Classic cheesecake recipe with mascarpone cheese

Features of making cheesecake with mascarpone cheese

Experienced confectioners know a wide variety of methods for preparing this dish. The main ingredients of the dessert are the following:

1. Shortbread cookies.
2. Butter.
3. Eggs.
4. Cheese.
5. Cream.

Preparation

1. To add additional flavor accents and give the finished product external beauty, you need to have vanilla, chocolate, mint, and fruit on hand.
2. For the base of cheesecakes, baked goods are used with the addition of cinnamon, vanillin, and cognac to the cakes. There are recipes in which, instead of cakes, crushed cookies (crackers, shortbread) are used with the addition of butter.
3. ъIn this case, it is necessary to prepare components that promote thickening: gelatin, starch, chocolate.
4. The filling is made from cream, sugar, cottage cheese, various types of cheese, but mascarpone plays a leading role here.

Traditional cheesecake recipe with mascarpone cheese

The basis:

• Butter 100 g
• Shortbread cookies 200 g
• Filling:
• Vanilla pods 1 pc.
• Powdered sugar 140 g
• Cream 200 ml
• Mascarpone cheese 500 g
• Chicken eggs 3 pcs.

Preparation

1. To prepare cheesecake, all ingredients must be at room temperature: we will need cream with a fat content of 30-33%, butter, eggs, Mascarpone cheese, powdered sugar, shortbread cookies and a vanilla pod or vanilla powder. Strawberries and fresh mint for decoration.
2. Grind the cookies into fine crumbs with your hands or in a blender and add softened butter.
3. Then grind the crumbs with butter.
4. Place the mixture in a springform pan with a diameter of 22 cm and form a crust with sides at least 2 cm high. Place in the refrigerator while preparing the filling.
5. Combine mascarpone with powdered sugar with a whisk into a homogeneous, smooth mass.
6. Gradually add cream, stirring well.
7. Then add eggs one at a time.
8. Add vanilla seeds and mix everything well.
9. Wrap the mold well with foil (it is better to make 3-4 layers to ensure that no water gets into the mold). Pour in the filling.
10. Then place the cheesecake in a baking tray filled with water approximately to the middle of the pan.
11. Bake in an oven preheated to 160 °C for 1 hour 20 minutes, then remove the pie and carefully separate the cake from the walls of the mold, and leave to cool at room temperature in the mold.
12. Place the cooled cheesecake on a plate and refrigerate for 2-3 hours (or better yet, overnight). Serve garnished with fresh strawberries and mint.

Curd dessert mini cheesecakes in glasses served in portions

Dear friends, you can cook in portions for each guest for the holidays. I'm sure they will appreciate this presentation. It's beautiful and neat. And most importantly, it is portioned, and not where each guest has already “been”. It's also an effective presentation.

Decoration from frozen cherries, I freeze pitted, and I definitely make it for the New Year holidays. Not a single guest has yet refused.

Recipe: 10-12 servings 1 glass = volume 250 ml.

Ingredients:

• 100 g shortbread cookies (crushed into crumbs)
• 40 g melted butter
• 200-250 g of smooth cottage cheese without grains (or Hochland/Almette/Violette cream cheese)
• 1 tbsp. (250 ml) cold cream 33-35%
• ½ tbsp. (70 g) powdered sugar (to taste), the sugar will not have time to dissolve
• 1 tsp. vanilla sugar (or ½ tsp extract)
• pinch of lemon zest 1 tsp. (5 ml) lemon juice

Cherry topping:

• 300 g pitted cherries (I used frozen)
• ¼ tbsp. (50 g) sugar (or to taste) 1 tbsp. l. no slide
• (7 g) cornstarch 1 tbsp. l.
• (15 ml) cold water
• pinch of cinnamon
• ½ tsp. vanilla extract (or vanilla sugar first)

1. Combine crushed cookies with butter.

2. Place into molds (about 1 tablespoon each) and compact.

3. Combine cottage cheese with sugar, vanilla, lemon zest and juice (optional) and beat together with cold cream until thick and creamy.

4. Place 2 tablespoons onto the base.

5. Cover and refrigerate for at least 2 hours.

6. Apply topping before serving.

7. Mix cherries with sugar and put on fire.

8. If there is not enough liquid, add another ~50 ml.

9. Once it boils, reduce the heat to low, add cinnamon, vanilla extract, diluted starch and simmer for about 5 minutes.

10 Cool completely.

Because of the taste, you can substitute cornstarch for potato starch, but if you don't mind, then use what you have.

