Cherry Cheesecake with Choco Base
Ingredients
- for the Cheesecake Filling:
- 1 kg of cream cheese
- 200 g of natural yogurt
- 3 eggs
- 1/2 cup of sugar (I used 1/3 cup)
- 1 packet of sugar-free vanilla pudding mix
- Zest from 1/2 lemon
- 1 jar of cherries in syrup
- for the Base:
- 1 cup of flour
- 1/2 teaspoon of baking powder
- 2 teaspoons of cocoa powder
- 1/3 cup of sugar
- 100 g of butter
- 1 egg
- for the Crumble Topping:
- 100 g of all-purpose flour
- 25 g of sugar
- 70 g of butter
- 2 handfuls of almond flakes
Instructions
Cheesecake filling:
First, mix together the cream cheese, sugar, yogurt, lemon zest, and vanilla pudding mix in a bowl. Then, add the eggs one at a time, mixing well after each addition. Once combined, pour the cheesecake mixture onto the pre-baked base and spread it evenly. Finally, arrange the cherries on top and sprinkle with the crumble topping. Bake for about 75 minutes at 165°C (325°F).
base:
Combine all the base ingredients until you get a uniform consistency (I used a stand mixer with a dough hook) and press the mixture into the bottom of the cake pan. Bake at 180°C (350°F) for 10 minutes.
Crumble:
Mix the crumble ingredients together with your fingers until crumbly.
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