Cherry Cheesecake

Cherry cheesecake - perfect dessert of the season.


Products:
for wetlands:
200g cocoa biscuits
'50 Raw almonds, hazelnuts or walnuts
'70 Butter

for the cake:
2 packets of cheese "cream"
100g sour cream
175 g of sugar
1 vanilla
2 eggs
2 tablespoons flour

for the topping:
350g cherries
'60 Sugar

Method of preparation:

1. Crumble the biscuits crumbs in kitchen unit, add nuts, butter and continue beating until homogeneous. Place it in the baking tin, which have previously smeared with grease and covered with baking paper. Preheat oven to 160 degrees. Marshes bake 10-15 minutes.
2. Beat cheese "cream", cream, vanilla and sugar and add the flour and eggs. Beat again until a homogeneous mixture in a food processor or blender - you can by hand. Pour the mixture on the baked cake in the shape and bake for about 20-30 minutes at 160 degrees until the cake begins to turn brown at the edges. Allow to cool and chill in the freezer.
3. While the cake cools, sprinkle sugar in the pan and then caramelize. Put cherries (pre-cleaned of stones) in the caramel for 4-5 minutes, until the release of your juice. Leave it and topping to cool.
4. Before holding, pour topping over cheesecake and cut.