Easy Baked Cherry Cheesecake

esterkocht.com

Huenti

subheading: For the cocoa - hazelnut crust:

150 g (1 ¼ cups/ 5.3 oz) plain flour (all purpose flour)

1 medium egg

70 g (2.5 oz) butter soft

75 g (¼ cup 2 tablespoons/ 2.6 oz) sugar

2 tablespoons cocoa powder unsweetened

2 ½ teaspoons baking powder

100 g (1 cup/ 3.5 oz) hazelnuts ground

subheading: For the fillling:

250 ml (1 cup/ 8 ½ fl. oz) milk room temperature

40 g (⅓ cup/ 1.4 oz) cornstarch (corn flour)

100 g (½ cup/ 3.5 oz) sugar

1 tablespoon vanilla sugar or ½ teaspoon vanilla extract

400 g (about 1 ⅔ cups/ 14.1 oz) sour cream room temperature

subheading: For the topping:

360 g (12.7 oz) canned sour cherries preserved in water drained (keep the water)

360 ml (about 1 ½ cups/ 12.2 fl oz) cherry water from the canned cherries

40 g (⅓ cup/ 1.4 oz) cornstarch (corn flour)

Directions at esterkocht.com

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