Chai cheesecakes with cherry compote

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag and crumble them finely with the dough roller. Bring orange juice and 50 ml water to the boil, pour into a cup and let the tea bags steep for about 10 minutes.

2. 2

   Mix cream cheese, quark, sour cream and egg well. First stir 50 g sugar, then flour into the egg mixture. Remove tea bags from the orange juice mixture. Gradually stir the mixture into the cream cheese mixture.

3. 3

   Spread the cookie crumbs into 4 greased, ovenproof glasses (each containing 150 ml), add cream cheese cream. Place glasses in an ovenproof dish. Pour hot water into the mould until just below the rim of the mould.

4. 4

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven150 °C/ gas: see manufacturer) for about 30 minutes.

5. 5

   In the meantime, wash the cherries, remove the stalks and pit them. Caramelise 50 g sugar in a pan until golden brown, add 50 ml water and dissolve the caramel. Stir in lime juice and kirsch.

6. 6

   Add the cherries and simmer for about 5 minutes at low heat while stirring. Leave to cool slightly. Wash mint, dab dry, pluck off leaves and chop coarsely, except for something for decoration.

7. 7

   Fold under the compote. Take the cheesecake out of the oven, spread cherry compote on top and decorate with mint leaves.