Ingredients

Shortcrust base
butter
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
almond flour
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
powdered sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
egg yolk
1 pc
vanilla exract
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
salt
pinch
Cheese layer
cream cheese
1 cup
280 g
9.80 oz
9.24 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
egg
1 pc
egg yolk
1 pc
milk
0.25 cup
78 g
2.73 oz
2.57 fl oz
amaretto
2 tbsp
30 g
1.05 oz
0.99 fl oz
frozen cherries
0.50 cup
150 g
5.25 oz
4.95 fl oz
Cherry Namelaka
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
cherry puree
2 tbsp
30 g
1.05 oz
0.99 fl oz
liquid glucose
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
white chocolate
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
cocoa butter
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
cream 33-35%
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz

Method

Shortcrust base

  • Mix the butter at room temperature with sugar and powdered sugar with paddle attachment for approximately 2 minutes. Add the yolk, then the rest of the ingredients, and stir for approximately 30 minutes until combined.
  • Form a disk approximately 2 cm wide, wrap with a plastic food wrap, and refrigerate for at least 1 hour. Grind the dough into crumbs, put in the freezer for 10 minutes. Bake at 180 °C (355 °F) for 10-15 minutes. Cool, grind into crumbs with a blender, mix with slightly melted butter, form a base with sides of 5-6 cm high, put in the refrigerator for at least 10 minutes.

Cheesecake layer

  • Preheat the oven to 110 °C (230 °F).
  • Bring the milk with the Amaretto to a boil.
  • Mix the cream cheese with sugar until smooth. Add yolk and egg one by one; pour in milk at the very end, and stir.
  • Defrost the cherries, drain off excess liquid, lightly sprinkle with cornstarch, sugar and cinnamon, put on top of the shortcrust base.
  • Pour the cheese filling on top and bake for 100-120 minutes.
  • Let cool in a slightly open oven and put in the refrigerator for 6 hours.

Cherry Namelaka

  • Soak the gelatin.
  • Melt the chocolate and cocoa butter.
  • Warm the cherry puree with liquid glucose syrup to 65 °C (150 °F), dissolve the gelatin in this mixture; add the chocolate, and stir.
  • Add the cold cream to the main mass, and stir; cool the mass and pour over a chilled cheesecake or pour into a silicone mold, and then put it on a cheesecake.