In June, cherries take center stage in a delicious Cheesecake recipe! Teresa Rebelo knows how special they are and invites us to taste them in a cheesecake recipe that is a true ode to their unmistakable flavor. Irresistible, don’t you agree?
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
For the base:
300 g chocolate breakfast cookies
120 g softened butter
For the cheesecake:
250 g mascarpone cheese
250 g quark cheese
2 Greek-style yogurts
130 g sugar
6 sheets of gelatin
20 ml kirsch (cherry liqueur, optional)
1 tsp vanilla paste or vanilla extract
For the cherry jam:
500 g of cherries
3 tbsp of brown sugar
Juice of ½ orange
2 cinnamon sticks
Prepare the jam for the topping: Wash and pit the cherries, and place them in a pan with the orange juice, cinnamon, and sugar.
Let it cook for about 25 minutes until it reduces and thickens. As it cools, the jam will thicken, so don’t overcook it.
Transfer the jam to a jar, cover, let it cool, and store in the fridge until ready to use.
Turn the oven on to 180° C.
Crush the cookies and mix them with the softened butter. Sprinkle into a round tart pan or pie plate, spread into an even layer, then compress firmly with your fingers or the back of a spoon. Keep pressing until the crumbs are compact.
Place it in the oven for about 10 minutes. Remove and let it cool down on a metal rack.
Hydrate the gelatine sheets in cold water.
Combine the cheeses, the yogurts, and the sugar in a large bowl. Add the liqueur and vanilla and stir again.
Finally, drain the gelatine sheets, melt them in the microwave (it takes about 20 seconds on maximum power), and add them to the previous mixture, stirring well.
Pour the mixture into the pan and smooth the surface. Then cover with cling film and refrigerate overnight.
Unmold the cheesecake onto a nice plate and spread the cherry compote. Serve.
Tip: if it’s not cherry season, make a compote with another fruit (peach, for example) or use store-bought jam.
Recipe developed by: