Cheesecake with milk cream and cherry jam

Cheesecake with milk cream and cherry jam

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

Introduction
The cheesecake is one of the most beloved desserts, bringing a blend of textures and flavors that delight the taste buds. This recipe for cheesecake with milk cream and cherry jam will turn any meal into a special moment. The delicacy of the cottage cheese, combined with the sweet-sour flavor of the cherries, makes this dessert a perfect choice for any occasion. Whether it's an anniversary, an outdoor picnic, or simply a quiet evening at home, this cheesecake will bring smiles to the faces of your loved ones.

Ingredients
For the crust:
- 200 g ladyfingers
- 100 g regular cookies
- 120 g butter (at room temperature)

For the filling:
- 500 g cottage cheese (preferably organic or homemade)
- 150 g sugar
- 15 ml rum essence (preferably Dr. Oetker)
- 500 ml milk
- 2 tablespoons cornstarch
- 2 tablespoons powdered sugar
- 2 eggs

For serving:
- Cherry jam

Preparation

1. Preparing the oven and the pan
Start by preheating the oven to 180°C (gas mark 6). Line a round springform pan (about 22 cm) with a well-buttered baking paper, ensuring the edges are also greased. This will prevent the cheesecake from sticking.

2. Preparing the crust
In a blender or with a rolling pin, crush the ladyfingers and cookies until you get a fine texture, but not too fine, to add crunchiness. Meanwhile, gently melt the butter in the microwave (about 20-30 seconds) until it becomes soft but not completely melted. Mix the butter with the cookie crumbs, homogenizing well.

3. Baking the crust
Place the cookie mixture in the pan, leveling it with your hand or a spatula to form an even base. Bake the crust in the preheated oven for about 15 minutes, until it becomes lightly golden. Remove it from the oven and let it cool.

4. Preparing the filling
In a bowl, mix the cottage cheese with the sugar until you obtain a smooth paste. If you prefer an even finer texture, you can use a blender to mix the composition. In another bowl, beat the two eggs with the rum essence, then add them to the cottage cheese and mix well.

5. Thickening the milk
In a saucepan, place the milk over medium heat and add the two tablespoons of cornstarch. Stir constantly to prevent sticking to the bottom of the pot. When the mixture has thickened, remove it from the heat and let it cool slightly.

6. Combining the ingredients
Add the thickened milk to the cottage cheese and egg mixture and homogenize everything until you obtain a smooth composition. Pour this filling over the already cooled cookie crust.

7. Baking the cheesecake
Put the cheesecake back in the oven and let it bake at a medium temperature (about 160°C) for 30-35 minutes, or until the filling becomes firm and slightly golden on top. A trick is to check the cheesecake by gently touching the edges; if they are firm and the center is slightly soft, it is ready.

8. Cooling
Once the cheesecake is baked, remove it from the oven and let it cool at room temperature. Then, place it in the refrigerator for at least 4 hours or ideally overnight. This step is essential for achieving the perfect texture.

9. Serving
When the cheesecake is completely cooled, cut it into slices and serve it with a generous amount of cherry jam on top. This mix of sweet and sour flavors will make every bite an explosion of tastes!

Useful tips
- If you don't have homemade cottage cheese, you can use store-bought cottage cheese, but make sure it is well drained of whey.
- You can experiment with other types of jam, such as berry or peach jam, to diversify the flavors.
- The cheesecake can be kept in the refrigerator for up to 5 days, making it a perfect dessert to prepare in advance.

Nutritional information
This cheesecake with milk cream and cherry jam has a moderate caloric content, offering a combination of proteins from the cottage cheese, carbohydrates from the cookies and sugar, and healthy fats from the butter. It is a better choice than many other desserts, considering that cottage cheese is rich in calcium and protein.

Frequently asked questions
- Can I replace the ladyfingers with graham crackers?
Absolutely! Graham crackers add a pleasant flavor and an interesting texture.
- How can I make the cheesecake gluten-free?
Use gluten-free cookies and make sure the rest of the ingredients are also gluten-free.
- Can I freeze the cheesecake?
Yes, the cheesecake can be frozen. I recommend slicing it before freezing so that you can serve it more easily later.

Suggested pairings
This cheesecake pairs wonderfully with a glass of white wine or a cup of flavored coffee. You can also add a fresh mint leaf on the plate for an elegant touch and an explosion of freshness.

Enjoy making this cheesecake with milk cream and cherry jam, and let yourself be carried away by its flavor! Every bite is a promise of indulgence, and the satisfaction of making it will match the delight you will savor.

 Ingredients: 200 g ladyfingers, 100 g regular biscuits, 120 g butter, 500 g cottage cheese, 150 g sugar, 15 ml rum essence, Dr. Oetker (the best!), 500 ml milk, 2 tablespoons cornstarch, 2 tablespoons powdered sugar, 2 eggs