Cherry Almond Cheesecake

By brownbox

Ingredients

• For the filling
• 1 1 370 jar sour cherries (drained, 370 grams)
• 50 50 50 grams Cornstarch
• Breadcrumbs (to sprinkle)
• 2 2 2 tablespoons ground almonds
• 75 75 75 grams Butter
• 750 750 750 grams Quark
• 200 200 200 grams Sugar
• 2 2 2 packets Vanilla sugar
• 1 1 1 teaspoon grated Lemon peel
• 2 2 2 tablespoons Lemon juice
• 5 5 5 Eggs
• 1 1 1 Egg yolk
• 2 2 2 tablespoons Apricot jam
• 3 3 3 tablespoons Sliced almonds
• 1 1 1 tablespoon Powdered sugar

Preparation

Step 1

For the filling: Drain cherries. Stir 3 tablespoons cherry juice with 30 grams (approximately 1/8 cup) cornstarch. Boil remaining juice and add cornstarch mixture. Cook about 1/2 minute while stirring and let thicken. Add cherries and let mixture cool slightly.

Sprinkle bottom with breadcrumbs and top with cherry filling and ground almonds.
Melt butter and let cool. Mix butter with quark, sugar, vanilla sugar, lemon zest, lemon juice, eggs and remaining cornstarch and spread across cherry filling.


Bake in preheated oven at 175°C (approximately 350°F) for about 1 hour. Whisk egg yolks with a little water, brush cake with yolks and bake another 15 minutes. Remove cake from pan and let cool.
Step 4/4
Spread warmed apricot jam along edge of cake. Toast sliced almonds in dry frying pan and spread around outside of cake. Sprinkle cake with powdered sugar.