butter with 100 g sugar until fluffy, add vanilla powder and lime juice, then beat into a smooth cream. Separate the eggs; gradually fold in the yolks.

3. 3.

   Mix the semolina with baking powder and pudding powder, slowly pour into the cream while stirring, then fold in. Whisk the egg whites with the remaining sugar very stiffly. Fold in the quark, then gently fold in cherries and meringue.

4. 4.

   Pour the quark mixture into a springform pan, smooth the top, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 1 hour. Cover if needed to prevent excessive browning.

5. 5.

   Let the cheesecake rest in the pan for 30 minutes after baking, then dust with powdered sugar before serving.