Eating cherries is good with us.
You know that saying too, don't you?
The saying "Eating cherries with him/her is not good" is intended to make it clear that you do not get along with this person so well.
The saying comes like so many from the Middle Ages.
At that time, cherries were still very rare and correspondingly expensive.
Only rich people could afford to have cherry trees in their gardens, where they often met up with like-minded people to eat cherries together (probably the corners of the past).
Now and then an uninvited guest would join us.
If this was discovered, cherry stones and stalks were spat at until it disappeared.
Eating cherries with them just wasn't good.
Luckily that's different today and we love to share our cherries, especially when they're tucked into a creamy cheesecake with sprinkles.
So delicious!
That's how it's done:
These ingredients are required:
Cheesecake Cream:
1 kg quark (20% fat in dry matter)
4 eggs
200 grams of sugar
1 packet of vanilla sugar
2 tsp lemon zest
400 g sour cream
2 packs vanilla pudding powder
Base and sprinkles:
200 grams of butter
300 grams of wheat flour
50 g ground almonds
150 grams of sugar
Besides that:
1 jar (350g drained weight) sour cherries
Springform pan (diameter 26 cm)
How to prepare:
Preheat the oven to 180°C.
For the cheesecake cream:
mix all the ingredients with the whisks of a hand mixer.
For the base and the crumble:
Work the butter, flour, almonds and sugar into crumbles with your hands.
Grease and flour a springform pan.
Pour half of the crumble into the springform pan.
Using your hands, carefully press the base and an edge about 5 cm high into the mold.
Spread the drained sour cherries on the shortcrust pastry.
Pour the cheesecake mixture on top and smooth out.
Scatter the remaining crumbles over the cake.
Bake until cheesecake is set and crumbles are lightly browned, about 60 minutes.
Let cool down.
So yummy!
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A perfect cheesecake with cherries and sprinkles is a must on any cake table.
The recipe is available at Simply Tasty.
© Simply Tasty
The recipes that our grandmothers used to cook for us are and will always be the best.
Did you always have these sugary sweet and delicious cinnamon apple and quark cakes or these mini roulades in hearty gravy?
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