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For the crust: Place the digestive cookies in a mixer and grind them until they take the form of powder. Add the butter and mix the 2 ingredients until the cookies are well moistened and acquire the texture and appearance of wet sand. In a 20 or 22 cm ring form, spread the mixture and press it well with the bottom of a glass to create a solid base without gaps. Cool the crust in the refrigerator while making the cream or bake it in the oven at 180℃ (air resistors) for 10 mins and let it cool completely for a crispier result.

For the cheesecake: Pour the cream cheese in a bowl and beat it with a hand mixer or a simple whisk for a few seconds on low speed until it acquires a fluffy and velvety texture. Add the granulated and the powdered sugar, the lemon juice, the vanilla and the lemon zest and beat them in the mixer on low speed until combined.

Composition: Take out the chilled crust from the refrigerator. Pour the cheesecake mixture evenly on the cookie crust and smooth the surface with gentle movements. Place the cheesecake back in the refrigerator to chill and settle.

Sour cherry / cherry sauce: Place a colander on a small saucepan. Open the can of sour cherry or cherry compote and drain the sour cherries / cherries well. Pour the corn flour in the sour cherry juice and stir with a whisk to dissolve the corn flour before placing it on low heat. Place the pot with the juice on low heat and stir constantly with a whisk until it thickens and sets (2-3 mins). Remove the saucepan from the heat, add the drained sour cherries / cherries and mix. Let it cool for 10 mins.

Pour the sauce over the half-frozen cheesecake. Put the cheesecake back in the refrigerator to chill well for a few hours or overnight and settle properly.

Preparation Time: 15 mins

Ingredients (8 Serves)

250 gr. digestive cookies (ground)
125 gr. melted butter

500 gr. TYRAS cream cheese (room temperature)
250 gr. heavy cream (35% fat and up)
1 tbsp. lemon juice
1 lemon (the zest)
1 tbsp. vanilla (extract or powdered)
60 gr. powdered sugar
60 gr. granulated sugar

1 can of sour cherry or cherry compote
1½ tbsp. corn flour

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