This is my favourite baked cheesecake with sour cherry cake recipe. In the photo below, I baked this cake in really large tin, so the ratio of cheesecake filling to cake is half : half, usually I prefer more cheesecake, so I use a smaller tin, but I had to feed many people....you get the idea This recipe is for a continental European style cheesecake, and if you don't like sour cherries, you can substitute them for sultanas which are rum soaked (that's another favourite of mine!) The cheesecake filling is firm, but soft and not too heavy, and was passed down to me from a close family friends' own family recipe which their parents used in their cake shop in Poland in the 1910's !! The key to baking a cheesecake without cracks on top is to allow it to cool completely in the oven, without opening the door. This recipe will work for a 23cm round tin or a large rectangle tin (spring form is best).
Cheesecake batter base recipe:
125g unsalted butter
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1 cup of self raising flour
1 cup of plain flour
2 large eggs
3/4 cup milk
1) Cream butter and sugar until light and fluffy. Add vanilla and salt, continue beating.
2) Add eggs, mix in well. Sift in flours, add milk, beat batter until smooth and combined.
This batter will be thickish, so that it will support the cheesecake filling.
3) Into a lined and greased tin, spoon in the batter and smooth out.
Cheesecake filling recipe:
800g continental cottage/creamed cheese or quark
175 mL sour cream
250 mL full fat cream
1 cup caster sugar
2 teaspoons vanilla
5 eggs separated
1/2 cup self raising flour
2 tablespoons custard powder
2 medium lemons, zest and juice
200g sour cherries drained, check for stones
Glaze: 2 egg yolks and 1/8 cup cream
1) Pre heat oven to 180C. Beat cottage cheese with electric mixers until smooth (if it is grainy or chunky, you may need to press it through a metal sieve).
2) Add sugar and keep beating until sugar has dissolved. Add 5 egg yolks, one at a time. Then add sour cream and cream, vanilla.
3) Fold insifted flour and custard powder. Add lemon juice and zest, stir through.
4) Whisk egg whites until stiff peaks, and fold into the cheesecake mixture.
5) Scatter cherries over the batter, pour the cheesecake mixture on top.
6) Mix the glaze ingredients together well, then carefully brush all over the top of the cake.
7) Put into oven, bake for 40minutes at 180C, then reduce temperature to 170C for around 45 minutes, or until the cake feels set ontop.
Allow to cool in oven, do not open until totally cooled or it can crack.
I hope you enjoy my version of continental cheesecake. Do you have any variations? Please let me know