Ingredients
The base
shortcrust cookies
200g
7oz
0.80cup
13.40tbsp
butter
70g
2.45oz
0.28cup
4.69tbsp
Cheese mass
cream cheese
400g
14oz
1.60cup
26.80tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
whipping cream
90g
3.04fl oz
egg
1pc
Cherry compote
cherries
180g
6.30oz
0.72cup
12tbsp
sugar
60g
2.10oz
4tbsp
cornstarch
12g
0.42oz
0.80tbsp
water
24g
0.81fl oz
Method
Cherry compote
- In a saucepan combine the cerries with sugar, and bring to a boil over a medium heat.
- Dilute the starch in water, and pour it into the cherries in a thin stream, stirring constantly.
- Cook the mass over a low heat for 2-3 more minutes. Keep stirring.
- Remove the mass from the heat, put it in a bowl, cover with foil in contact, and cool.
The base
- Melt the butter.
- Grind the cookies into crumbs.
- Combine the crumbs and butter, and put in an 18-20cm (7.09-7.87 inch) mold.
- Tamp it well, make the sides and the bottom.
- Put the base in the fridge.
Cheese mass
- Combine the cream cheese and sugar at a low mixer speed.
- Add the egg and then the cream, and knead well until homogeneous.
- Pour the mass into the base, level the surface, and bake in the oven preheated to 248F (120C) for about 1-1.5 hours. * The cheesecake is ready, when the middle is a little bit shaking, and the sides has already set.
Cool the cheesecake, pour cherry compote on top, and place in the fridge for 12 hours to stabilize.
