Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: JulieO on October 06, 2009, 11:09:27 am
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GERMAN CHERRY CRUMBLE CHEESECAKE
Notes:
I made this in a 20cm tin instead of the recommended 22-24cm tin, therefore I had quite a bit of the crumble left over.
This was so nice and a hit with everyone. I used fresh ricotta cheese as I couldn't get the quark, but it was so nice and light, not heavy like cream cheese can be.
Made it the day before I wanted it and allowed to chill in the fridge in a covered container. I expected the crumble would soften, but it didn't it stayed nice and crunchy.
5/5
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/cake1.jpg)
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I was going to make this about a month ago, and bought some pitted Morello cherries -- are these the right ones ???
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Yes CP, that's what I used. :)
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Thanks JO for quick reply -- it looks absolutely scrumdidileo. DH has a very soft spot for cheesecakes, and I am sure he would melt at the sight of this one!!!
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This looks fantastic JulieO!! Yum ;D
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It was worth the wait JulieO - I have had some morello cherries in the pantry for months so will earmark them for this little beauty for some special occasion in the future. Sounds like you are the first one to do this recipe, well done.
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What a wonderful recipe and photo!!! Congratulations JulieO
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Congrats Julie0! Looks amaaaaazing!!! Think I am going to try and make this at the weekend, but a diet version (you know less sugar, fat, etc). Won't be as delicious as yours....but hey....have to keep off those kilos, if its a success...will post it for others to try (who like me are trying to watch their waists!). Instead of cherries, I have a mixed bag of frozen berries in the bottom of the freezer which am sure will be perfect for this! ;) ;)
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Thankyou all for your nice comments. :)
Bron, I would imagine any fruit with good flavour would work in this.
I was glad I could only have a small slice because we had to make sure there was enough to go around, but it is lovely for a nice occasion. ;D
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A great job - reminds me of a dish that a German exchange student made for me about 20 years ago. She wanted a stabiliser for cream that she was putting on top and I hadn't seen Dr Oetker's Whip-It - but knew a German chef and pastry cook and he gave us a big jar of it - we needed a teaspoon !
Plums would also go down a treat.
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Gooks amazing!!!!
Trudy
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Julie your photos inspire me to make that-who cares about the calories.
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You are easily sucked in Cookie1 ;D ;D ;D No willpower, that's your problem when it comes to sweet things. However, we know you do give most of it to others so you are forgiven :-* :-* :-*
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I have copied the recipe - (being German myself) and hopefully will be baking this over the weekend! Thanks for the recipe and the lovely photo which is always inspiring.
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Another thumbs-up from Germany :D That cake looks great. I love Quark!
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Could someone please tell me what quark is ??? Is it creamed cheese? cottage cheese? We don't get ricotta very often either!
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Check it out here Ceee
http://en.wikipedia.org/wiki/Quark_(cheese) (http://en.wikipedia.org/wiki/Quark_(cheese))
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I made this yesterday. The recipe is based on one I found under www.chefkoch.de. The following TMX directions yesterday are just from memory (I'm not too sure about chopping the lemon peel, because I used a tsp of natural lemon peel from a sachet). The original recipe doesn't include fruit as a filling because you serve the quark-semolina bake with a fruit sauce. I use stewed fruit or cherries from a glass as a base (s. note below) and this is definitely a dish that children love.
Quark-Semolina Bake
Ingredients:
1 lemon, organic (you only need the peel)
3 eggs
125 g sugar (original recipe said 250g but that is way too much sugar for us)
1 sachet vanilla sugar
500 g quark
75 g semolina
½ sachet baking powder
30 g sliced almonds
butter for greasing baking dish
Filling:
stewed fruit or other fruit (I used drained cherries from a glass and thickened them in the TMX with a little cornstarch and 300ml cherry juice from glass. Recipe is in German EDC under Cherry Sauce)
Method:
Preheat oven to 200C.
1. Remove peel from lemon. Set aside.
2. Whip egg whites in TMX with butterfly until stiff. Set aside.
3. Add lemon peel to TMX with sugar and blitz until finely chopped.
4. Add egg yolks and vanilla sugar and stir until fluffy.
5. Stir in quark, semolina and baking powder. Pour mixture into a bowl and fold in egg whites.
6. Grease baking dish with butter and pour in fruit.
7. Pour quark mixture on top, sprinkle with almonds and a little more sugar if liked.
8. Bake for 30 minutes.
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Sounds good too - thanks Viv
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Don't remember mine looking quite that professional JulieO!!!!
Just think we should give credit that this is in the EDC (or was when I got mine!)..........
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JaneeZee I have EDC in the title :)
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This look fab Julie again
as a side note...are we being careful with the recipes we post from the cook books so as not to violate copyright and earn the wrath of anyone? Just wanted to clarify if anything has been mentioned...
