Sour cream cheesecake with cherries
8 servings
180 minutes
Sour cream cheesecake with cherry is a delicate, airy dessert with a rich creamy flavor and bright fruity notes. Its roots trace back to American cuisine, but thanks to accessible ingredients, it has become popular worldwide. The crunchy cookie base perfectly complements the creamy texture of the sour cream layer, while the tart cherry adds a pleasant acidity. A subtle hint of chocolate completes the composition, making the dessert truly exquisite. This cheesecake is perfect for cozy evenings or festive occasions, offering sweet delight and harmony of taste.
1
Preheat the oven to 180 degrees. Soak the gelatin in warm water and let it swell for 10-15 minutes. Take the berries out of the freezer.
- Gelatin: 15 g
- Water: 0.8 glass
- Frozen cherries: 1 glass
2
Crush the cookies and mix with melted butter. Grease a springform pan with butter. Press the cookies into the pan firmly. Place the pan in the oven and bake for 10 minutes, then let it cool.
- Shortbread: 300 g
- Butter: 100 g
- Butter: 100 g
3
Mix the sour cream with sugar until fully dissolved.
- Sour cream: 500 g
- Sugar: 150 g
4
Place the berries on the cooled cheesecake base while slowly melting the swollen gelatin in the microwave.
- Gelatin: 15 g
- Frozen cherries: 1 glass
5
Mix gelatin and sour cream. Carefully pour this mixture into the cheesecake base so that the berries stay in place. Sprinkle with grated chocolate. Refrigerate until the sour cream is fully set (about 2-3 hours depending on the mold).
- Gelatin: 15 g
- Sour cream: 500 g
- Chocolate: to taste