Baked sour cherry cheesecake in a jar

cooking

Shortbread tart dough

• Knead softened GRANDPRO Tart margarine, wheat flour, and salt with your hands until fine crumbs. Mix polydextrose, vanilla, almond flour, and erythritol and knead with flour crumbs.
• Make a hole in the center of the mixture and add eggs. Gently knead the dough; it should turn out soft and pleasant. It is important not to stir the dough for too long! Work fast.
• Roll the dough into a ball, wrap it in cling film and put it in a refrigerator for at least 4 hours to stabilize.

Sour cherry compote

• Combine water, sour cherries, and citric acid in a heavy- bottomed saucepan and heat slightly (approximately to 40°C).
• Mix pectin with erythritol and add into the berry mixture.
• Stirring actively all the time and breaking up pectin lumps, bring the compote to a boil and cook for 1–2 minutes.
• Remove compote from heat, cover with cling film tightly and cool for thickens and the desired consistency.

NOTES
1. Citric acid is a flavor enhancer, an optional ingredient. Excluded from the recipe, if you wish.
2. Cooking compote, you may flavor it with spices and citrus peel or strong alcohol (no more than 5% of the total weight of the compote).
3. Store compote in a freezer or refrigerator (use airtight container). Heat it in a microwave or on a stove to the desired consistency before use.

Cheese premix for baked cheesecake (sugar-free)

• Combine all the ingredients (except cream) in the bowl of the mixer and mash with a fork, combining them. Mix the mass at medium speed of the mixer until smooth. NB: do not whip, just mix until smooth!
• In a separate container, whip cream to soft peaks.
• Combine both masses, gently stirring with a spatula. You will get a smooth creamy base.

Baking process

• Spread the foil folded in half, spread the parchment on top of a slightly larger diameter than the baking ring. Put a baking ring on it and tightly compress the walls of the ring with foil to make a bowl. The design must be airtight, because the cheesecake will be baked in a mold with water.
• Put the resulting bowl in a deep mold; pour the cheesecake mass into it. Fill the mold in which the bowl stands with water so that it reaches 1/3 of the height of the baking ring.
• Bake the cheesecake in a preheated to 120°C oven with top and bottom heating for about 2 hours.
• Let the cheesecake cool in the oven with slightly open door, and then at room temperature (do not remove it from the mold). Then put the cheesecake in the baking ring in a refrigerator for 3 hours.
• This cheesecake is suitable for freezing.

NOTES
1. If the set values are too small, some of the weight parameters of the ingredients may reset to zero or become negligible. Adjust these values based on your experience, or cook several servings at the same time.
2. It is important to work quickly so that gluten does not have time to activate and affect the structure of the dough. During the long-time kneading the dough with gluten-containing flour, gluten produces affecting the viscosity of the dough and the density of the resulting pastry product. In the case of shortbread dough, excess gluten can make shortbread crust stiff.
3. If the dough turns out to be too soft, put it in a refrigerator for 15 minutes and then start to form tart crusts.
4. Stabilization is an important process of making shortbread dough. Cooling is a chance to «relax» for the gluten contained in the flour. Sufficient cooling will prevent the dough from sitting too much when you put it in a hot oven.
5. It is important to pierce tart crust all over, so that the dough does not deform during baking, because steam will escape through the holes.
6. The final baking time may vary. Take into account the features of your oven and the diameter of the tart crust. Stop the baking process as soon as the crust becomes slightly blush.