Cherry cheesecake is a dessert that combines the creamy consistency of cheesecake with the distinctive taste of fresh cherries. Thanks to the sweet sugar coating, every bite is a real pleasure. It is suitable for both festive occasions and ordinary moments with coffee. The preparation is simple and the result is always amazing.
---
## Ingredients
| Ingredients | Quantity |
| ---------------------------- | -------- |
| Digestive biscuits | 200 g |
| Melted butter | 100 g |
| Cottage cheese (drained well) | 800 g |
| Sugar | 150 g |
| Whipping cream 30% | 200 ml |
| Eggs | 3 |
| Sour cherries (fresh or frozen) | 300 g |
| Powdered sugar | 50 g |
| Gelatin | 10 g |
| Lemon juice | 1 tbsp |
---
## Procedure
### Corpus preparation
Mix the biscuits until fine. Add the melted butter and mix well. Press the mixture into the bottom of a cake tin (about 24 cm) and place in the fridge for 30 minutes…
Preparing the cheese filling
Place the cottage cheese, sugar, cream, eggs and lemon juice in a bowl. Mix until smooth. Do not overbeat to prevent the mixture from becoming too fluffy.
### Sour cherries
Wash, pit and mix the cherries with the powdered sugar. If using frozen cherries, let them thaw and drain well.
### Gelatin
Dissolve the gelatin in a small amount of warm water (about 50 ml). Mix it with part of the cheese mixture, then stir into the rest.
### Baking
Pour the filling over the cooled crust. Bake at 160°C for about 50–60 minutes, until the surface is slightly set.
After baking, let it cool and put it in the refrigerator for at least 4 hours.
### Decorating
Arrange the cherries on the cooled cheesecake. You can sprinkle with powdered sugar or pour over the cherry syrup.
---
## Serving and storage tips
### Administration
It is best served well chilled. It tastes great with fresh fruit or cherry topping.
### Storage
Store in the refrigerator in a sealed container. Will stay fresh for 3-4 days. Can also be frozen (without the cherries on top)...