I want to say, if you make cheesecake with cookies in a glass, you can use Oreos, or your favorite cookies. And instead of cottage cheese or cottage cheese, you can buy children's sweet cottage cheese (or cheese) in packs. It is like a curd mass and is great for cooking.

Cheesecake with mascarpone and ricotta

Another way to diversify the taste of the finished dish is to prepare mascarpone cheesecake at home with the addition of ricotta. The taste of the dessert changes somewhat compared to the classic recipe, since the filling contains not only mascarpone, but also another type of dairy product, which many housewives like.

Ingredients:

• ricotta – 300 g;
• mascarpone – 300 g;
• powdered sugar – 150 g;
• eggs – 4 pcs.;
• cookies – 300 g;
• cream – 200 ml;
• butter – 150 g.

Preparation

1. Mix the cookies, mashed with butter, and cool.
2. Make the filling from the remaining ingredients and place it on the dough.
3. Bake cheesecake with mascarpone and ricotta for about an hour, cool, and refrigerate for about 3 hours.

Cheesecake New York

Today I will tell you how to make cheesecake. This will be the easiest recipe for a classic New York cheesecake that you can easily make at home. This incredibly tender, magically aromatic, deliciously tasty and very satisfying delicacy will be appreciated by all lovers of such desserts.

New York cheesecake is a dessert that is an open pie (or even a cake). It consists of two main parts: a sand base and a cheese filling. Sometimes cheesecake recipes include berries, fruits, chocolate - it all depends on the desire and imagination of the cook. But today we will prepare a classic of the genre - New York cheesecake.

The shortbread base requires only two ingredients: any shortbread or sweet cracker and butter. Forget about margarine and spread! The filling base is cream cheese. In the original, this is Philadelphia cheese, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.

Also, the filling for New York cheesecake uses raw medium-sized chicken eggs, powdered sugar, vanilla sugar and lemon zest for flavor, as well as heavy cream (from 30%), in the absence of which you can use non-sour fatty sour cream.

Everything seems clear about the ingredients (if you have any questions, I’ll be happy to answer in the comments)? Then let’s touch on one of the problems that housewives often face when preparing cheesecake at home. So, it happens that cracks appear on the surface of the finished dessert. This can happen either while the cheesecake is baking or while it is cooling. I must say that when prepared correctly, such problems do not occur, which is why it is so important to strictly follow the recipe.

Why can cracks appear and how can this be avoided? First of all, the filling cannot be whipped (only stirred!) to prevent the formation of air bubbles in the cheese mass. Also, if you bake a cheesecake at too high a temperature and without a water bath, the filling will rise (this should never happen) and then fall, causing cracks to appear. And finally, if you neglect the stage of long-term cooling of the cheesecake, a similar problem of ruptures in the filling is also quite relevant.

I hope my humble tips will be useful to you and you will definitely prepare classic New York cheesecake at home. This is a very delicate delicacy with a silky texture and a subtle aroma of lemon and vanilla. Serve it with dessert sauces, fresh berries, slices of fruit, garnished with mint or lemon balm leaves. With a cup of coffee you get a fabulous duet!

Cheesecake with mascarpone in a slow cooker

When you have household appliances such as a multicooker at home, you can easily prepare berry cheesecake with mascarpone. When preparing dessert, you just need to remember the high calorie content; this important nuance is recommended to be taken into account by people on a strict diet. For a festive feast, cheesecake will come at just the right time and will become a worthy table decoration.

Ingredients:

• berries - 300 g;
• cookies – 200 g;
• butter – 100 g;
• mascarpone – 500 g;
• cream – 200 ml;
• eggs – 3 pcs.;
• powdered sugar – 100 g.

Preparation

1. Place the ingredients in layers in a bowl. The base with high sides comes first, then the filling with berries is laid out.
2. Set the “Baking” mode and bake for about an hour.
3. Refrigerate the cookie and mascarpone cheesecake overnight.

Preparation

1. Make a base of cookies and butter and line the bottom of the mold.

2. Break the chocolate into pieces, put it in a bowl and melt it in a water bath, add 2 tablespoons of cream, stir.

3. Add mascarpone into the chocolate mixture in small portions and continue stirring.

4. Add cream and powder a little at a time. Adjust the amount of sugar to your taste, since the chocolate bar is also quite sweet.

