Cherry Cheesecake With Macadamia Nut Crumble – a delicious recipe with all-purpose, butter, sugar, eggs, nuts, custard powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. In a bowl, mix together 1 3/4 cups flour, 1/2 cup butter, 1/4 cup sugar, 1 egg and 3 tbsp water. Knead until smooth. On a lightly floured surface, roll dough out into a 14 inch circle. Use to line an 11 inch tart pan. Prick base several times with a fork. Chill for 15 mins.
2
Meanwhile, mix together remaining flour, 1/3 cup sugar, a pinch of salt and nuts. Add 1 egg yolk and mix into dough along with remaining butter. Using your fingers, break up dough to give a crumbly texture. Set aside.
3
Line tart base with parchment parchment and fill with pie weights. Bake for 10-15 mins. Remove paper and weights. Bake for another 5 mins. Meanwhile, combine custard powder with quark, 2 eggs, egg white and remaining sugar.
4
Reduce heat to 350u00b0F. Pour quark custard into baked tart shell then arrange cherries on top. Sprinkle streusel over top and bake for 15-20 mins, until golden.
1071
kcal
Calories
57
g
Fat
120
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 cup butter, cubed, 1 cup granulated sugar, 4 None eggs, and more.
Yes, Cherry Cheesecake With Macadamia Nut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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