Low-fat cherry cheesecake
Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of...
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Cooking tools:
- Hand mixer
- Potato masher
- Cake pan
- Saucepan
- Microwave
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 25g butter , melted -
- 140g amaretti biscuit , crushed -
- 3 sheets leaf gelatine -
- zest and juice 1 orange -
- 2 x 250g tubs quark -
- 250g tub ricotta -
- 2 tsp vanilla extract -
- 100g icing sugar -
- 400g fresh cherry , stoned -
- 5 tbsp cherry jam -
- 1 tbsp cornflour -
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