Cherry cheesecake

90 minutes

1.

Flour, 75 g sugar Mix the vanilla sugar and salt together. Add the butter in flakes. First knead with the dough hook of the hand mixer, then with your hands to make sprinkles. Grease the bottom of a springform pan (26 cm Ø; approx. 8 cm high). Spread the streusel on top and press firmly with your hands. Approx. Chill for 30 minutes. Mix the quark, eggs, aroma, 100 g sugar, lemon peel and semolina with the whisk of the hand mixer. Spread on the crumble base. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-60 minutes. Let cool in the springform pan. Wash, stem and stone the cherries. Spread on the cake. Mix the icing powder and 1 teaspoon of sugar. Stir in cherry nectar and raspberry jelly. Bring to the boil briefly while stirring. Spread the icing evenly over the cherries from the middle. Approx. Chill for 1 hour. Remove the cake from the tin with a knife. Garnish with lemon balm. Whipped cream tastes good with it

2.

3 hours waiting time