For a few days now I was immersed in books, studying for exams and as days passed by I was dreaming of getting back in the kitchen, grabbing an apron and a large mixing bowl and preparing some cakes and pastries. I love everything sweet and there is just something fulfilling in making a great dessert and enjoying every single bite, even more if there are other people you can enjoy it with.
Cheesecake is a classic and every day there are different versions of it. I know how I like to experiment with flavors when baking a cheesecake, and I have tried so many combinations, but still looking for that one that will be the perfect one standing out among others. If you follow my blog you’ll get the chance to read all about my cheesecake cooking adventures and with every one there will be a new recipe.
This cherry cheesecake is a classical version of a classic cheesecake recipe, easy to make and not as time-consuming. Try it out and I hope you’ll like it!
Preparation: 15 min Cook time: 30 min Servings: 8
- 200 g cherry compote
- 3 eggs
- 150 g butter, unsalted
- 300 g strong flour
- 100 g sugar
- 400 g cream cheese
- 70 g sugar
- 1 tsp vanilla extract
- 2 eggs
- In a large bowl mix together 3 eggs with 100 g of sugar, softened butter and flour. Knead manually until you get a firm dough. Press the dough in an oval shape and let it rest for 30 min to 1 h in the fridge.
- In a large bowl mix together cream cheese, sugar, vanilla extract and 70 g of sugar.
- Preheat the oven to 200° C. Butter a round pie tray.
- Roll the dough and place it in a buttered pie tray. Pour the cheese mixture over it and top it with compote cherries. Bake the cheesecake in a preheated oven for 30 min.