Cherry Cheesecake

Beat 75 g of softened butter with 50 g of powdered sugar until the mixture becomes light and fluffy. Add the egg yolk and vanilla, and continue beating for a couple of minutes.

Sift 135 g of flour and a pinch of salt into the mixture, then stir to combine.

Wrap the finished dough in plastic wrap, giving it a flat shape as shown in the video, and leave it in the refrigerator for 30–40 minutes.

Take the dough from the refrigerator and roll it out between two sheets of parchment paper, then prick it with a fork.

Bake in a preheated oven at 190°C (375°F) for 10–15 minutes. Let it cool.

Grind the cooled crust into crumbs; you can also use a food processor. Add 35 g of softened butter to the crumbs and mix until the mixture sticks together well.

Let's prepare the baking ring. Make a layer of foil from three pieces, then cut a piece of parchment paper slightly larger than the diameter of the ring. Wrap these around the baking ring, aligning the edges and forming the sides.

Generously grease the sides of the prepared baking ring with butter so that the finished cheesecake comes out easily.

Form the sides of the cheesecake crust with ¾ of the crumbs and the bottom with ¼ of the crumbs. Flatten it with a flat-bottomed glass.

Refrigerate the crust for 15–20 minutes. Then bake for 10 minutes at 180°C (350°F) and let it cool completely.

Combine 200 g of frozen cherries, 100 g of sugar and 15 g of cornstarch in a pan. Heat on low and cook until thickened.

Let the cherry filling cool completely and put it in a piping bag.

Mix 600 g of room temperature cream cheese and 130 g of sugar. Then add 2 eggs one at a time, followed by vanilla and 100 g of heavy cream.

Pour the mixture over the cooled crust and add the cherry filling in a circle. Then use a wooden stick to make a pattern.

Bake for 90–120 minutes at 110°C (230°F), and be sure to place another baking dish with hot water on the bottom of the oven.

Leave the cheesecake to cool in the switched-off oven, then cover with plastic wrap and refrigerate overnight.

The next day, carefully remove the cheesecake from the baking ring or springform pan. Now you can enjoy your fully homemade, delicious and beautiful Cheesecake with Cherry Filling!