Baked Cheesecake with Cherry Sauce
Ingredients
- 200 g sugar or 1 cup
- 120 g vegetable oil or a bit more than half a cup
- 500 g low-fat quark or 500 g cream cheese
- 500 g curd cheese or 500 g cream cheese or unsalted strained yogurt
- 1 can whipping cream (200 ml)
- 1/4 cup milk
- 85 g cornstarch or a bit more than half a cup, or mix 48 g cornstarch and 37 g unsweetened vanilla pudding powder
- 3 eggs
- 1 packet vanilla
Base
- 200 g finely ground digestive biscuits
- 100 g melted butter
Sauce
- 300 g frozen cherries or similar fruit
- 3 tablespoons sugar
- 1 heaping tablespoon cornstarch or 20 g
- 100 ml water or 1 teacup
Preparation
For the base, mix the ground biscuits and melted butter well. Line the bottom of a springform pan with parchment paper and grease the sides, lining them with parchment as well. Spread the mixture evenly in the pan and press firmly to create a solid base. Bake in a preheated oven at 180°C top and bottom without fan for 8-10 minutes.
For the filling, whip sugar, eggs, and vanilla with a mixer until white and creamy. Add vegetable oil, whipping cream, quark or substitutes, pudding powder, and cornstarch, and mix well. Pour the mixture over the baked base.
Bake at 175°C top and bottom without fan for 50-55 minutes until the edges are set but the center still jiggles slightly. Do not overbake.
Allow the cake to cool at room temperature, then refrigerate overnight.
For the sauce, place frozen fruit and sugar in a small pot and cook. Mix cornstarch and water, then add slowly to the fruit mixture. Cook again and strain through a fine sieve. Spread the hot sauce over the cold cheesecake and refrigerate for 1-2 hours before serving.
