Recipe for Cherry Cheesecake from Our Regions

Butter a terrine or a loaf pan and line the bottom with parchment paper.

Blend the cookies with the butter until the mixture is smooth. Line the bottom of the mold, leveling 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 the seeds.

Pour the sugar and salt into a mixing bowl. Add the lemon zest and vanilla seeds. Work with your fingertips to blend the ingredients.

Beat the eggs with the flour. Add the cheese and flavored sugar. Whip 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 from our regions. Heat the cherry jelly in a pan to liquefy it. Pour over the cherries and mix.

To finish, unmold the cheesecake onto the serving plate. Pour the cherries over the cake and serve.