Cheesecake with cherry jam
Description
The recipe won't take much time. The creamy cheesecake filling pairs perfectly with cherry jam. Serve chilled.
Instructions
- 1
Step 1
1. Grease a 22 cm springform pan with butter and dust with flour, tapping out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone mat. Cut the butter into small pieces. In a food processor, mix the flour, sugar, and salt. Add the butter pieces and process until the mixture resembles crumbs. Add the egg yolks and vanilla extract, and mix until smooth. Turn the dough out onto a work surface. Shape it into a ball, wrap in plastic wrap, and chill for about 20 minutes. Press the dough into the prepared pan, forming 3.5 cm high edges. Refrigerate for at least 30 minutes.
- 2
Step 2
2. Preheat the oven to 190 degrees. Grease a sheet of aluminum foil and cover the pastry-lined pan with it (greased side down). Fill the top with rice or beans. Bake in the oven for 20 minutes, then remove the foil with the rice or beans and bake for another 5 minutes. Transfer to a cooling rack. Reduce the oven temperature to 175 degrees. Prepare the filling. Mix the jam and spread it over the warm crust.
- 3
Step 3
3. Beat cream cheese and cottage cheese in a food processor for 2 minutes, until you get a smooth creamy mixture. Add sugar, salt, and spices, and beat for 30 seconds. With the food processor running, add the eggs and mix for 1 minute. Pour the filling over the jam. Bake the cheesecake for 60 to 70 minutes. Let it cool to room temperature. Remove the cheesecake from the pan, chill in the refrigerator, and dust with powdered sugar before serving (optional).