Cherry nougat cheesecake

Ingredients for 1 servings:

• 1 jar sour cherries (drained weight 720 ml)
• 125 g butter
• 200 g flour
• 50 g almond(s), ground
• 250 g sugar
• 5 eggs
• 2 tbsp cocoa powder (not instant powder)
• 750 g quark (approx. 20%)
• 150 g crème fraîche
• 1 tbsp cornstarch
• 200 g nougat (nut nougat)
• 2 tbsp breadcrumbs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the cherries. Dice the butter. Knead together the flour, almonds, 75g sugar, 1 egg, and cocoa powder. Chill the dough for about 20 minutes. Separate the remaining eggs. Mix the quark, crème fraîche, egg yolks, and 100g sugar. Roll out the dough on a floured surface to a thickness of about 3mm. Cut out a circle with a diameter of 26cm and a rim 4cm high. Line a springform pan with baking paper and place the dough in it. Chill for 5 minutes and spread the breadcrumbs on the bottom. Beat egg whites until stiff. Sprinkle in the remaining sugar and cornstarch. Fold into the quark. Chop the nut nougat. Fold in 3/4 of the cherries and half of the nougat. Pour the quark mixture onto the bottom of the pan. Then pour in the remaining nougat and the remaining cherries. Bake in a preheated oven at 175°C (convection oven) for about 1 hour.