Cherry Cheesecake with Crumble
Cherry cheesecake with crumble is a recipe featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g sugar
- 150 g butter
- 300 g flour
- 1 egg
- fat (for the pan)
- 50 g butter
- 50 g sugar
- 100 g flour
- 4 eggs
- 750 g low-fat quark
- 180 g sugar
- 1 untreated lemon (zest and juice)
- 4 tbsp Lemon juice
- 80 g Butter
- 1 packet vanilla pudding powder
- 1 tsp Baking powder
- 75 g fine wheat semolina
- 2 glasses sweet cherries
Instructions
-
1.
For the shortcrust, quickly knead the ingredients into a smooth dough, wrap in foil, and chill for 30 minutes.
-
2.
Preheat oven to 175°C with top and bottom heat. Roll out the dough on a greased baking sheet and bake for 15 minutes. Then increase oven temperature to 200°C fan-forced.
-
3.
Prepare the crumble from the listed ingredients, repeatedly rubbing the dough between two hands until it reaches crumbly consistency. Cover and refrigerate.
-
4.
Separate the eggs; mix quark, sugar, yolks, lemon zest, and juice. Melt butter, let cool slightly, then fold in. Combine pudding powder with baking powder and semolina, stir into quark mixture. Whisk egg whites stiff, fold into quark batter, spread evenly on base. Drain cherries and arrange over the quark layer.
-
5.
Sprinkle crumble on top and bake for about 35 minutes. Remove, cool, slice, and serve.
