Summer is the season for cherries. As soon as they hit the farmers market, we normally grab a basket and snack the first ones on the way home already. What’s left, often ends up in a compote. Like the one we used here for these Mini Cheesecakes with Cherry Compote. Super easy and quick to make. What more could you want?! Another one, of course! ;P
June, July, and August are the best months of the year – at least when it comes to berries and fruits. It’s the time when the selection of regional fruits and veggies is at its peak. When it comes to baking, we love this time of year… but when it comes to the heat, not so much. That’s because we live in the attic of an old house in Berlin. In July and August, this place often turns into a Finnish sauna. More or less. ;P
We don’t bake as much in summer as we do in the colder seasons. During this time, we actually prefer things that can be prepared without an oven. Stuff like no-bake cakes or simple desserts. We made an exception for these little cheesecakes, though. It wasn’t quite as warm on baking day, and the oven doesn’t really have to run for a long time here – the cakes are baked in no time!
For this month’s »Bake Together«, we chose cherries as our theme. Andrea from Zimtkeks & Apfeltarte and I are baking once a month, based on a theme we both picked, and then we surprise each other with the results. Since we already got various cakes, pies, etc. with cherries here on the blog, we decided to make small cheesecakes with cherry topping this time. It’s always a good idea to pour some cherry compote over something, right? ;P
The good thing about cherries – they freeze well. So, in case you fancy these little cakes in the depths of winter, all you have to do is freeze a few fresh cherries in summer. With those frozen cherries you can make this delicious dessert any time, day or night, 365 days a year. You could get some frozen cherries from the supermarket as well, of course. Or ready-made compote from the store. All good here. ;)
You can do quite a lot with cherries. An absolute classic is probably a simple Cherry Pie – something the Americans love to bake for Independence Day. A crispy base and lattice top, with delicious sweet cherries as a filling!
If you prefer not to turn on the oven in summer (like us), a delicious No-bake Cheesecake with Cherry Topping could be something for you. It takes a little longer to prepare, because it has to be refrigerated overnight, but it’s definitely worth the wait. ;P
INGREDIENTS / ZUTATEN
(5 mini cheesecakes)
For the cheesecakes:
10.6 oz. (300g) cream cheese, at room temperature
1.8 oz. (50g) confectioners’ sugar
1 tsp. cornstarch
1/2 tsp. vanilla bean paste
1 medium egg, at room temperature
2 tbsp. heavy cream
For the cherry compote:
21 oz. (600g) fresh sour cherries, pitted
alternative 1 glass (24 oz./680g) sour cherries
6.8 fl. oz. (200ml) cherry juice or the liquid from the glass
0.9 oz. (25g) cornstarch
2 tbsp. sugar
some confectioners’ sugar for dusting (optional)
some whipped cream for serving (optional)
(5 Mini Käsekuchen)
Für die Cheesecakes:
300g Frischkäse, Zimmertemperatur
50g Puderzucker
1 TL Speisestärke
1 TL Vanillepaste
1 Ei (M), Zimmertemperatur
2 EL Sahne
Für das Kirschkompott:
600g frische Sauerkirschen, entsteint
alternativ 1 großes Glas (680g) Sauerkirschen
200ml Kirschsaft oder Flüssigkeit aus dem Glas
25g Speisestärke
2 EL Zucker
etwas Puderzucker zum Bestäuben (optional)
etwas Schlagsahne zum Servieren (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F) fan-forced. Line a muffin tin with five tulip paper liners* and set aside.
2. Add the cream cheese to a large bowl and mix until soft – working with a rubber spatula only is fine here. Mix confectioners’ sugar and cornstarch, then add to the bowl and mix with the cream cheese. Add vanilla bean paste, egg, and heavy cream and mix in. Divide the mixture between the paper liners and bake for 12-15 minutes in the upper third of the oven close to the heating element (to get some browning on the cheesecakes ideally). Take out of the oven and let cool down completely on a wire rack.
3. For the cherry compote, wash and pit the cherries. If using cherries from a glass jar, simply pour them into a sieve and let them drain. You can collect the liquid from the cherries and use it instead of cherry juice.
4. Mix the cornstarch and sugar with a little cherry juice (or liquid from the glass jar) and set aside. Add the rest to a saucepan and bring to a boil. Once the juice is boiling, stir in the cornstarch mixture and let it bubble for some time – the mixture should thicken slightly. Next, add the cherries and let them simmer for a few minutes, stirring constantly (over low heat). The cherries should be soft but not mushy. Fresh cherries take longer than canned cherries. As soon as the cherries have the right texture, remove from the heat and let them cool down completely.
