Marzipan-cherry-chocolate-cream cheese cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 100 g marzipan paste
• 100 g butter
• 3 packs of cream cheese (Philadelphia with Milka), 175 g each
• 300 g yogurt
• 1 pinch of salt
• 1 jar Morello cherries, pitted, approx. 680 g
• 1 pack of white gelatine, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 15 minutes; Total time approx. 3 hours 45 minutes

Place the ladyfingers in a freezer bag, seal the bag, and crumble the contents completely with a rolling pin or your hands. Tear the marzipan into small pieces and mix in. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Mix the cream cheese, yogurt, and a pinch of salt with an electric hand mixer. Drain the cherries, reserving the juice. Measure out 150 ml of cherry juice and soak the gelatin in it for 10 minutes. Heat while stirring until the gelatin has dissolved, then quickly stir into the Philadelphia cream. Pour the cream into the springform pan and chill the cake for 15 minutes. Then arrange the cherries on top of the cake and press them down lightly. Chill the cake for another 3 hours.