Poppy Seed Amaretti Cheesecake with Balsamic Vinegar Cherries

A simple but delicious cake recipe:

Base: Melt butter. Chop cookies in a multihacker. Knead together lemon zest, butter, amaretto and crumbs. Press amount into a 26 cake springform pan lined on bottom with parchment paper and set aside to cool for 10 min.

Cheesecake mixture: mix lemon zest, curd, cream cheese, juice of one lemon, flour and vanilla sugar with a mixer for 5 min until creamy.

Fold in eggs one at a time for 30 seconds each. Add amaretto and poppy seed mixture and fold in. Spread on the crumb base.

Bake the cake in a heated oven at 160 °C on the 2nd rack from the bottom for 45 minutes (convection oven not recommended). Cool at room temperature.

Topping: Rinse, core and drain sour cherries. Caramelize sugar in saucepan and extinguish with red wine. Add cinnamon, vanilla pod and lavender blossom honey and reduce. Then add balsamic vinegar and stir with the cherries just before serving.

Cut the cake into 12 small pieces. Bring to the table on a white plate and garnish about 2 tbsp of the balsamic vinegar cherries on top to great effect and decorate with a tiny bit of poppy seeds and white chocolate shavings.

Alternatively, evenly distribute the balsamic vinegar cherries decoratively on the cake and garnish with chocolate shavings and poppy seeds.

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