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Black Forest Cheesecake That’s Addictive for Everyone
4 tablespoons cherry juice and sauce powder until smooth. Bring the remaining cherry juice to a boil, remove the pot from the stovetop and stir in the sauce powder.
Then return to the hot stovetop and cook, stirring, for about 1 to 2 minutes, fold in the cherries.
Then return to the hot stovetop and cook, stirring, for about 1 to 2 minutes, fold in the cherries.
Then transfer to a bowl, cover with foil directly on top of the cherry compote and let cool.
3. In the subsequent test, place the dough with baking paper. Then put the dried peas on top and in the preheated oven (electric oven: 185 °C / circulating air: 150 °C / gas: s. Manufacturer) Bake for 10 to 15 minutes and remove.
Remove the dried peas and baking paper and let the dough cool.
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4. Now wrap the outside of the springform pan tightly with aluminum foil several times. Cut the vanilla pods in half and scrape out the seeds with the back of a knife.
Then mix the cottage cheese, remaining eggs, starch, sugar and vanilla pulp with the whisk of a hand mixer until smooth.