5. Add cognac to the filling, which can be replaced with liqueur or rum if desired. Or you can exclude it altogether.

6. Place the cheese filling in a mold, cover with cling film and let the chocolate cheesecake cool for at least 5 hours.

7. Remove the dessert from the mold and decorate it at your discretion. You can pour melted chocolate, sprinkle with grated tiles or cocoa powder.

Banana cheesecake with mascarpone

When they want to make a nutritious and delicate-textured pie, they think of cheesecake with mascarpone cheese, to which bananas are added. The cooking process is not particularly complicated; the main thing is to distribute the filling smoothly over the crust, otherwise cracks will appear in it later. Bananas are added directly to the filling, having first been thoroughly ground.

Ingredients:

• bananas – 2 pcs.;
• cookies – 200 g;
• butter – 100 g;
• mascarpone – 500 g;
• cream – 200 ml;
• eggs – 3 pcs.;
• powdered sugar – 100 g.

Preparation

1. Grind the cookies with butter and cool.
2. Make a filling of bananas, cheese, cream, powder, eggs.
3. Place the filling on the dough.
4. Bake cheesecake with mascarpone for an hour, cool.

How to prepare classic mascarpone cheesecake according to the presented recipe

1. Turn on the oven, bring the temperature to 180°C.
2. Grind the cookies into fine crumbs, add butter and salt. If you want to add a little sugar or salt to your cookies, do so.
3. Form a crust and place in a bowl made of heat-resistant material.
4. Place in the oven for 10 minutes.
5. Prepare the filling: beat cream cheese with sugar, add vanilla extract, beaten eggs, mascarpone. The result will be a light, tender mass.
6. Take out the finished cake, put the cream on it and smooth everything out.
7. Place the bowl with the cake in a larger form filled with water.
8. Bake in the oven on low heat for 1.5 hours.

Now our cheesecake with mascarpone cheese is ready. Before serving, you need to remove it from the dishes and cool thoroughly. Bon Appetit everyone!

Chocolate cheesecake with mascarpone cheese

If the classic version of the dessert has already been mastered, you can try interesting variations. For example, chocolate. Ingredients: butter and biscuits for the base, 260 g of mascarpone, 160 ml of very heavy cream, 3-4 large spoons of powdered sugar, 2 large spoons of cognac and the same amount of cocoa, a bar of dark chocolate.

Preparation

1. The sand base is prepared according to the standard procedure and laid out in a suitable refractory dish. It is baked for 12 minutes at high temperature.
2. For the filling, combine melted chocolate with a small amount of cream.
3. In a separate bowl, beat the cheese, powder and remaining cream.
4. Liquid chocolate and cognac are added to the resulting mixture. All ingredients are mixed well.
5. The filling is poured onto the base and leveled.
6. The baked goods will take 35-49 minutes to prepare in the oven.

Serve the delicacy with mascarpone cheese only after it has been refrigerated for at least 5 hours.

Recipe with sour cream

Ingredients:

• 450 g mascarpone
• 450 g sour cream
• 300 g shortbread cookies
• 150 g butter
• 3 eggs
• 120 g sugar
• 20 g vanilla sugar
• 1 tsp cinnamon

Preparation

1. Place the cookies in a bag and crush them using a rolling pin. Place in a bowl, add cinnamon and stir. Melt the butter, pour into the cookie crumbs and mash everything thoroughly with a fork.
2. Grease the mold with butter and place the base there, press it tightly with your fingers and form small sides. Place the mold in the refrigerator and prepare the mascarpone cheesecake filling.
3. Place the cheese in a bowl, add sour cream and beat for 10-15 seconds at low speed (until smooth). Without ceasing to beat, beat in the eggs one at a time and gradually add sugar and vanilla sugar.
4. Once the filling is completely homogeneous, remove the pan from the refrigerator and preheat the oven to 160C. Place the filling on top of the base and smooth the surface. Bake the mascarpone cheesecake in a preheated oven for an hour.
5. Then turn off the heat and leave the pan in the oven for about half an hour (or until the oven has cooled down). Then remove the marscarpone cheesecake and let it cool completely. Place the mold in the refrigerator for several hours to harden.
6. Remove the dessert from the refrigerator, decorate with whipped cream, fresh berries or fruits, caramel or jam to your taste. Cut the mascarpone cheesecake into portions and serve with tea or coffee. Bon appetit!