I need to stop looking at the pics, I just want to make it lol
Julie you will be the death of my will power :-)) :-)) :-))
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Thanks Faffa, I'll remove the recipe just in case. :)
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Wow, that looks so fantastic. I'm a newbie and am amazed at the things coming out of this machine!!
Great job, I'm all inspired and have all but the cherries in my pantry...I do have a pack of frozen berries though, hmm. ;)
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Thanks Faffa, I'll remove the recipe just in case. :)
That's a shame - I don't think that TMX Aust would have been too upset with the recipe having been there. As long as we don't do too many.
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But nothing wrong with photos though, surely Thermomixer.
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Thanks Faffa, I'll remove the recipe just in case. :)
That's a shame - I don't think that TMX Aust would have been too upset with the recipe having been there. As long as we don't do too many.
when I first posted the recipe I thought it would be okay because it was from the free cookbook that comes with the machine, but I don't want to do the wrong thing, so that's why I took it down. I can certainly understand not posting recipes from books that have to be bought. :)
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Especially as you would need a TMX to follow the recipe.
Tenina are you there???
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Have decided that this is the dessert I am going to do for GD's 13th birthday at the end of this month. Don't know that I will go with the quark option after googling it and coming across a forum where I had to block my ears from the language they used in their heated discussion. From all accounts ricotta tastes better - did you use the low fat or full fat version JulieO and how long did you drain it for. All I have to do now is check to see if GD and her family would eat this sort of dessert - not my side of the family so I always have to check.
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Judy I used the full fat version of ricotta for mine as I was taking it out. After having made it now I would go for the lighter version as I'm sure it would work. Ricotta is less fat than quark I think. Everyone loved this and I'll definitely make it again. Thanks for the inspiration Julie. :-*
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Thanks Cookie1, will go with the low fat ricotta then.
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Cookie, so glad you liked it. ;D
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. ;D
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Thanks JulieO - seems an easy one and I will do it the day beforehand like you did.
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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.
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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?
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I used a jar of Morello cherries that were on special last week. The taste is fairly lemony. Not sour though.
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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.
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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)
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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.
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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.
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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
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Thanks everyone, looks like anything goes with this one - lots of choices.
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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
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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
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I see no reason why it shouldn't. It is only the shape of the container that is different.
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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! :-* :-*
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Bron, I sure will, watch your PM's. :)
Julie.
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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..
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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!
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Don't eat too much ! ;)
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:D :D
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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.
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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.
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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.
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Made with strawberrries, and not as perfect as yours Julie, but delishoooous!!!!
(http://i890.photobucket.com/albums/ac108/bron69/Thermomix%202010/thermomixFeb020.jpg)
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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.
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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! ;D) and I'm so glad I did.
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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.
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Would someone PM me the recipe, please? I don't have EDC and would like to make it for an anniversary dinner.
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Just PM'ed the recipe to you. ;)
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Thanks! ;)
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btw.......I noticed that my local woolworths had quark in the specialty cheese section the other week.
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Judy - thanks for pointing me in this direction . . . on p 139 of my EDC . . . .will be trying this one .
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This does look yummy but is it too rich.. Im not a huge lover of cheesecake... I read somewhere for baked cheesecake you should put a bowl of water in the oven like you do with bread ..
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We didn't find it too rich Kim, but it was to share with lots of people. I'm not sure about the bowl of water. I believe if you turn the oven off and allow it to cool in the oven it won't crack. I didn't have any problems with this one.
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Here it is cookie
"Provide a moist baking environment for your cheesecake by placing a small bowl of hot tap water on the bottom of the oven. The steaming effect created helps prevent burning and the drying out of the cake crumbs".
From the philly cheese website.. Never heard of it before reading it though ..
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Thanks for that. I'll try to remember it.
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Has anyone successfully made this with no/reduced sugar and gluten free flour by any chance? I've been eyeing off this recipe for ages but don't have much luck at modifying recipes.
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Welcome to the forum EmilyP. Hopefully someone will be able to offer you advice.
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Can someone please share the recipe, I have been wanting to try a cheesecake recipe for ages, and I think its time ;)
Looking at the reviews, this looks like a perfect one for my first trial :)
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Hi Thermilover...The recipe is in the Tm31 EDC, p. 170. Called "Baked cherry crumble cheesecake"... Maybe someone with the TM5 book can check to see if its in there...:)
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It doesn't appear to be in the contents list (http://www.forumthermomix.com/index.php?topic=15885.0)of the TM5 - unless I can't see the forest for the trees ;D In my edition of the EDC for the TM31, it's on page 139 and is called German Cherry Crumble Cheesecake. I've sent you a copy of it thermilover.
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Thank you guys, got the recipe from Judy :) Will give it a go!
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Let us know how it goes. We enjoy this even though I haven't made it for ages.
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One seriously yummy dessert.
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Wow that looks wonderful Cecilia. :D
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That looks perfect Cecilia. Delicious.