CHEESECAKE WITH CHERRY SAUCE

 


  • 0,38 lbs hazelnut powder
  • 0,16 lbs flour
  • 0,11 lbs butter
  • 0,14 lbs brown sugar
  • 1 egg yolk

For the sauce:

  • 0,77 lbs pitted cherries
  • 1 tablespoon of honey
  • 0,33 lbs granulated sugar
  • juice of 1/2 lemon

For inside:

  • 0,33 lbs granulated sugar
  • juice of 1/2 lemon
  • 0,34 lbs cream cheese (labne type)
  • 2 eggs
  • 8,11 oz cream

Mix flour with hazelnut powder. In a bowl, beat the brown sugar and butter with a mixer. Add the egg yolk and continue beating. Add the hazelnut and flour mixture and mix with a spoon. Preheat the oven to 356 degrees. Spread this mixture with the help of a spoon to cover all sides of the 8,66 inches  cake pan (it is recommended to use a spring form cake tin) and leave it in the refrigerator for 30 minutes.

For the sauce: Mix the cherry, honey, sugar and lemon juice in a saucepan and cook for 6-7 minutes. Set aside to cool.

Bake the cake base that we removed from the refrigerator for 15 minutes in the heated oven. Let it cool down. Lower the oven to 284 degrees.

For the inside: Beat cream cheese and sugar with a mixer. Add the egg, lemon juice and whisk. Add the cream and continue whisking.

 Pour the prepared filling onto the cake base. Bake in the oven for 40-50 minutes, then leave to cool thoroughly. Place the cherries on the cheesecake, pour the sauce and serve after keeping it in the refrigerator for a while.

 

ENJOY YOUR MEAL


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