Cherry cheesecake

Ingredients for 1 servings:

• 300 g flour
• 1 cube of yeast
• 100 ml milk, lukewarm
• 60 g sugar
• 1 egg(s)
• 2 tbsp butter
• 1 packet of vanilla sugar
• 2 jars of morello cherries (330 g each)
• 6 eggs
• 200 g sugar
• 500 g mascarpone
• 1,250 g low-fat curd cheese
• 2 packets of pudding powder (semolina pudding)
• 2 tbsp cocoa powder
• Grease for the tray
• Flour for the baking sheet
• Powdered sugar for dusting

Instructions

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

Place the flour in a bowl, make a well in the flour, and crumble in the yeast. Mix with 2 tablespoons of lukewarm milk and 1 teaspoon of sugar. Sprinkle with a little flour. Let the dough rise for 15 minutes. Knead in the remaining sugar, milk, 1 pinch of salt, egg, butter, and vanilla sugar. Let rise again. Drain the morello cherries. Separate the eggs. Beat the egg yolks with 150g of sugar and mascarpone. Add the quark and custard powder. Beat the egg whites until stiff, add the sugar, beat for a few more minutes, then carefully fold into the cheese mixture. Meanwhile, preheat the oven to 175°C. Separate about a third of the cheese cream and mix in 2 tablespoons of cocoa. Add the morello cherries to the light cream. Grease a baking sheet and dust with flour. Then roll out the yeast dough and pull up the edges. Spread the cocoa mixture on top, then the light cherry cream. If desired, marble the topping with a fork. Place in the oven and bake for approximately 50 minutes at 175°C. Once cooled, dust with powdered sugar.