Cherry cheesecake

Ingredients for 1 servings:

• 2 jars of morello cherries (720 ml each)
• 90 g butter
• 1 pinch of salt
• 125 g sugar
• 1 vanilla pod(s), the pulp
• 5 eggs (size M)
• 150 g flour
• ½ tsp baking powder
• 300 g double cream cheese
• 150 g yogurt (vanilla)
• 1 pack of sauce powder (vanilla), for cooking
• Fat and flour for the mold
• 1 tsp powdered sugar
• Whipped cream, cherries and lemon balm, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Drain the cherries. Beat the butter, salt, 50g sugar, and vanilla seeds with the whisk attachment of a hand mixer until fluffy. Add 2 eggs one at a time and mix in. Mix the flour and baking powder and mix in 2 batches. For the icing, mix the cream cheese, 75g sugar, yogurt, 3 eggs, and the sauce powder. Pour the batter into a greased and floured springform pan (26cm diameter). Smooth it out. Arrange the cherries on top and pour the icing over them. Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 60 minutes. Remove from the oven, place on a wire rack, and let cool. Remove from the pan. Dust the edges with icing sugar. Serve garnished with a dollop of cream, cherries, and lemon balm.