Description
Delicious little cheesecakes with cherry compote baked in glass jars – easy to make and perfect for a summer picknick outside.
Ingredients
Scale
For the cakes
- 5 oz. (140g) Amarettini cookies
- 1.4 oz. (40g) melted butter
- 3 medium eggs
- 1/2 cup (100g) sugar
- 18 oz. (500g) low-fat curd cheese
- 1 tbsp. lemon juice
- 1.4 oz. (40g) cornstarch
- 1 tsp. vanilla paste
For the cherry compote
- 18 oz. (500g) fresh cherries
- 1 1/2 tbsp. cornstarch
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) water
- 1 tbsp. lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the glasses and set aside. Add the amarettini cookies to a freezer bag and crush until you get fine crumbs. Mix with the melted butter and divide between the glasses and press to the bottom of the glasses.
- Separate the eggs, beat the egg whites with half of the sugar (1/4 cup/50g) until stiff peaks form and set aside. Add the egg yolks and remaining sugar to a large bowl and mix until light and fluffy. Add the curd cheese, lemon juice, cornstarch and vanilla paste and mix until well combined. Add the whipped egg whites and carefully fold in. Divide the mixture between the glasses, place in the lower third of the oven and bake for about 22-25 minutes, then turn off the oven and let the cakes still inside without opening the oven for another 5 minutes. When done, remove from the oven and let cool down on a wire rack.
- For the cherry compote wash, dry and stone the cherries. Set aside. Mix the sugar and cornstarch in a pot, mix with water and lemon juice until well combined and bring to a boil. Add the cherries to the boiling mixture and let cook for 5-7 minutes – stir from time to time. The cherries should be soft but not mushy. Take off the heat and let cool down. Decorate the cheesecakes with the cherries and some whipped cream.
Notes
- Enjoy baking!