Today we travel back in time almost thirty years to discover one of the most hidden recipes that once graced the display cases of our family confectionery shop.
This is the story of a cheesecake that tastes like a piece of family tradition, full of the aroma of vanilla, almonds and sweet cherries.
Today I'm sharing with you the secret of this delicious almond cheesecake with cherries.
Ingredients:
Shortcrust Pastry:
- Flour - 130g
- Butter - 90g
- Sifted powdered sugar - 30g
- Half an egg
- Ground almond - 32g
- Vanilla pod - 1/3
- A pinch of salt
Vanilla Sponge Cake:
- Eggs - 2 pieces
- Fine sugar - 60g
- Flour - 60g
- Liquid vanilla - 2g
Cherries:
- Cherries - 360g (fresh or frozen)
- Potato flour - 16g
- Sugar - 30g
Cheese Mass:
- Vanilla cottage cheese - 160g
- Almond flour - 25g
- Powdered sugar - 90g
- Potato flour - 10g
- Melted butter - 40g
- Eggs - 80g
- Lemon juice - 15g
Instructions:
Shortcrust Pastry:
- In a bowl, mix the butter with the sugar, salt and vanilla seeds.
- Add half an egg, ground almonds and finally flour. Knead the dough, forming a ball.
- Wrap the dough in foil and chill in the fridge for an hour.
- After the dough has cooled, roll it out to a thickness of about 4 mm and line the bottom of a baking tin with a diameter of 18 cm and a height of 4 cm.
- Chill the tin in the fridge for 15 minutes, then place the vanilla sponge cake on it.
Vanilla Sponge Cake:
- Beat eggs with sugar, add vanilla, then flour. Pour the mixture onto the sponge cake and bake in an oven preheated to 175 degrees Celsius for about 35-40 minutes, until the sponge cake is golden brown and elastic to the touch.
- After baking, remove the sponge cake, let it cool and remove it from the pan.
Cherries:
- Cook the cherries with sugar until they release their juice.
- Mix the juice with the potato flour, then pour the mixture back into the cherries, cooking them until they thicken and become glassy. Cool and spread over the sponge cake.
Cheese Mass:
- In a bowl, combine vanilla cottage cheese with sugar, eggs, melted butter, lemon juice, and both types of flour.
- Pour the cheese mixture over the cherry layer on the sponge cake and bake at 165 degrees Celsius for about 40-50 minutes, until the cheesecake is golden and well baked.
Summary: After removing the cheesecake from the oven, you can spread apricot jam on it, decorate with fresh cherries and crushed pistachios. It tastes best when chilled for a few hours in the refrigerator.
Enjoy your meal!
PS If you want to see the process of making this delicious cheesecake, we invite you to Caroline's Instagram , where you will find a video with a step-by-step recipe! 🍰😍
