Sour Cherry Cheesecake Recipe

Sour Cherry Cheesecake Recipe

Sour cherry cheesecake recipe a delicious recipe but you can make it with raspberries, blueberries or strawberries if you want.

Hope you like,

Loves,

NOTES:

• For the measurement cups which i use please look at “measurements” .
• Butter 15 cm springform pan. Line with parchment paper. Set aside.
• You can use which cream cheese you want.
• I made my own crust but if you want you can use graham crackers and cold butter to make your crust.

Sour Cherry Cheesecake Recipe

Ingredients:

For Crust:

• 60 gr cold butter (4 tbsp)
• 60 gr flour (About 7 tbsp)
• 20 gr cocoa powder (About 3 tbsp)
• 40 gr granulated sugar (3 tbsp)

Cheese Filling:

• 160 gr Mascarpone cheese (5 and half tbsp)
• 140 gr cream cheese (7 tbsp)
• 100 gr granulated sugar (1/2 cup)
• 2 eggs (Large)
• 1 egg white
• 35 gr starch (4 and half tbsp)
• Sour cherries (Optional)

For Topping:

• 150 gr frozen sour cherries (About 1 and half cups)
• 60 gr granulated sugar (4 and half tbsp)
• 5 gr cornstarch (1/2 tbsp)

Sour Cherry Cheesecake Recipe

Directions:

For Crust:

1. Preheat oven to 180 degrees C
2. Mix together flour, cocoa powder and sugar.
3. Add cold butter and mix until it looks like a dough.

4. Press the crust onto the bottom of cake pan bake for 10-15 minutes. Let it cool.

For Filling:

1. Increase the heat of the oven to 150 degrees C.
2. Beat mascarpone and cream cheese in a big bowl.
3. Add sugar and continue mixing.
4. Add starch and whisk until homogenized.
5. Add egss one by one. First add one egg and whisk until homogenized, than add second and whisk, than add egg white and whisk.
6. Hit the pan on the floor to put out the air bubbles.
7. Pour The filling over the crust. Place cake pan on a tray which filled halfway with hot water. Bake for 15 minutes at 150degrees C. Than decrease the heat 125 degrees C and bake for 50-60 minutes until the edges are puffed but center is a little wet and jiggles when you shake the pan.
8. Cool room temperature than cover with a wrap and refrigerate it over night.

For Topping:

1. Boil the frozen sour cherries and sugar on medium low heat until cherries are soften about 10 minutes.
2. Mİx starch with 1-2 tbsp of cold water in a cup and add slowly to boiling cherry souce and whisk well.
3. Cook stirring constantly on medium heat until the mixture thickens.
4. Take away from heat and let it cool room temperature.

Assemble:

1. Remove the cheesecake from pan carefuly.
2. Cover the top with cherry souce.
3. I suggest you to use souce room temperature but if you want more thicken souce you refrigerate it 2-3 hours.

Bon Appetit.