Cheesecake with cherries

Ingredients for 1 servings:

• 1 jar cherry(s)
• 75 g butter or margarine
• 75 g sugar
• 4 eggs and 2 egg yolks
• 75 g flour and approx. 2 tbsp. Flour
• 1 tsp cocoa powder
• 250 g quark (low-fat quark)
• 500 g quark (layered cheese)
• 1 pack of pudding powder, vanilla, for cooking
• 2 tbsp almonds (flakes)
• 250 g cream
• 1 packet of vanilla sugar
• 50 g dark chocolate
• Fat and semolina for the mold
• 1 pinch of salt
• 1 pinch of baking powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Drain the cherries well. Grease a 26 cm springform pan and sprinkle with semolina. Beat the fat, salt, and 75 g sugar until creamy. Beat in 2 eggs one at a time. Mix 75 g flour, cocoa, and baking powder and stir in briefly in portions. Spread into the pan. Beat 2 eggs, 2 egg yolks, and 100 g sugar until fluffy. Stir in the quark, layered cheese, and custard powder. Pat the cherries dry, except for 2 tablespoons for decoration, and mix with 1-2 tablespoons of flour. Fold into the cheese mixture. Spread on the dough. Bake in a preheated oven at 175°C for about 1 hour. Let cool in the pan. Toast the almonds without fat and let cool. Whip the cream until stiff peaks form, drizzle in the vanilla sugar. Spread on the cake. Use a vegetable peeler to shave half of the chocolate into curls. Break the remaining chocolate into pieces and melt it in a hot water bath. Transfer to a plastic bag and cut off a small corner. Decorate the cake with chocolate stripes and rolls, the remaining cherries, and flaked almonds.