Dunno how you feel about it, but I really love cakes with cherries. So good! Unfortunately, those little red fellas are not available all year round. At least not if you want to get them from a local farmer, for example. But… that does not mean you can’t make this delicious Easy Cheesecake with Cherries all year round. Luckily, this cake works perfect with frozen cherries… and those are available all year round if you prepared some during summer. Means cherry cakes all year round. I could not think of a better way to celebrate the hopefully soon coming summer ;P
Back in the days when I was a kid there were no cherries available in winter. That changed. Nowadays, you can buy them almost all year round in supermarkets. Not from farmers close by but from somewhere around the globe, shipped to your local store around the corner. If you urgently need/want cherries, this is a nice thing, but to be honest… I still think it’s weird to buy fresh summer fruits and berries in winter. I am fine with frozen fruits and berries though ;P Those can’t be used to decorate a cake because they normally do not look good thawed but added to a cake – perfect ;)
If I had a bigger freezer I would freeze so many veggies, fruits, and berries in summer when they are available everywhere from local farmers. A ton of cherries included. Unfortunately, the space in our freezer is very limited. Only a small bag of cherries at the moment. Most of the available space is used to have rhubarb ready in winter. Something I prefer over cherries and other berries ;P Mostly because that is something you hardly get frozen in a supermarket here. Cherries, raspberries, blueberries… no problem at all ;P
Anyway. The cake is really simple and easy to prepare. It takes only a few minutes to mix everything together. If you like to do everything by hand – go for it. Not a problem with this one. Everybody else can use a handheld mixer or food processor ;P The cake needs about an hour in the oven and then roughly two hours to cool down. Those two hours are actually very annoying if you ask me. I want to cut into the still warm cake and eat it… but that would be a bad idea. It will crumble and fall apart if you do not let it cool down and set properly. So be patient. Two hours are a long time – I know ;P
INGREDIENTS / ZUTATEN
5 medium eggs, separated
3/4 cup (150g) xylitol (or sugar), divided
7 oz. (200g) very soft butter
17.6 oz. (500g) low-fat quark (curd cheese)
2 tsp. vanilla extract
3.2 oz. (90g) cornstarch
1 tsp. baking powder
10.6 oz. (300g) frozen cherries, only slightly thawed
5 Eier (M), getrennt
150g Xylit (oder Zucker), aufgeteilt
200g sehr weiche Butter
500g Magerquark
2 TL Vanille Extrakt
90g Speisestärke
1 TL Backpulver
300g TK-Kirschen, nur leicht angetaut
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Set aside. Remove cherries from the freezer.
2. Separate the eggs. Add the egg whites to a tall bowl and beat until stiff peaks form. Once the egg whites get a bit foamy, gradually add about 1/4 cup (50g) of the xylitol (or sugar) to the bowl and continue whisking until the egg whites are stiff. Set aside.
3. Add the soft butter and the rest of the xylitol (or sugar) to a large bowl mix until light and fluffy. Add the egg yolks one at a time and mix well after each addition. Next, add the quark (curd cheese) and vanilla extract and mix until well combined. Mix the cornstarch with the baking powder, add to the bowl and stir in. Add the stiff egg whites in several batches to the bowl and fold in – very gently. Pour a little more than half of the mixture into the prepared springform tin, sprinkle the slightly thawed cherries on top, and mix them here and there with the cheesecake filling to distribute them evenly. Top with the remaining mix and smooth out the top. If possible do not let any cherries peak out. Bake for about 55-60 minutes – the cake should be firm around the edges, but if you jiggle the pan, it should still wiggle a bit in the center. If the top of the cake is getting too dark, cover with a piece of aluminum foil or baking paper and continue baking. Remove from the oven, loosen the cake from the edge of the pan with a knife, and then let it cool down completely inside the tin on a cooling rack (at least 2 hours).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm (9.5 inches) Springform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Kirschen aus dem Gefrierfach holen.
2. Die Eier trennen. Das Eiweiß in ein hohes Gefäß geben und steifschlagen. Sobald das Eiweiß schaumig aussieht, etwa 50g (1/4 Cup) des Xylits (oder Zucker) einrieseln lassen und so lange weiter aufschlagen, bis das Eiweiß steif ist. Zur Seite stellen.
3. Die weiche Butter mit dem Rest des Xylits (oder Zucker) in einer großen Schüssel hell und luftig aufschlagen. Die Eigelbe einzeln dazugeben und jeweils gut unterrühren. Den Quark und Vanille Extrakt dazugeben und ebenfalls gut unterrühren. Die Stärke mit dem Backpulver vermischen, zur Schüssel dazugeben und unterrühren. Den Eischnee in mehreren Portionen zur Schüssel dazugeben und vorsichtig unterheben. Etwas mehr als die Hälfte der Masse in die vorbereitete Form füllen. Die angetauten Kirschen darauf verteilen und etwas mit der Masse vermengen. Die restliche Quarkmasse darauf verteilen und glatt streichen – nach Möglichkeit sollten keine Kirschen oben rausschauen. Für etwa 55-60 Minuten backen – der Kuchen sollte an den Rändern fest sein, wenn man aber an der Form rüttelt, sollte er in der Mitte noch ein wenig wackeln. Sollte der Kuchen zu dunkel werden, ggf. mit einem Stück Alufolie oder Backpapier abdecken und weiter backen. Aus dem Ofen holen, den Kuchen mit einem Messer vom Rand der Form lösen und dann in der Form auf einem Kuchengitter komplett abkühlen lassen (mindestens 2 Stunden).
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Here is a version of the recipe you can print easily.
Print
Simple & Easy Cheesecake with Cherries
- Prep Time: 00:15
- Cook Time: 01:00
- Total Time: 03:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
Not only a cake for summer – a simple and easy cheesecake with cherries. This one here can be made all year round with frozen cherries.
Ingredients
5 medium eggs, separated
3/4 cup (150g) xylitol (or sugar), divided
7 oz. (200g) very soft butter
17.6 oz. (500g) low-fat quark (curd cheese)
2 tsp. vanilla extract
3.2 oz. (90g) cornstarch
1 tsp. baking powder
10.6 oz. (300g) frozen cherries, only slightly thawed
Instructions
1. Preheat the oven to 350°F (180°C). Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Set aside. Remove cherries from the freezer.
2. Separate the eggs. Add the egg whites to a tall bowl and beat until stiff peaks form. Once the egg whites get a bit foamy, gradually add about 1/4 cup (50g) of the xylitol (or sugar) to the bowl and continue whisking until the egg whites are stiff. Set aside.
3. Add the soft butter and the rest of the xylitol (or sugar) to a large bowl mix until light and fluffy. Add the egg yolks one at a time and mix well after each addition. Next, add the quark (curd cheese) and vanilla extract and mix until well combined. Mix the cornstarch with the baking powder, add to the bowl and stir in. Add the stiff egg whites in several batches to the bowl and fold in – very gently. Pour a little more than half of the mixture into the prepared springform tin, sprinkle the slightly thawed cherries on top, and mix them here and there with the cheesecake filling to distribute them evenly. Top with the remaining mix and smooth out the top. If possible do not let any cherries peak out. Bake for about 55-60 minutes – the cake should be firm around the edges, but if you jiggle the pan, it should still wiggle a bit in the center. If the top of the cake is getting too dark, cover with a piece of aluminum foil or baking paper and continue baking. Remove from the oven, loosen the cake from the edge of the pan with a knife, and then let it cool down completely inside the tin on a cooling rack (at least 2 hours).
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