5. Dust the cooled cheesecakes with a little confectioners’ sugar, if desired, and serve with cherry compote and whipped cream.
1. Den Ofen auf 200°C (390°F) Umluft vorheizen. Ein Muffinblech mit fünf Tulpen Papierförmchen* bestücken und zur Seite stellen.
2. Den Frischkäse in eine große Schüssel geben und mit einem Gummispatel verrühren. Puderzucker und Stärke vermischen, zur Schüssel dazugeben und mit dem Frischkäse verrühren. Vanillepaste, Ei und Sahne dazugeben und unterrühren. Die Masse auf die Papierförmchen verteilen und im oberen Drittel des Ofens nahe den Heizelementen für etwa 12-15 Minuten backen – idealerweise bekommen die Cheesecakes etwas Farbe. Aus dem Ofen nehmen und auf einem Kuchengitter vollständig abkühlen lassen.
3. Für das Kirschkompott die Kirschen waschen und entsteinen. Wer Kirschen aus dem Glas nimmt, kann diese einfach in ein Sieb schütten und abtropfen lassen. Man kann hier die Flüssigkeit aus dem Glas auffangen und statt Kirschsaft verwenden.
4. Die Speisestärke und den Zucker mit ein wenig Kirschsaft bzw. Flüssigkeit aus dem Glas verrühren und zur Seite stellen. Den Rest in einen Topf geben und zum Kochen bringen. Sobald der Saft kocht, die Stärkemischung einrühren und kurz aufkochen lassen – die Mischung sollte etwas angedickt sein. Als Nächstes die Kirschen dazugeben. Unter ständigem Rühren (bei nicht allzu hoher Hitzezufuhr) einige Minuten köcheln lassen – die Kirschen sollten weich, aber nicht matschig sein. Frische Kirschen brauchen hier länger als Kirschen aus dem Glas. Wenn die Kirschen die richtige Textur haben, vom Herd ziehen und abkühlen lassen.
5. Die abgekühlten Cheesecakes nach Belieben mit etwas Puderzucker bestäuben und zusammen mit Kirschkompott und Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
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Mini Cheesecakes with Cherry Compote
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 01:30
- Yield: 5 1x
- Category: Cheesecakes
- Cuisine: International
- Diet: Vegetarian
Description
They are small, they are cute, they are delicious! These Mini Cheesecakes with Cherry Compote are the perfect sweet little dessert – not only in summer!
Ingredients
For the cheesecakes:
10.6 oz. (300g) cream cheese, at room temperature
1.8 oz. (50g) confectioners’ sugar
1 tsp. cornstarch
1/2 tsp. vanilla bean paste
1 medium egg, at room temperature
2 tbsp. heavy cream
For the cherry compote:
21 oz. (600g) fresh sour cherries, pitted
alternative 1 glass (24 oz./680g) sour cherries
6.8 fl. oz. (200ml) cherry juice or the liquid from the glass
0.9 oz. (25g) cornstarch
2 tbsp. sugar
some confectioners’ sugar for dusting (optional)
some whipped cream for serving (optional)
Instructions
1. Preheat the oven to 200°C (390°F) fan-forced. Line a muffin tin with five tulip paper liners* and set aside.
2. Add the cream cheese to a large bowl and mix until soft – working with a rubber spatula only is fine here. Mix confectioners’ sugar and cornstarch, then add to the bowl and mix with the cream cheese. Add vanilla bean paste, egg, and heavy cream and mix in. Divide the mixture between the paper liners and bake for 12-15 minutes in the upper third of the oven close to the heating element (to get some browning on the cheesecakes ideally). Take out of the oven and let cool down completely on a wire rack.
3. For the cherry compote, wash and pit the cherries. If using cherries from a glass jar, simply pour them into a sieve and let them drain. You can collect the liquid from the cherries and use it instead of cherry juice.
4. Mix the cornstarch and sugar with a little cherry juice (or liquid from the glass jar) and set aside. Add the rest to a saucepan and bring to a boil. Once the juice is boiling, stir in the cornstarch mixture and let it bubble for some time – the mixture should thicken slightly. Next, add the cherries and let them simmer for a few minutes, stirring constantly (over low heat). The cherries should be soft but not mushy. Fresh cherries take longer than canned cherries. As soon as the cherries have the right texture, remove from the heat and let them cool down completely.
5. Dust the cooled cheesecakes with a little confectioners’ sugar, if desired, and serve with cherry compote and whipped cream.
Notes
Make something amazing in the kitchen!
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