Cheesecake with strawberries and mascarpone without baking - step-by-step recipe

The pie will require a simple set of ingredients and a little time for the creamy soufflé to harden. And the cooking process itself will not be difficult. Well, I promise you the delight of your family - it has been tested.

We will need:

• shortbread cookies - 300 gr.
• butter - 80 gr.
• heavy cream (at least 30%) - 100 ml
• condensed milk - 1 can
• Mascarpone cheese - 500 gr.
• gelatin - 1 tbsp. l. with a slide
• any jam with sourness (I used blackcurrant) - 2 tbsp. l
• vanilla sugar - 1 tsp.

Step by step recipe:

Step 1.

To give elasticity to the creamy soufflé, we will use gelatin. Dissolve it in half a glass of heavy cream.

Step 2.

Let the gelatin swell for about 10 minutes and then slightly heat the creamy mixture until the gelatin grains are completely dissolved.

Step 3.

We make the base of the cheesecake from shortbread cookies. Break it up and grind it into fine crumbs. The most convenient way to do this is with a blender.

Step 4.

Melt the butter, it will be needed to hold the dry sand crumbs together.

Step 5.

We combine liquid butter with the cookie mixture, stir and obtain a viscous mass that already resembles dough.

Step 6.

You can skip this step. But I decided to give the dough a little sourness and added a couple of spoons of blackcurrant jam. Red currant jelly, lingonberry, and any other jam are perfect as an additive.

Step 7

The dough is ready, place it on the bottom of the mold and spread it evenly with your fists and compact it over the entire surface.

Step 8

All that remains is to prepare a lush soufflé. Beat mascarpone with cream in a blender. Add vanilla sugar. The mass increases in size.

By the way, if you use Mascarpone cheese for the souffle, then even without gelatin it will keep the desired shape. But just in case, I still play it safe.

Step 9

Instead of sugar in our recipe, we use condensed milk as a sweetener. Determine the quantity yourself; you can reduce it a little if you don’t like sweets.

Step 10

Mix all this splendor until smooth. It is immediately thick, appetizing and retains its shape perfectly.

Step 11

There is very little left. Spread the cheese mixture onto the crust. I couldn’t resist and tried the cream - it turned out incredibly tasty.

Step 12

Spread the cream over the entire surface of the cake using a spoon or spatula.

If you want a thicker layer of cream, choose a cheesecake pan with a smaller diameter.

Step 13

Cut fresh strawberries into thin slices. Of course, you can replace it with any other fruit of your choice.

Step 14

The top layer can be made into jelly, but I simplified the task and simply laid strawberry slices over the entire surface of the cake. You can also sprinkle powdered sugar on top, but this is at your discretion.

That's all, actually. Place the dessert in the refrigerator to cool. After that it keeps its shape perfectly. And so cold, aromatic and very tender, we serve it with tea, coffee, and if you’re lucky, with champagne.

And I promise you a wonderful mood. It's just a matter of working a little in the kitchen.

Cheesecake with mascarpone and cottage cheese

Many housewives know another version of the recipe - cheesecake with mascarpone and cottage cheese. The last of the components is used when they want to make a more budget-friendly version of dessert. For this purpose, expensive mascarpone cheese is diluted with cottage cheese. The result is a dish that has exquisite taste, but is less expensive than the classic one.

Ingredients:

• cottage cheese – 300 g;
• mascarpone – 300 g;
• powdered sugar – 150 g;
• eggs – 4 pcs.;
• cookies – 300 g;
• cream – 200 ml;
• butter – 150 g.

Preparation

1. Grind the cookies with butter, wrap in cling film, and refrigerate.
2. Rub the cottage cheese through a sieve and mix with cheese. Add cream, powder, and eggs - one at a time.
3. Roll out the dough and place in the mold. Spread the filling on top.
4. Bake the mascarpone cheesecake in the oven for about an hour. Cool and refrigerate for 3 hours.

Recipe with berry jelly

Cheesecakes are famous for their tenderness, creamy consistency and pleasant creamy taste.

Today I offer you a very tasty no-bake cheesecake recipe. The basis for the soufflé is macarpone cheese. It is thanks to him that the pie turns out creamy, tasty, tender and has that same creamy taste.

