Cherry cheesecake

Cherry Cheesecake Tart - a delight that combines the sweet-sour taste of cherries with a smooth and creamy filling. This recipe is perfect for summer days when cherries are in full season, but also for family or friend indulgence moments. I will show you how to make a delicious tart, step by step, so you can impress everyone with your cooking skills.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Servings: 8

Calories: Approximately 320 kcal/serving

A brief history of the cherry tart

The cherry tart is a classic dessert, appreciated worldwide. Its origins are lost in the mists of time, but it is known for being made in various versions, from simple ones with seasonal fruits to elaborate ones with sophisticated creams. Cherries, with their distinct flavor, have always been the stars of this dessert, bringing a pleasant contrast between sweetness and acidity.

Ingredients

For the dough:
- 80 g butter (at room temperature)
- 75 g sugar
- 1 egg
- 200 g flour
- 1/2 packet baking powder

For the cherry filling:
- 1 jar of cherry compote (400 g)
- 2 tablespoons sugar
- 2 tablespoons cornstarch

For the topping cream:
- 2 eggs
- 1 pinch of salt
- 80 g sugar
- 400 g cream cheese (I recommend Gervita for a fine texture)
- 1 packet vanilla sugar
- Vanilla essence (to taste)
- 3 tablespoons oil
- 130 g flour
- 1 teaspoon baking powder

Step by step: Preparing the cherry cheesecake tart

1. Preparing the dough

Start by preparing the dough for the tart. In a bowl, add the diced butter and sugar. Use a spatula or mixer to combine them until you get a fluffy cream. Add the egg and continue mixing until well combined.

Then, sift the flour and baking powder over the butter and sugar mixture. Mix everything by hand or with a spatula until the dough becomes elastic and no longer sticks to your hands. If you feel it is too soft, you can add a little flour, but be careful not to overdo it!

2. Preparing the cherry filling

In a larger saucepan, pour the entire contents of the jar of cherry compote, including the juice. Add the sugar and place the saucepan over medium heat. Let it boil for 8-10 minutes, stirring occasionally.

In a small bowl, dissolve the cornstarch in the 2 tablespoons of cold water. When the cherry mixture starts to boil, add the dissolved cornstarch, stirring continuously. Let everything simmer on low heat until the mixture thickens. Once you have a consistent filling, remove it from the heat and let it cool completely.

3. Preparing the cream cheese

In another bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar, continuing to mix until you obtain a firm foam.

In another bowl, mix the yolks with the cream cheese, vanilla sugar, vanilla essence, and oil. Gradually add the flour mixed with baking powder and mix well. Finally, gently fold in the beaten egg whites using a spatula to keep the mixture airy.

4. Assembling the tart

Preheat the oven to 180°C. Grease a tart pan (28 cm) with butter all over. Roll out the dough on the bottom and sides of the pan, ensuring it is even.

On the rolled-out dough, add the cherry filling, distributing it evenly. Then, pour the cream cheese on top and smooth it out gently.

5. Baking

Place the pan in the preheated oven and bake for about 1 hour, or until the surface turns golden and firm to the touch. It is important not to open the oven door in the first 30 minutes of baking to avoid dropping the temperature.

6. Cooling and serving

After the tart is baked, remove it from the oven and let it cool completely in the pan. Once cooled, dust with powdered sugar for an elegant look.

Practical tips

- Choosing cherries: If you don’t have cherry compote on hand, you can use fresh cherries, but make sure they are well ripe. In this case, you will need to sweeten them during cooking.
- Vegan option: You can replace the cream cheese with a nut-based or tofu version, and the eggs with flaxseeds or mashed banana.
- Serving: The tart pairs wonderfully with vanilla ice cream or caramel sauce. A glass of white wine or a fruit tea will perfectly complement the dessert.

Frequently asked questions

1. Can I use other fruits?
Yes, this recipe is versatile! You can replace cherries with peaches, plums, or apples.

2. How can I store the tart?
The tart stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. How can I check if the tart is done?
The tart is done if it is evenly browned and the filling is firm to the touch.

This cherry cheesecake tart is definitely a dessert that will bring smiles to the faces of your loved ones. With every bite, you will feel how well the flavors and textures blend, turning a simple snack into a memorable culinary experience. So put on your chef's clothes and let’s contribute to the delicious tradition of cherry tart!

 Ingredients: For the dough: 80 g butter, 75 g sugar, 1 egg, 200 g flour, 1/2 packet baking powder. For the cherry filling: 1 jar of cherry compote 400 g, 2 tablespoons sugar, 2 tablespoons cornstarch. For the topping cream: 2 eggs, a pinch of salt, 80 g sugar, 400 g cream cheese (I used Gervita), 1 packet vanilla sugar, vanilla essence, 3 tablespoons oil, 130 g flour, 1 teaspoon baking powder.