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Cherry-Cheesecake

with 4 comments

Yeah, like the world needed more cheesecake recipes. I agree. But I decided that my waistline needed attention. I have been losing weight recently.

Mysteriously yours,
theinversecook

Cherry-Cheesecake

For a 26cm-springform pan

For the crust and the streusel:

  • 350g plain flour
  • 100g sugar
  • 150g cold sweet butter
  • 1 package of vanilla sugar (with real vanilla)
  • pinch of salt

For the filling:

  • 125g soft sweet butter
  • 150g sugar
  • 1 package of vanilla sugar
  • 4 large eggs at room temperature
  • 750g Quark, 20% fat
  • 250g Mascarpone
  • 6 tbsp semolina from soft wheat
  • pinch of salt
  • 150g cherry jam
  • Additional butter and sugar for the pan
  • Powdered sugar

– For the crust and the streusel, quickly combine the flour, sugar, vanilla sugar, salt with the butter. Rub between hands obtaining rather fine streusel. Refrigerate.

– For the filling, mix the butter with the sugar vigorously, then add the vanilla sugar, salt and one egg after the other, and mix to a rather smooth consistency. Add the Quark, the Mascarpone and the soft-wheat semolina.

– Butter the springform pan and sprinkle some sugar over it. Discard any excess sugar that does not stick to the buttered pan. Take half of the streusel-mixture and with your fingers press it into the pan. Making a small rim.

– Slather the jam on the pie crust leaving a 2cm space to the edge. Put the filling into the pan, sprinkle with the remaining streusel.

– Bake at 200°C for 60-70 minutes. Leave to cool in the oven to reduce risk of sinking in the center. Sift powdered sugar on top.

Source: “LECKER” – a culinary periodical by kochen & genießen

How to make exceptional vanilla sugar

  • 1 vanilla bean, the seeds of which have already been scraped out and used
  • 500g sugar

Let the vanilla bean dry out completely. Put it into the sugar. Over time, the aroma of the vanilla bean will be absorbed by the sugar. Or: Blitz the dry vanilla bean with 50g of the sugar in a blender. Mix with the remaining sugar.

Written by theinversecook

23 August 2007 at 14:30

Posted in cake, food, pie, Recipe, Uncategorized

4 Responses

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  1. WOW… THAT LOOKS YUMMY!! I have always wanted to make a cheesecake that had the fruit in the center verses on top and never knew how to do that.. THANK YOU for sharing this recipe, and no.. you can never have too many cheesecake recipes if you love the stuff like I do LOL so keep sharing!!

    Happy munching!!

    Mouse

    5 September 2007 at 22:37

  2. @Mouse: Thanks for the input! I have only recently discovered a passion for cheesecakes. I’m getting a bit cheesier each day, I think.

    Regards,
    Nils

    theinversecook

    11 September 2007 at 21:18

  3. This is undoubtedly the best cheesecake I’ve ever made or ever tasted. I used ricotta for mascarpone because mascarpone sometimes makes it too mushy. I also used the long mangoes- which have a firmer texture and better flavour than the round ones- instead of jam.I took it to my exercise gathering and everyone raved about it.(We worked much harder next class because all of us had overindulged).

    carolannwills

    20 February 2010 at 06:03

    • Good to know, carolannwills! “to overindulge” – I must confess, I never underindulge.

      theinversecook

      20 February 2010 at 15:20


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