Cherry Cheesecake
A delightful Slovak classic featuring a crisp biscuit base, creamy layers, and a burst of juicy cherries.
Ingredients
Base (Korpus)
- 300 g light BeBe biscuits
- 140 g melted butter
Cream (Krém)
- 700 g fresh cheese spread
- 200 g granulated sugar
- 25 g all-purpose flour
- 175 g sour cream For a richer flavor, use full-fat.
- 3 pieces eggs
- 2 pieces egg yolks
- 90 ml lemon juice
- 1 tablespoon grated lemon zest Use freshly grated for vibrant flavor.
Cherry Layer (Višňová vrstva)
- 300 g frozen cherries Can substitute with fresh cherries.
- 50 g granulated sugar Adjust according to cherry sweetness.
- 8 g starch
- 2 tablespoons water For cooking cherries.
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Crush the BeBe biscuits into fine crumbs.
- Mix the crumbs with melted butter until evenly combined.
- Press the mixture into the bottom of a greased cake pan to form an even layer.
Making the Cream
- In a large bowl, combine the fresh cheese spread with sugar and mix until smooth.
- Add the flour, sour cream, eggs, egg yolks, lemon juice, and lemon zest.
- Mix thoroughly until a smooth, creamy consistency is achieved.
- Pour the cream over the prepared biscuit base and smooth the top with a spatula.
Preparing the Cherry Layer
- In a small saucepan, combine frozen cherries, sugar, and water.
- Cook over medium heat until the cherries release their juices and soften slightly.
- Dissolve the starch in a small amount of water and add it to the cherries.
- Stir constantly until the mixture thickens.
- Add ground cinnamon and mix well.
Assembly
- Gently pour the cherry layer over the cream layer.
- Spread evenly to cover the entire surface.
- Chill the dessert in the refrigerator for at least 3–4 hours, preferably overnight, to set properly.
Notes
Ensure the base is pressed firmly for a sturdy structure. Chill thoroughly before serving to allow layers to set perfectly.