German Cheese Cake with Cherries

Kaesekuchen mit Amarenakirschen (Morellos will be fine)

Ingredients
The short crust
125 gr Flour (type 550) – I used just plain flour
1/2 Tbsp Cocoa powder
1/2 tsp baking powder
40 gr Sugar
1 pinch salt
1 egg – I used 800gr eggs
75 gr cold butter

The filling
1 Lemon
Pinch of slat
75 gr sugar
125 gr Flour
4 eggs
500 gr Quarg
250 gr mascarpone (I used in total 750 gr Quarg)
200 gr sugar
125 gr Amarenacherries – I used morello cherries
25o gr crème fraiche – I did not do that at all

Preparation
For the pastry
knead flour, cocoa, baking powder, sugar, salt, egg and small knobs of butter with hand mixer with the dough hook then kneed to a smooth dough with hands. Wrap in plastic wrap, refrigerate for at least 30 minutes.
Preheat the oven to 200 degrees, convection oven 180 degrees, preheat gas mark 4. Roll out dough on a little flour around and line the bottom of a springform pan (24 cm diameter) with it. Prick several times with a fork and pre-bake for about 10 minutes in the oven. Remove and let cool.
Lower temp to 180 degrees, convection oven 160 degrees, gas mark 3 downshift.

For the filling:
Rinse lemon with hot water, pat dry, finely grate the peel and squeeze out the juice.
Bring 250 ml of water, salt and butter in a saucepan to a boil. Remove from heat, add the flour all at once and stir vigorously with a wooden spoon until smooth. Put pot back on the stove and stir until the dough releases from the bottom of the pot as a smooth lump. Again, remove from heat and stir in an egg. Decant to another bowl and chill.
Mix Quarg, 175 g sugar, lemon juice and remaining egg with a mixer until creamy whorls form (I used my kitchen aid for all kneding and stiring). Stir in the cooled choux gradually into the quark mass. Drain cherries, taking care to collect the syrup. Spread drained cherries and 1 tablespoon cherrie sirup over the cooled base. Fill the Quarg mix on top bake in oven for about 1 hour (I baked 1.5 hours). Remove and allow to cool completely on a wire rack in the form.

Icing
Crème fraîche, 1-2 tsp lemon zest (I added lemon zest into Quarg mix as well) and remaining sugar. Spread the cream on the cake just before serving creating a wavy pattern, sprinkle with 3 tablespoons Cherry syrup.

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