Chandra's cream cheese and cherry tart à la Tiramisu

Ingredients for 8 servings:

• 1 jar morello cherries (720ml)
• 2 tsp cornstarch
• Sugar or sweetener, liquid
• vanilla sugar
• 300 g biscuits (egg biscuits, alternatively sponge fingers without sugar crust)
• 200 g cream cheese
• 200 g sour cream
• 6 tbsp Amaretto
• Cocoa powder, dark, for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

First, bring the cherries to a boil in a small saucepan with 2/3 of the cherry juice. Mix the cornstarch with the remaining cherry juice and add it. Stir until thickened, then season to taste with sugar or sweetener. Reduce the heat slightly towards the end. Once the desired consistency is reached, remove the pan from the heat and let it cool. Now mix the cream cheese with the sour cream and 2 tablespoons of Amaretto until smooth. Sweeten a little more if desired; I like to use vanilla sugar for this. Line the bottom of a 26cm springform pan with the egg biscuits and soak them with 2 tablespoons of Amaretto. Spread a layer of cherry compote on top, followed by a layer of cream cheese. Cover again with egg biscuits, soak in the remaining Amaretto, then more cherries, and finally, add more cream cheese. If you like, you can spread or dot the top layer of cream cheese in a slight “wave” pattern. This creates a pretty effect. Refrigerate for at least 2 hours, preferably overnight, before serving. Dust with dark cocoa powder just before serving. To serve, carefully remove the springform pan and cut out portions using a dessert ring (food cutter) with a diameter of approximately 8 cm. If you don’t have one, you can of course also serve the cake cut into slices.