For the crust, mix the previously ground biscuits together with melted butter and freeze-dried sour cherries (IF DESIRED).
We transfer the mixture into a mold with a diameter of 18 cm, form the base, raise the sides by 6 cm, and refrigerate while we prepare the filling!
For the filling, mix the cream cheese with mascarpone and sugar.
We pour the sweet cream little by little while continuing to mix.
Add the eggs, mix again until homogeneous.
We continue with the cornstarch, stirring until there are no more lumps and the texture becomes smooth, then add vanilla essence and lemon juice, combining the ingredients until a smooth texture is achieved.
Pour the cream over the cooled crust and bake the cheesecake for 80 minutes at 150°C.
Cool in the oven for an hour, then at room temperature and 6 hours in the refrigerator.
It is served with cherry sauce 🍒.
Enjoy your meal.
