Cherry Cheesecake with Meringue Topping
Ingredients (for 8 people)
- 2x500 Fromage Frais Natural
- 200 Exquisa Cream Cheese, with yoghurt (14% fat)
- 400 Flour
- 200 Milk
- 225 Sugar
- 1 pinch Salt
- 175 Butter
- 1 Cube of fresh yeast (42g)
- 7 Eggs (size M)
- 5 Egg white (size M)
- 1 packet(s) Pudding powder "vanilla flavor" (for cooking)
- 2 glass Morello cherries (à 720ml)
- 6 tbs. Breadcrumbs
- 1 tbs. Lemon juice
- 125 Powdered sugar
- 1 tsp. Starch
- Grease for the tray
Preparation
Step 1:
For the yeast dough, mix flour, 75 g sugar and salt. Heat milk to lukewarm in a small saucepan, remove from heat, crumble in yeast and stir to dissolve. Add 75 g butter in flakes, 1 egg and yeast milk to the flour mixture. Knead with the dough hook of the hand mixer to a smooth dough. Cover and let rise in a warm place for about 45 minutes.
Step 2:
Knead yeast dough well again. Roll out evenly on a deep baking tray. Cover and let rise again in a warm place for about 30 minutes.
Step 3:
In the meantime, beat 100 g butter and 150 g sugar with the whisk of a hand mixer until creamy. Stir in 6 eggs, Exquisa Fromage Frais natural and Exquisa Cream Cheese with Yoghurt alternately. Add pudding powder and stir in.
Step 4:
Pour cherries into a sieve and drain well. Sprinkle yeast dough evenly with breadcrumbs, smooth cheese mixture on top. Spread cherries on top and bake in preheated oven (E-Herd: 175 °C/Umluft: 150 °C) for about 1 hour.
Step 5:
In the meantime, beat egg whites with lemon juice in a large mixing bowl until stiff. Gradually add 125 g powdered sugar and the starch. Continue to beat for approx. 2 minutes. Fill the meringue mixture into a piping bag (opening of the nozzle approx. 1.5 cm). 10-15 minutes before the end of the baking time, pipe large meringue dots onto the cake.
Step 6:
Remove cake from oven and let cool on a cooling rack. Serve dusted with 1 tablespoon powdered sugar.
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