Cherry Cheesecake
6 servings
40 minutes
Cherry cheesecake is a true celebration of flavor and elegance. Its roots trace back to American cuisine, where cheesecake became an iconic dessert. However, the addition of juicy tart cherries gives it a special charm and makes it truly exquisite. The soft creamy filling harmonizes with the crunchy cookie base, while the cherries add a light tartness that balances sweetness and richness of flavor. This dessert is perfect for cozy evenings, festive celebrations, and even as an exquisite ending to a romantic dinner. It is served chilled, dusted with powdered sugar, and sometimes with a scoop of vanilla ice cream. Cherry cheesecake is a symphony of flavors that captivates from the very first bite.
1
Preparing the dough. Mix soft butter and 6 tablespoons of sugar.
- Butter: 100 g
- Sugar: 13 tablespoons
2
Separate the eggs into whites and yolks. Place the whites in a deep container and put them in the fridge (they will be needed for the cream), and mix the yolks with the softened butter.
- Chicken egg: 4 pieces
3
Add flour and mix thoroughly with a spoon. Form the dough into a ball (to prevent the dough from sticking to your hands, grease them with sunflower oil).
- Wheat flour: 300 g
4
Place the dough in the mold, spread it by hand on the bottom, and form edges about 2 cm high. Put the mold with the dough in the refrigerator for 15-20 minutes.
5
Preparing cottage cheese cream. Add 6 tablespoons of sugar to the cottage cheese and mix.
- Soft cottage cheese: 200 g
- Sugar: 13 tablespoons
6
Take the egg whites out of the fridge and beat for 5 minutes until fluffy.
- Chicken egg: 4 pieces
7
Add proteins to the cottage cheese and mix gently.
8
Drain all the liquid from the thawed cherries and gently squeeze the cherries.
- Frozen cherries: 400 g
9
Place cherries in the test form, sprinkle with 1 tablespoon of sugar, you can add vanilla or other spices to taste, and to reduce the juice from the cherries, you can add a little starch (1 tablespoon).
- Frozen cherries: 400 g
- Sugar: 13 tablespoons
10
Spread the cream on top and smooth it out carefully with a spoon.
11
Place in a preheated oven at 180 degrees. Bake for about 30-40 minutes.
12
Cool the finished pie and sprinkle with powdered sugar.