Ingredients portion 8
Roasted hazelnut 30g
Shortbread biscuits 200g
Butter 90 g
Fat cottage cheese 400 g
Sugar 300 g
Vanilla sugar 10 g
Sour cream 200 g
Chicken egg 3 pieces
Pitted cherries 150 g
Gelatin 10 g
Cherry juice 400 ml
Cooking instructions 2 hours + 5 hours
1 Dice the butter, place it in a saucepan and melt over a low heat, stirring. Allow the butter to cool slightly.
2 Separately, chop the nuts and biscuits with a blender to a fine powder.
3 In a bowl, mix the nuts and biscuits together. Pour over the melted butter and knead until moist.
4 Line a 24 cm diameter mould with parchment, place the crumbs in it and roll with a glass to make a smooth, firm crust.
5 Bake in a preheated 180°C oven for 10 minutes, then cool completely.
6 Prepare the filling. Beat the cottage cheese together with 200 grams of sugar and the vanilla sugar with a blender until smooth. The sugar should dissolve completely.
7 Add the sour cream and stir well again.
8 Stir in the eggs one at a time so that the mixture is homogenous, but do not beat too hard.
9 Spread the filling on the cake, flatten and place the cheesecake in a preheated 180 degree oven for 5 minutes. Reduce the oven to 140 degrees and leave the cheesecake in for another 1 hour, allowing the mixture to settle slightly and become stiff.
10 Allow the finished cheesecake to cool in its mould and set aside in the refrigerator for 3 hours.
11 Make the jelly. Pour the cherry juice into a saucepan, add the gelatine and leave for 10 minutes.
12 Add 100 grams of sugar, place the mixture on the cooker and heat to 60 degrees. Remove from the heat and stir until the gelatine has completely dissolved. If any lumps remain, strain the mixture through a fine sieve. Allow the gelatine mixture to cool without allowing it to set.
13 Arrange the berries on top of the cooled cake and pour over a thin layer of juice. Put the cake in the refrigerator for another 30 minutes to allow the jelly to set completely.
14 Take the cheesecake out of the mould, slice and serve. 
