- chocolate or vanilla crackers - 240 grams (dough)
- melted butter - 8 Art. spoons (dough)
- sugar - 1/2 cups (dough)
- salt - 1/4 teaspoons (dough)
- cream cheese Philadelphia - 240 Grams (cream)
- sugar - 1 3/4 Cups (cream)
- flour - 3 st. spoons (cream)
- finely grated lemon zest - 1 teaspoon (cream)
- finely grated orange peel - 1 teaspoon (cream)
- eggs large - 5 pieces (cream)
- large egg yolks - 2 pieces (cream)
- vanilla - 1/2 teaspoons (cream)
- sweet or sour cherries without seeds - 300 Grams (stuffing)
- lemon juice - 2 items. spoons (filling)
- sugar - 1/4 Glass (filling)
- starch - 1 st. spoon (filling)
- water - 1/2 Cups (filling)
1. Prepare the dough. Grind the crackers in the food processor to the consistency of the crumbs. 2. Stir in butter, sugar and salt. Put the mass in a greased form, pressing it against the surface. Put the form in the freezer while you are preparing the cream and stuffing. 3. Preheat the oven to 290 degrees. Beat together, cream cheese, sugar, flour and zest with a mixer until smooth. Add the vanilla, then eggs and yolks, one at a time, whisk at low speed. 4. Place the form on a small baking tray, pour the cream over the dough and bake in the middle of the oven for 12 minutes. Reduce the temperature to 95 degrees and bake for 1 hour. Fully cool the cake on the rack, then refrigerate in the refrigerator for at least 6 hours. 5. Make a cherry filling. Put all ingredients together in a medium saucepan. Boil. Cook for 1-2 minutes, then remove from heat and allow to cool. Place the cheesecake on a large dish. Put the filling over the chilled cheesecake. Bring it to room temperature before serving. Cheesecake can be prepared in advance and stored in a refrigerator for 2 weeks.
Servings: 8-10