Cherry Curd Cake
12 servings
100 minutes
Cherry cheesecake is a refined delicacy from Russian cuisine that combines the tenderness of cottage cheese, the freshness of cherries, and the lightness of airy dough. Its origin is linked to the long-standing traditions of making cottage cheese casseroles that were popular in homes across Russia. The sweet-sour taste of cherries harmoniously complements the softness of the cheese structure, creating a rich and intense flavor. Thanks to semolina and vanilla pudding, the pastry acquires a special lightness, while the egg white mixture makes it airy and melt-in-the-mouth. Cherry cheesecake is perfect for a cozy family breakfast or as an exquisite dessert with tea or coffee. Before serving, it is dusted with powdered sugar, adding a final touch to this delightful treat.
1
Thaw the cherries, drain in a sieve or colander, and let the liquid completely drain.
- Frozen cherries: 250 g
2
Preheat the oven to 180 degrees. Leave the butter at room temperature for 30 minutes, then mash with a fork and beat with 50 g of sugar. Add vanilla sugar, lemon juice, and mix with a mixer.
- Butter: 70 g
- Sugar: 100 g
- Vanilla sugar: 6 g
- Lemon juice: 2 tablespoons
3
Separate the egg yolks from the whites and mix them with the butter and sugar.
- Chicken egg: 2 pieces
4
Mix semolina with baking powder and pudding mix, combine with egg-butter mixture and beat with a mixer.
- Semolina: 2 tablespoons
- Baking powder (raising agent): 6 g
- Vanilla pudding: 40 g
5
Whip the egg whites well with the remaining sugar.
6
Carefully add cherries, cottage cheese, and whipped egg whites to the dough.
- Frozen cherries: 250 g
- Diet (very low-fat) curd cheese: 500 g
- Chicken egg: 2 pieces
7
Place the resulting mass in a greased mold and put it in the oven for 1 hour. To prevent the top from burning, cover it with foil after 30 minutes.
8
Take the finished cheesecake out of the oven and leave it in the mold for another 20 minutes. Then carefully transfer it to a plate and let it cool completely.
9
Before serving, sprinkle the cheesecake with powdered sugar.
- Icing sugar: 1 tablespoon
