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

[bron]

Julie0, dont suppose you can email me this recipe or send it as a PM, as I dont have the EDC, and I didnt print it when you first posted it?

Pleassssse!

[JulieO]

Bron, I sure will, watch your PM's. 

Julie.

[may 5599]

I have got my Morello cherries and Ricotta today, going to make this on Sunday as on Monday I am having a Veroma demo at my home..

[bron]

Julie, thanks for the recipe! Amaaazing! I made it with some frozen strawberries that I wanted to clear out of the freezer and it was 10/10! A definite MUST for everybody to try! Delicious, impressive and easy! What more can I say!

[Thermomixer]

Don't eat too much ! 

[JulieO]

 

[judydawn]

Finally got around to making this one (ended up in hospital just before I was going to make it last time).

Made it 2 days ahead of time for the flavours to intensify, used the sour cherries which were a nice contast with the rest of the cheesecake, thought I had semolina but didn't so used polenta instead and used low-fat ricotta which I forgot to drain.  The end result - perfect. You only need a small piece of this cheesecake so I think you could get 10 serves from it.

Scores 5/5 from me.

[cookie1]

I agree with you Judy, it certainly is lovely. I have to thank JulieO for trying it first as I don't think I would have otherwise.

[judydawn]

Me neither Cookie, that's why reviews are so important. Firstly, they draw your attention to a forgotten recipe and secondly, if that person had success with it and enjoyed it then maybe you would too.  I love reviews, can never have too many.  to all those who do reviews.

[bron]

Made with strawberrries, and not as perfect as yours Julie, but delishoooous!!!!

[Cornish Cream]

I made this, and we loved it.Cooked it in a 20cm cake tin and could have left it in the oven for a little longer than stated, as it was a little "soft" in the middle when it was cut.We liked the base and the topping, it stayed nice and crunchy even though it had been stored in the fridge overnight.

[AMH]

Made this tonight, substitutions as follows:

500g light ricotta for ricotta/quark
15g polenta and 15 g plain flour for semolina

Cooked for 55-60 min in my extremely dogdy ancient gas oven.

It. Was. FAB.

DH had three mates around and they ate the cake.  I am not kidding.  I got a tiny slice of it which was really lovely-light with a crunchy crumb base and crumble.  I drained the morello cherries for an hour before starting making the cake, and other than that, done and dusted in under 15 minutes.  For a cheesecake I'm happy with that!

Thanks Julie O for posting this review initially as I was 50/50 if I'd do this or just make another choccie cake (not that there's anything wrong with that! ) and I'm so glad I did.

[Denzelmum]

This is so good!  Made with 640g Marcopollo cherry (not sour one) and leave it in the fridge for two nights.  Lots of recipe request!  Will be a regular for special occasion.

[vanillabean]

Would someone PM me the recipe, please? I don't have EDC and would like to make it for an anniversary dinner.

[Cornish Cream]

Just PM'ed the recipe to you.