A dessert easy to make with the cherries from your areas.
Butter a terrine or cake mold and line it with parchment paper. Blend the cookies with the butter until the mixture is smooth. Press it into the bottom of the mold, smoothing the surface. Set aside in the refrigerator. Preheat the oven to 160° C.
Prepare the cream. Zest the lemon, split the vanilla pod, and scrape out the seeds. Pour the sugar and salt into a mixing bowl. Add the lemon zest and vanilla seeds. Use your fingertips to combine the ingredients.
Beat the eggs with the flour. Add the cheese and flavored sugar. Whisk for 2 minutes with an electric mixer. Pour the mixture over the set cookie base. Bake for 45 minutes. Let cool and refrigerate for at least 4 hours (ideally overnight).
Wash, stem, and pit the cherries. Heat the cherry jelly in a pan to liquefy it. Pour it over the cherries and mix.
Unmold the cheesecake onto the serving plate. Pour the cherries over the cake and serve.
To finish, for a small variation: prepare a cherry coulis by simmering 100 g of pitted cherries with 1 tablespoon of lemon juice and 1 tablespoon of sugar for about ten minutes. Blend, strain, and add it to the cheese mixture before baking, then lightly mix to achieve a marbled effect.
0 servings
6
EN 
TH