- FOR THE BASE
- flour – 9 oz (250 g)
- hazelnuts – 1.8 oz (50 g)
- cocoa – 0.7 oz (20 g)
- brown sugar – 3.5 oz (100 g)
- butter – 6 oz (170 g)
- salt – 1 pinch
- FOR THE CREAM
- pitted cherries – 10.5 oz (300 g)
- sugar – 4.2 oz (120 g)
- eggs – 3 pcs.
- sour cream – 1.1 lb (500 g)
- cream cheese – 7 oz (200 g)
- liquid cream – 3.4 fl oz (100 ml)
- cocoa – 0.9 oz (25 g)
- vanilla pudding – 1 package – 1.3 oz (37 g)
- FOR DECORATION
- sour cream – 7 oz (200 g)
- powdered sugar – 1.1 oz (30 g)
- cream – 1.1 oz (30 g) Dr. Oetker
HOW TO COOK
The hazelnuts are grinded. Add flour, cocoa, sugar, salt and diced butter. The mixture is kneaded by hand, until butter crumbs form.
An cake tin with a detachable ring with a size of 10″ (26 cm) is lined with baking paper. Distribute the buttery mixture in it, by rasing it around the boarder.
Place it in the refrigerator.
The sour cream is mixed with the sugar, eggs, cream cheese and liquid cream. Stir and add the dry pudding.
It is divided into two equal parts. Vanilla is added to one and cocoa to the other.
The brown mixture is placed first on the base of the cheesecake and the white mixture is spread on top of it.
Arrange the cherries on top.
Bake the cheesecake in a preheated oven at 360°F (180°C) for 50 minutes. After the minutes have elapsed, the oven is switched off, the door is opened and the cheesecake is left in the oven for another 20 minutes.
Cool it to room temperature and then refrigerate it for a few hours.
If desired, the cheesecake can be decorated. All decoration products are mixed and beaten with a mixer.
The resulting cream is placed in a piping bag with a star-shaped tip and roses are shaped on top.
The baked cherry cheesecake is ready.