Italian Cheesecake with Toschi Amarena Cherries

Directions

To make the almond sablé pastry

Soften the butter at room temperature, cream with the icing sugar (200 g), then add 2 eggs a little at a time.

Add a pinch of salt, vanilla and yeast and mix thoroughly.

Add the flour (500 g) and mix rapidly.

Let the pastry rest in the fridge for at least 30 minutes.

For the filling

Beat the cheese thoroughly with a whisk, add the whole eggs (100 g) and yolks (40 g) beaten together. Add the sugar (160 g), cream, a pinch of salt, vanilla and then fold in the flour gently (50 g).

To assemble

Line a baking tin with the sablé pastry and scatter Toschi Amarena cherries onto it then cover with the cheese filling.

Cook at 170°C for about 25 to 30 minutes.