Don't let the high cost of mascarpone cheese scare you. Now there are a lot of recipes for making it at home, which makes cheese more accessible, but no less tasty.

The ingredients are designed for a springform pan with a diameter of 24 centimeters.

The basis:

• Shortbread cookies – 400 g
• Butter - 150 g

Souffle:

• Mascarpone cheese - 600 g
• Cream - 500 ml
• Powdered sugar - 150 g
• Water – 100 ml
• Milk – 100 ml
• Instant gelatin – 25 g
• Vanillin - 0.3 tsp.

Jelly:

• Strawberries - 150 g - you can take any other berries
• Sugar - 3 tbsp. l.
• Water - 100 g
• Instant gelatin - 15 g
• Raspberries – 150 g

Preparation

1. Grind the cookies into very fine crumbs.
2. Melt the butter and add to the chopped crumbs. Mix everything well. The oil should be evenly distributed, but the mixture should remain loose.
3. Press the cookie crumbs into the pan. You need to compact it very tightly, the stability of your cheesecake depends on it. Place the form in the refrigerator. You can not use the entire mold, but only its upper part, placing it on a dish and forming a pie in it. It is important that the shape fits tightly to the dish.
4. Meanwhile, prepare the soufflé. Pour cold water over the gelatin and set aside.
5. Combine mascarpone cheese with powdered sugar and beat well with a mixer. The cheese should be at room temperature.
6. While whisking, pour the cream into the cheese. The cream can be of any fat content, but it must be at room temperature.
7. Bring the milk to a boil, cool slightly and combine with gelatin. Mix well until smooth.
8. Without stopping whisking, pour the gelatin mixture into the total mass in a thin stream. Beat the mixture well with a mixer so that the gelatin does not settle to the bottom, but is evenly distributed.
9. Pour the soufflé into the mold and place in the refrigerator for 2-3 hours. Before pouring the jelly layer, you need to ensure that the top of the cheesecake is already frozen.
10. To prepare the jelly layer, pour 15 grams of gelatin with water and leave to swell.
11. Cook the berries on the stove with sugar for about 20 minutes. You can use fresh or frozen berries. If you use frozen ones, defrost them and cook with juice. Turn the resulting jam into puree, do not cool.
12. Grind the hot puree through a sieve. This should be done if the berries have seeds, for example, like raspberries or currants.
13. Add gelatin to the berry puree and mix thoroughly. Cool this mixture until slightly warm.
14. Pour the jelly into the mold and place in the refrigerator for 4-5 hours until completely set.
15. Use a hot knife to separate the cheesecake from the sides of the pan and remove the ring from the pan. No-bake cheesecake with mascarpone and jelly layer is ready and can be served.

Bon appetit!

Cheesecake with kiwi

No-bake mascarpone cheesecake does not need to be made with a shortbread base.

The base can be made from dates and nuts - this dessert will be less calorie and more healthy.

Composition of ingredients

Step-by-step cooking process

Important: before starting cooking, you need to soak cashews in water for at least 12 hours - this will soften the nuts and make them easy to work with.

How to prepare kiwi cheesecake:

• First, you need to soak the dates in hot water for 30 minutes to soften them.
• After 30 minutes, the dates need to be dried, pitted and pureed in a blender.
• Then add almonds to the dates (it is recommended to pre-fill them with hot water for 5-7 minutes, and then peel them by pressing your fingers on the nut - the peel will come off easily; however, this step can be skipped) and coconut flakes, continue to beat in a blender for another 7-10 s.
• The resulting mass should be slightly sticky. If you don’t want it to contain too large pieces of nuts, you can beat it again.
• The resulting mass should be placed on the bottom of the springform pan in a dense and even layer, and put into the refrigerator.
• Then you need to take the pre-soaked cashews, drain the water and rinse the nuts in clean water.
• After this, the cashews must be ground in a blender to a paste-like consistency, and then add mascarpone, syrup and vanilla extract to the paste. Beat the mixture again for 1 minute. at low speed.
• At the very end, you should add coconut (or butter) cut into small pieces and re-beat the soufflé until a fluffy, creamy consistency is obtained.
• The soufflé should be placed on top of the base, leveled and the form with the cheesecake should be placed in the freezer for 30 minutes.
• At this time, it is necessary to peel all the kiwis, separate 2 pieces. (will be needed for decoration), and cut the remaining ones into cubes.
• Sliced ​​fruits need to be poured with 100 ml of water and whisk until smooth.
• Next, you need to heat the remaining 50 ml of water in the microwave and pour the gelatin over it, wait until it completely dissolves. The mixture should be stirred constantly.
• Dissolved gelatin should be poured into the kiwi puree, mix the mixture and pour it onto the cheesecake.
• The remaining kiwis need to be cut into circles and placed on top.
• The cheesecake pan needs to be placed in the refrigerator to harden for 3-4 hours.

