Layer Cakes
For the shortcrust pastry:
For the cheese filling:
For the cherry filling:
A delicious baked cheesecake torte combining a delicate shortcrust pastry base with a rich, creamy cheese filling and a generous layer of juicy cherries. Made with Gellwe Konfiturex for a beautifully thickened fruit filling, this elegant homemade cake offers the perfect balance of sweet and tart flavours. Ideal for family celebrations, afternoon tea and special occasions.
Prepare the fruit filling. Mix the cherries with Gellwe Konfiturex and bring to the boil, stirring continuously. Add the sugar and continue stirring until it has completely dissolved.
Cook for no longer than 1 minute. Remove from the heat and continue stirring until the foam formed during cooking has disappeared.
Prepare the cheesecake torte. Combine the flour, butter, a portion of the 200 g of sugar, 1 egg yolk and grated lemon zest to form a dough. Refrigerate for approximately 30 minutes until firm.
Roll out the chilled dough into a circle and transfer it to a round springform tin. Prick the pastry all over with a fork and bake in an oven preheated to 180°C.
Beat the remaining 2 egg yolks with the rest of the sugar until creamy. Add the curd cheese, previously passed through a mincer, and Gellwe Vanilla Sugar. Whisk the 3 egg whites until stiff peaks form, then gently fold them into the cheese mixture.
Spread half of the cheese mixture over the pre-baked pastry base. Arrange the cherries on top, then cover with the remaining cheese mixture.
Bake the assembled cheesecake in an oven preheated to 170°C for approximately 30–40 minutes, until the surface is lightly golden. The exact baking time will depend on the thickness of the cheese filling.
Enjoy!
