Ingredients:

For the Base:

• Eggs – 2 large eggs (about 1 cup)
• Sugar – 60 g (about 1/4 cup)
• Salt – 1/4 teaspoon
• Flour – 250 g (about 2 cups)
• Baking powder – 1 teaspoon
• Butter – 100 g (about 7 tbsp), softened

For the Cheesecake Filling:

• Cream Cheese (Philadelphia or Cottage Cheese) – 360 g (12.7 oz)
• Sour Cream or Heavy Cream – 150 g (about 1/2 cup)
• Sugar – 140 g (about 2/3 cup)
• Eggs – 2 large eggs
• Cornstarch – 25 g (about 2 tbsp)
• Vanilla extract – 1 teaspoon

For the Cherry Filling:

• Cherries (thawed if frozen) – 400 g (about 14 oz)
• Sugar – 60 g (about 1/4 cup)
• Cornstarch – 12 g (about 1 tbsp)
• Kirsch (cherry brandy, or substitute with other alcohol or water) – 60 g (about 1/4 cup)

Step-by-Step Instructions:

Step 1: Prepare the Base

1. Mix the Wet Ingredients: In a large mixing bowl, beat the 2 eggs with 60 g of sugar and 1/4 teaspoon of salt. Continue mixing until the sugar is well dissolved, and the mixture becomes smooth and slightly pale.
2. Add Dry Ingredients: Gradually sift in the 250 g of flour and 1 teaspoon of baking powder into the egg mixture. Stir gently to combine.
3. Incorporate the Butter: Add 100 g of softened butter and mix until the dough comes together. It should be smooth and easy to handle.
4. Form the Crust: Press the dough evenly into the base of a greased or lined 22-24 cm (8-9 inch) springform pan. Use your fingers or the back of a spoon to spread it across the bottom and slightly up the sides of the pan. Set aside in the refrigerator while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

5. Beat the Cream Cheese: In a separate bowl, beat 360 g of cream cheese (or cottage cheese) until it becomes smooth and creamy.
6. Add Sour Cream and Sugar: Add 150 g of sour cream (or heavy cream) and 140 g of sugar. Continue mixing until fully incorporated and the mixture is light and fluffy.
7. Add Eggs and Starch: Beat in the 2 eggs, one at a time, ensuring each is fully mixed before adding the next. Stir in 25 g of cornstarch and 1 teaspoon of vanilla extract.
8. Combine: Once the filling is smooth, set it aside to rest.

Step 3: Prepare the Cherry Filling

9. Cook the Cherries: In a small saucepan, combine 400 g of thawed cherries with 60 g of sugar and cook over medium heat until the cherries release their juices, about 5-7 minutes.
10. Thicken with Starch: In a small bowl, dissolve 12 g of cornstarch in the 60 g of kirsch (or water/other alcohol). Slowly add this mixture to the cherries, stirring constantly until the sauce thickens, about 2-3 minutes. Once thickened, remove from heat and set aside to cool.

Step 4: Assemble the Cheesecake

11. Preheat the Oven: Preheat your oven to 160°C (320°F).
12. Layer the Cheesecake: Remove the chilled base from the refrigerator. Pour the cheesecake filling into the prepared base, spreading it evenly across the crust.
13. Add the Cherry Filling: Spoon the cherry mixture over the cheesecake filling in a swirling pattern. You can gently swirl the cherries into the cheesecake using a toothpick or knife to create a marbled effect.
14. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly when shaken.

Step 5: Cool and Serve

15. Cool the Cheesecake: Allow the cheesecake to cool in the oven with the door slightly ajar for 15 minutes to prevent cracking. Afterward, let it cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
16. Serve: Once fully chilled, carefully remove the cheesecake from the springform pan and slice it into portions. Serve with a garnish of fresh cherries or whipped cream, if desired.

Cooking Tips:

• Prevent Cracks: To avoid cracks in your cheesecake, don’t overbake it. The center should still have a slight wobble when it comes out of the oven, as it will continue to set as it cools.
• Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese, eggs, and butter, are at room temperature. This ensures a smoother batter and better consistency.
• Refrigeration: For the best texture, allow the cheesecake to rest in the refrigerator overnight. This will help it firm up and develop its full flavor.

Nutritional Information (Approximate per slice, based on 10 servings):

• Calories: 380 kcal
• Carbohydrates: 42 g
• Protein: 9 g
• Fat: 19 g
• Fiber: 1 g
• Sugar: 26 g

FAQs:

1. Can I use frozen cherries for the filling?
   • Yes, frozen cherries work perfectly fine. Just be sure to thaw them completely and drain any excess liquid before cooking them.
2. What if I don’t have kirsch?
   • You can substitute kirsch with any other fruit liqueur, brandy, or simply water if you want a non-alcoholic version.
3. Can I make this cheesecake gluten-free?
   • Absolutely! Substitute the regular flour in the base with a gluten-free flour blend. Make sure your cornstarch and baking powder are also gluten-free.
4. How long will the cheesecake last?
   • Store the cheesecake covered in the refrigerator for up to 5 days. You can also freeze slices individually for up to 2 months.
5. Can I make mini cheesecakes with this recipe?
   • Yes, you can use muffin tins or mini cheesecake pans to make smaller versions. Adjust the baking time to about 20-25 minutes.

Conclusion:

This Cherry Cheesecake with a Butter Crust is a rich, creamy, and indulgent dessert that’s perfect for any special occasion or just a sweet treat. With its smooth cheesecake filling, tart cherry swirl, and buttery crust, it’s a crowd-pleaser that will leave everyone coming back for more. Follow the steps for a beautiful, professional-looking cheesecake and enjoy this delicious dessert with friends and family!