Recipe Review - German Cherry Crumble Cheesecake - EDC - with photo

[judydawn]

Thanks Cookie1, will go with the low fat ricotta then.

[JulieO]

Cookie, so glad you liked it.   

I tried to get the reduced fat ricotta but all they had in was the full-fat which I used, I couldn't be bothered going somewhere else and then finding the same problem.  I'm quite sure the reduced fat would be fine in this and is what I would try the next time I make it.  It didn't drain for very long, I just put it in a sieve over a bowl while I was getting everything else ready.  There was no liquid drained off when I was ready to use it.

Hope it's a success for you Judy. 

[judydawn]

Thanks JulieO - seems an easy one and I will do it the day beforehand like you did.

[cookie1]

I did exactly the same as you Julie. Simply drained the ricotta and cherries while I got the tin ready. I had about a dessertspoon of liquid come out of the ricotta. The crumble is such a different idea and looks nice too.

[judydawn]

One more question Julie & Cookie - sour cherries are not as sweet as those beautiful John West ones. Is it just the contrast of the sour and the sweetness of the cheesecake that works well. Is it a taste children liked or do you think it would be better to use the sweeter ones?

[cookie1]

I used a jar of Morello cherries that were on special last week. The taste is fairly lemony. Not sour though.

[judydawn]

Well, as I thought, the answer I got back was no to cherries or plums, can she have strawberries and no, none of us eat coleslaw! So back to the drawing board - guess strawberries would work.

[JulieO]

Judy, I can't see why strawberries wouldn't work, though there might not be much flavour from them.  Definitely worth a try though. 

(I used the Morello cherries too)

[cookie1]

I think strawberries or any other berry would be lovely Judy. Blueberries especially, you could use tinned if they're really expensive. I'm considering buying some at the moment as they're $3.?? a punnet, about the cheapest we see them in the supermarket.

[judydawn]

I've got a recipe which roasts strawberries in the oven to intensify their flavour so I think I will do that if I can find the recipe.

[trudy]

Judy I didn't use the morello cherries as one of my daughters hates the taste.  I just brought the pitted cherries from the supermarket and they worked really well.  I think pears would also be nice as would rasberries.  The main thing is to make the cheesecake to day before and let it sit overnight in the fridge then bring to room temp before serving.

Cheers

Trudy

[judydawn]

Thanks everyone, looks like anything goes with this one - lots of choices.

[Gralke]

Thank you Julie for posting the photo (and recipe which I copied in time). I made this cake on Friday. My cake tin was too big so I used the whole crumble for too little filling (and I could have doubled the cherries). Anyway on Friday evening it was very nice, the crumble crunchy, etc.   The I gave half of the cake to my in laws (trying to avoid eating too many sweets) and have just had the last of the cake and it was LOVELY! It became a mixture of tasty crumble, creamy filling and sweet/sour cherries!!!
What a great cake - one can bake it 2 days before and it improves with standing!
Thank you!!!!! No photo - sorry!
Regards
Barbara

[Wonder]

I'm thinking of making this as a slice, from those of you who have tried it do you think it will work ok?

Thanks, Nadine

[cookie1]

I see no reason why it shouldn't.  It is only the shape of the container that is different.