Cottage cheese cake with cherries
2 servings
35 minutes
Cherry cheesecake is a delicate and airy dessert that combines the softness of cottage cheese with the juiciness of ripe cherries. This dish resembles traditional European casseroles but with a unique twist. The light acidity of lemon juice enhances the rich dairy flavor, while vanillin adds a refined sweetness. Semolina makes the texture denser, and the chopped berries create pleasant fruity notes. This cheesecake is perfect for cozy family tea times or as a light dessert after a main course. It is good both warm and chilled, and its tender structure pairs wonderfully with a cup of fragrant tea or coffee. The simplicity of preparation and accessible ingredients make it a favorite choice for those who appreciate homemade baking.
1
Melt the butter in the microwave.
- Butter: 50 g
2
Grease the baking dish with a teaspoon of melted butter.
- Butter: 50 g
3
Pour the oil into a deep container and add a pinch of vanillin.
- Butter: 50 g
- Vanillin: pinch
4
Add juice of lemon slices.
- Lemon juice: 1 teaspoon
5
Whip with a mixer for a few seconds, gradually adding semolina.
- Semolina: 1 tablespoon
6
Then add erythritol (or sugar) and whip again.
- Erythritol: 1 tablespoon
7
Add eggs one by one, beating vigorously after each.
- Chicken egg: 2 pieces
8
Then puree the mixture thoroughly with an immersion blender until smooth.
9
Cut the cherry in half.
- Sweet cherry: 10 pieces
10
Add it to the mass. Then mix.
- Sweet cherry: 10 pieces
11
Transfer the mixture to a baking dish and place it in a preheated oven at 180 degrees.
12
After 30 minutes, remove the cheesecake and let it cool. If the mass cracks, don't worry — it will sink as it cools.
13
Once the cheesecake cools down, cut it into portions and serve.