What can I add?

If the cheesecake is being prepared only for adults, then when the kiwi is chopped, you can add a mojito cocktail instead of water. This will give the dessert an even more interesting taste. You can also additionally decorate the dish with mint leaves.

Cheesecake with mascarpone and cottage cheese

Mascarpone gives the filling additional lightness and tenderness. As an analogue, you can consider homemade cottage cheese. However, these products differ radically in taste and can perfectly complement each other in one product.

Dough recipe:

• sifted wheat flour – 0.25 kg;
• sugar – 50 gr.;
• baking soda as a leavening agent - one teaspoon;
• softened butter – 0.1 kg.

For the filling you will need the following ingredients:

• cottage cheese – 400 grams;
• mascarpone – 250 grams;
• 2 tbsp. l. semolina;
• 2 eggs;
• vanilla;
• one tablespoon of sugar;
• a little salt at the hostess's discretion.

Preparation

1. The first step is to knead the dough. To do this, mix flour with butter and add sugar. Everything is mixed until characteristic crumbs form. Half of the loose mass is distributed into a baking dish and carefully compacted with your fingers.
2. Next, the filling is prepared. Cheese and cottage cheese are kneaded manually using a fork. Added: baking powder, semolina, vanillin, raw eggs. The entire composition is thoroughly mixed and poured over the base.
3. The remaining amount of crumbly dough is placed in a third layer and carefully leveled without pressing.
4. Baking in the oven at 180°C lasts at least one hour.

With strawberries and white chocolate

An interesting recipe suitable for get-togethers with friends or for a children's party.

• shortbread cookies - 175 grams;
• butter - 50 grams;
• white chocolate - 200 grams;
• cream cheese - 300 grams;
• strawberries - 225 grams.

Preparation

1. The first step, as always, is crushing the cookies and rubbing them with ghee or just soft butter. We lay it out in the mold along the bottom, make a side and immediately put it in the refrigerator.
2. The cake acquires the desired state, and we get to work on the filling: heat the chocolate in a steam bath or any other method, but it is important not to bring it to a boil, otherwise it will cease to be fragrant.
3. Beat the cheese and berry product, mix with melted chocolate. The filling is ready and can be used. Use a spatula to evenly level the mixture and fill the cake layer with it. Leave the dessert for four hours in the refrigerator. Decoration option is to rub black and white chocolate on top.

On a note. The cheese in this version of the recipe can be replaced with 200 grams of full-fat (homemade) sour cream.

With cherries

Ingredients:

• butter 80 g;
• mascarpone 1 package;
• flour 4 tbsp. l.;
• eggs 5 pcs.;
• cherries, pitted 1 cup;
• sugar;
• baking powder 1 tsp;
• chocolate 100 gr;
• milk 3 tbsp;
• vanilla sugar ½ tsp. or a packet of vanilla.

Preparation

1. Cooking begins by separating the three whites from the yolks. We turn the whites with half a spoon of sugar into a strong foam. Next, melt the chocolate along with the butter. When everything is melted, pour in the milk.
2. While the chocolate is slowly melting, let's work on the egg mixture: gradually add the yolks, without stopping the beating, followed by the vanilla. The chocolate mass will be added next.
3. In a separate bowl, mix baking powder and flour. Pour the flour mixture into the whipped mixture in small portions, without stopping the mixing process.
4. Separately combine vanilla, cheese, the remaining couple of eggs and 100 grams of sugar. Beat everything with a mixer.
5. Pour half the dough and cheese filling into a greased and lined pan. Place a layer of cherries and press them a little into the filling. Pour the remaining dough on top and smooth with a spatula.
6. Bake for half an hour at 200 degrees. It is recommended to cool it and keep it in the refrigerator for a couple of hours for the cream to completely harden.