Cheesecake with Sour Cherries

Timeless, classic and favorite cheesecake. From the time we started to discover sour compote, canned sour cherries the first and outlandish recipes. Since then circulated an infinite number of variations, which were made in our kitchens by our mothers to us or by us for our children, but this here is a version that remains one of the most favorite flavor in our memory.
So classic ingredients and process. Flaky biscuits, soft cream cheese, french crème fraîche and sour cherries naturally! Sour cherries with sour taste and minimal sweetness, dipped in a syrup, with a beautiful deep red color.
work: 45′ time: 3h:45′ medium:

Ingeredients (8 servings)

  • 250 gr (8.8 oz) biscuits
  • 170 gr (6 oz) melted margarine
  • 1 shot cherry liqueur
  • 400 gr (14.1 oz) cheese Filadelphia
  • 250 gr (8.8 oz) crème fraîche thick
  • 2-3 tbsp icing sugar
  • 1 tsp essence vanilla
  • 1 sheet gelatin
  • 4 tbsp warm milk
  • 1 box (425 gr- 15 oz) cherry compote, seedless
  • 3-4 tbsp water
  • 1 tbsp corn flour
  • 1 tbsp sugar
In a medium size bowl crumble by hand biscuits into small pieces and sprinkle with melted but cold margarine and cherry liqueur.
Mix well with a spoon until all cookies are wet.
Pour the biscuit mixture into a form Ø25cm (Ø10"), with removable base, and spread across the surface. You squeez gently with the base of a glass to obtain a uniform flat surface.
Put the form in the refrigerator to cool until you prepare the cream cheese.
In another bowl whisk the crème fraîche to set and gradually add the powdered sugar to rise up and become a thick whipped cream.
Continue beating adding the cream cheese and vanilla essence.
Leave them aside for a while to prepare the gelatin.
Put in some water the sheet gelatin to soften.
Heat the milk and pour into it the softened and drained gelatin. Stir to melt and add to the whipped cream mixture. Beat for a while to homogenize the ingredients.
Spread the cream cheese mixture onto the base of the biscuits. With the back of a spoon spread to have a flat surface.
Put the form in the refrigerator to cool down and tighten the cream cheese.
In between drain well the cherries. Pour the syrup into a saucepan with a little water, corn flour and a spoonful of sugar.
Stir well to dissolve the corn flour and cook until thickened and become transparent like jelly.
Leave a little aside to cool.
Put the drained cherries on top of the cream cheese to cover the entire surface of the dessert.
Pour the cherry jelly between and on top of the cherries.
Put the form back in the refrigerator to cool well -at least for 3 hours- until serving time.
Unbuckle the form and place the cheesecake on a serving platter.
The refrigerator should be kept at least 3 hours-ideally overnight-to unite the flavors and stiff ingredients.
It would be better if stayed all night.
It's an unsweetened dessert and this is its tastiness.
The final beating of the cream taste and correct the sweetness.

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