If you love cherries you will adore this German Cheesecake.
For the shortcrust, blitz dry ingredients in a processor. Add wet ingredients, and blend until a smooth dough forms. Mould into a greased 22cm springform pan and chill for 15 minutes. Blind bake at 180°C with baking beans until golden and crisp. Spread a thin layer of sour cherry jam then the ricotta filling. Bake at 150°C for one hour or until just set. Cool, decorate with sour cherries and Vienna kipfel. Dust with icing sugar.
For the ricotta filling, preheat oven to 150°C and make crème pâtissière by whisking yolks and sugar until thick and creamy. Whisk in flour. Heat milk and scraped vanilla pods until almost boiling, then whisk slowly into egg yolk mixture. Return to the heat, thicken and cool. Meanwhile, beat egg whites with ½ cup sugar, set aside. Beat cheese, crème patisserie and lemon juice/zest together until smooth. Fold in egg whites, then pour into shortcrust shell and bake at 150°C for 60 minutes.
For sour cherry jam, combine all ingredients and cook down in a small saucepan until jam like. Blitz in food processor until almost smooth.
For sour cherry topping, cook down cherries and sugar until thick and macerated. Spread over the top of the baked cheesecake.
For the Vienna Kipfel, assemble and bake whilst cheesecake is in the oven).
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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