Cherry Cheesecake with Streusel

Ingredients13

• cold butter160g
• all-purpose flour280g
• sugar (dough)80g
• vanilla sugar1 Päckchen
• salt1 Prise
• cold water3 EL
• jarred cherries350g
• vanilla bean1 Stück
• heavy cream300g
• low-fat ricotta500g
• sugar (filling)80g
• vanilla pudding mix1 Päckchen
• cornstarch30g

Instructions

1. 1

   Cut the cold butter into small pieces and quickly knead with the flour, sugar (dough), vanilla sugar, salt and water into a smooth dough. Wrap in plastic and chill for about 30 minutes.

2. 2

   After chilling, cut off one third of the dough and set aside for the streusel. Roll out the rest into a circle on a floured surface.

3. 3

   Press the dough into a greased springform pan and form a rim about 3 to 4 inches... specifically 1.5 inches (3 to 4 cm) high.

4. 4

   Drain the cherries well in a sieve. Slit the vanilla bean lengthwise and scrape out the seeds.

5. 5

   Whip the heavy cream in a bowl until stiff.

6. 6

   Stir the ricotta, vanilla seeds, sugar (filling), pudding mix and cornstarch until lump-free, then gently fold in the whipped cream.

7. 7

   Preheat the oven to 350°F (175°C) conventional heat. Spread half of the filling over the dough base and scatter half of the cherries on top.

8. 8

   Add the remaining filling, top with the rest of the cherries and crumble the reserved dough over as streusel.

9. 9

   Bake on the middle rack at 350°F (175°C) for about 45 minutes until the streusel is golden, then let cool completely before slicing.