Cherry Cheesecake

Name: Cherry Cheesecake
Cook time: 45 min
Total time: 6 h 45 min
Yield: 12
Ingredients: 100 g Butter; 125 g Amarettini; 25 g Amarettini; 100 g crushed almonds; 7 sheets Gelatine; 800 g Sweet cherries (e.g. Knupperkirschen); 400 g Whipped cream; 600 g Double cream cheese; 1/2 Lemon; 125 g Sugar; 1 pck. Vanilla sugar; 1 large freezer bag; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Delicious sweet cherries and creamy cream cheese form an unbeatable duo on the almond and amarrettini base

COOK TIME
45 mins

TOTAL TIME
405 mins

Ingredients

Servings: 12

100 g Butter
125 g Amarettini
25 g Amarettini
100 g crushed almonds
7 sheets Gelatine
800 g Sweet cherries (e.g. Knupperkirschen)
400 g Whipped cream
600 g Double cream cheese
1/2 Lemon
125 g Sugar
1 pck. Vanilla sugar
1 large freezer bag
baking paper

Directions

1
Melt butter for the bottom. Put 125 g Amarettini in the freezer bag. Close the bag and crumble the Amarettini with a rolling pin. Mix with butter and almonds. Line a springform pan (26 cm Ø) at the bottom with baking paper. Put crumb mixture into the tin and press it to a base. Chill for about 1 hour.
2
For the cream, soak gelatine in cold water. Wash the cherries, clean them and remove the seeds. 1⁄3 Cut the cherries into pieces. 1⁄3 Finely puree the cherries and set the remaining cherries aside.
3
Whip the cream until stiff. Mix cream cheese, lemon juice, sugar and vanilla sugar. Stir in cherry puree. Squeeze the gelatine and dissolve at low heat. First stir in 4 tablespoons of cherry puree, then stir into the rest of the cream. Fold in cream first, then cherry pieces.
4
Carefully remove the crumb base from the pan and baking paper and place it on a cake plate. Place the rim of the pan on top. Spread the cream on the cake base and smooth it down. Spread the remaining cherries on top and press in lightly. Chill for at least 5 hours. Coarsely crumble 25 g Amarettini and spread on the cake.