Recipe for the first Batida cheesecake from 1995!

Today we travel in almost thirty years back to discover one of the innermost recipes that once visited our family confectionery.

This is the story of a cheesecake that tastes like a piece of family tradition, full of vanilla, almonds and sweet cherries.

Today I share with you the secret of this delicious almond cheesecake with cherries.

Ingredients:

Shortbread:

• Flour - 130g
• Butter - 90g
• Sifted powdered sugar - 30g
• Half an egg
• Ground almond - 32g
• Vanilla pod - 1/3
• Pinch of salt

Vanilla sponge cake:

• Eggs - 2 pieces
• Small sugar - 60g
• Flour - 60g
• Liquid vanilla - 2G

Cherries:

• Cherries - 360g (fresh or frozen)
• Potato flour - 16g
• Sugar - 30g

Curd:

• Vanilla cottage cheese - 160g
• Almond flour - 25g
• Powdered sugar - 90g
• Potato flour - 10g
• Dissolved butter - 40g
• Eggs - 80g
• Lemon juice - 15g

Instructions:

Shortbread:

1. In a bowl, mix butter with sugar, salt and vanilla grains.
2. Add half an egg, ground almonds and finally flour. Knead the dough, forming a ball.
3. Wrap the dough in foil and cool in the fridge for an hour.
4. After cooling the dough, roll it out to a thickness of about 4 mm and put the bottom of the form 18 cm in diameter and 4 cm high.
5. Cool the form in the fridge for 15 minutes, and then put a vanilla sponge cake on it.

Vanilla sponge cake:

1. Beat eggs with sugar, add vanilla and then flour. Pour the finished mass into a 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 flexible to the touch.
2. After baking, remove the sponge cake, cool and put it out of the mold.

Cherries:

1. Cook cherries with sugar until they release the juice.
2. Mix the potato juice with flour, and then pour this mixture back into the cherry, cooking it until they thicken and become glassy. Cool them and put them on a sponge cake.

Curd:

1. In a bowl, combine vanilla cottage cheese with sugar, eggs, dissolved butter, lemon juice, both types of flour.
2. Pour the cheese mass into a layer of cherry on a 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 it with apricot jam, decorate with fresh cherries and crushed pistachios. It tastes best chilled after a few hours in the fridge.

Enjoy your meal!

P.S. If you want to see the process of preparing this delicious cheesecake, please visit Instagram Carolinewhere you will find a step by step movie! 🍰😍