Silvio Abreu
Funchal, Madeira, Portugal
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  • Silvio's Blog

  • Apr 2nd 2021 at 7:53 AM
    Cherry cheesecake


    8 egg whites S
    ¼ spoon. salt coffee
    180 g powdered sugar
    2 spoon. lemon soup (juice)
    2 spoon. corn starch soup
    500 g pitted cherries
    1/2 cup water
    2 spoon. sugar soup
    1 tablespoon. corn starch soup
    ½ lemon (juice)
    270 g digestive biscuits
    1 tablespoon. lemon dessert (zest)
    70 g unsalted butter
    200 g goat cheese
    500 g mascarpone cheese
    1 packet cream (200ml)
    3 XL eggs
    1 lime (juice)
    270 g sugar
    200 g fresh cherries



    1. Preheat the oven to 150 ° C.
    2. For sighs: beat the egg whites with the salt and gradually add the sugar, lemon juice and cornstarch. Beat until meringue spikes form.
    3. Place this meringue in a pastry bag with a small starry spout. Make small piles on an oven tray lined with parchment paper. Cook in the oven and lower the temperature from 150 ° C to 120 ° C. Leave to cook for 45 minutes.
    4. Turn off the oven and let the sighs cool inside until the next day.
    5. For the sauce: place the cherries, water, sugar and cornstarch in a saucepan. Cook over medium-high heat, until the mixture begins to thicken. Remove from heat, add lemon juice and mix. Beat with the magic wand and set aside.
    6. For cheesecake: first preheat the oven to 160 ° C.
    7. Grind the cookies in a food processor until you get a coarse sand. Add the lemon zest and melted butter and mix well. Spread this dough on the bottom in a way with a removable bottom, with the help of the back of a spoon. Take it cold for 12 minutes.
    8. Place the cheeses, cream, eggs, lime juice and sugar in a bowl. Mix well until you get a thick cream. Pour into the form.
    9. Spread part of the cherry sauce into the dough, making zigzags with the help of a wooden stick. Bake for 40 minutes, or until golden. Turn off the oven, open the door and let the cake rest for another 30 minutes to 1 hour. Chill until serving.
    10. Serve garnished with fresh cherries, sighs and the rest of the sauce

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