German Cherry Cheesecake with Shortcrust Pastry
Ingredients
Shortcrust pastry
- 150 g all-purpose flour
- 60 g powdered sugar
- 100 g butter
- 1/2 medium egg
- all-purpose flour for dusting
Cherry filling
- 1 (350g) jar pitted cherries, drained
- 2 tablespoons cornstarch
- 3 tablespoons sugar
Cheesecake mixture
- 60 g butter
- 250 g granulated sugar
- 3 medium eggs
- 2 packets instant vanilla pudding mix
- 200 ml milk
- 1 kg quark (20% fat)
Preparation
Mix flour, powdered sugar, and butter until crumbly, then add the egg.
Knead the shortcrust pastry by hand and chill for at least 30 minutes.
Grease a 26 cm springform pan and lightly dust with flour.
Roll out the chilled pastry and place it in the pan.
Drain the cherries in a sieve, reserving the cherry juice.
Mix 3 tablespoons of the reserved cherry juice with cornstarch and sugar.
Bring the remaining cherry juice to a boil.
Pour the cornstarch mixture into the boiling cherry juice and cook until it thickens to a pudding.
Add the cherries and let the mixture cool slightly.
Spread the cherry filling over the pastry base.
Preheat the oven to 160°C conventional (140°C convection).
Cream the butter and sugar until fluffy, then add the eggs one at a time.
Whisk the vanilla pudding powder with milk until smooth, then add to the mixture.
Fold in the quark and spread the mixture over the cherry filling.
Bake the cheesecake for about 50 minutes.
Let the cheesecake cool completely in the pan.
Remove the cheesecake from the pan and serve.
Tips
The cake can be frozen and thawed when needed.
The cake yields about 12 servings.
