An immortal classic, given a slight twist by me 🤠These cherries fit perfectly and look beautiful! There’s barely anything left of this cheesecake, and I made it just yesterday 😎 Save the recipe, you won’t regret it!
Royal Cheesecake with Cherries
Ingredients
- Crust:
- 2 1/2 cups all-purpose flour (320 g)
- 4 egg yolks
- 1 cup powdered sugar (100 g)
- 7 tablespoons butter (200 g)
- 3 tablespoons cocoa powder (40 g)
- A pinch of salt
- Additionally:
- 7 ounces cherries in syrup or 5 ounces cherry jam (200 g)
- Cheesecake Filling:
- 2 1/4 pounds high-quality cheese (1 kg)
- 7 tablespoons butter (100 g)
- 1 1/4 cups powdered sugar (150 g)
- 2 tablespoons vanilla sugar (20 g)
- 4 eggs, separated
- 1 packet vanilla pudding powder (40 g)
Instructions
- Cut the cold butter into small pieces for the crust. Add the flour, egg yolks, powdered sugar, cocoa powder, and a pinch of salt. Knead into a crumbly dough.
- Divide the dough into two parts. Chill one part in the refrigerator.
- Spread the remaining dough onto a baking sheet lined with parchment paper, sized 20x30 cm. Pre-bake the crust for 5 minutes at 390°F (200°C) top and bottom heat.
- Meanwhile, prepare the cheesecake filling. In a bowl, cream together softened butter, powdered sugar, and vanilla sugar until fluffy.
- Add the egg yolks and mix briefly. Then add the cheese and pudding powder, and mix until well combined.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the cheese mixture.
- Spread the cherries or cherry jam over the pre-baked crust.
- Spread the cheesecake filling evenly on top of the cherries or jam.
- Grate the chilled dough from the refrigerator over the cheesecake filling, or crumble it with your fingers.
- Bake the cheesecake for 50 minutes at 320°F (160°C) top and bottom heat.
- Allow the cheesecake to cool in the turned-off, slightly open oven, then chill it in the refrigerator.
- Enjoy your delicious royal cheesecake with cherries!
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