Crunchy cheesecake with cherries and sunflower seeds

Ingredients for 1 servings:

• 150 g wheat flour
• ½ tsp, leveled baking powder
• 20 g cocoa powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 75 g butter or margarine
• 750 g layered cheese or ricotta
• 4 egg yolks
• 1 pack of pudding powder, vanilla
• 1 lemon(s), juice,
• 125 ml whipped cream
• 100 g sugar
• 4 m.-large egg whites
• 1 jar sour cherries, drained weight 370 g
• 50 g butter or margarine
• 50 g sugar
• 100 ml whipped cream
• 100 g sunflower seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Dough: Mix the flour, baking powder, and cocoa powder and sift it into a mixing bowl. Add the remaining ingredients and mix thoroughly with a hand mixer fitted with a dough hook, first on the lowest speed and then on the highest speed. Then knead on a lightly floured surface until you have a smooth dough. If the dough is sticky, wrap it in foil and chill for about 30 minutes. Preheat the oven (top/bottom heat 200°C; fan oven 180°C; gas mark 3-4). Roll out the dough on the bottom of a greased 28cm springform pan and prick it several times with a fork. Place the rim of the springform pan around it and place the pan on a wire rack in the oven. Bake the base until light brown. Allow the base to cool in the pan on a wire rack. Filling: Mix the layered cheese or ricotta with the egg yolk, custard powder, lemon juice, cream, and sugar. Beat the egg whites until stiff, then carefully fold them into the cheese mixture. Topping: Drain the sour cherries thoroughly. Melt the butter and dissolve the sugar in it, but do not brown it. Add the cream and bring to a boil. Add the sunflower seeds and let the mixture cool. Pour the cheese mixture onto the cake base, arrange the cherries on top, then carefully spread the topping with a tablespoon. Place the tin on the oven rack and bake for about 60 minutes. Preheat oven to 180°C (top/bottom heat); 160°C (fan oven), not preheated; Gas Mark 2-3, not preheated. Place the tin on a wire rack and let cool, then remove the cake. Tastes best fresh. Prepare at most one day in advance.