Cream cheese cake with cherries

Ingredients for 1 servings:

• 150 g butter biscuits, light
• 100 g butter, soft
• 10 g cocoa powder
• 4 eggs
• 175 g sugar
• 2 tbsp, heaped vanilla sugar
• 1 pinch of salt
• 1 ½ pack vanilla pudding powder
• 500 g double cream cheese
• 500 g quark
• 250 g sour cherries, pitted, from the jar
• 40 ml Amaretto
• 1 pinch(s) white pepper, finely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Easy to prepare

Set the cherries aside to drain. Place the jar of remaining cherries in the refrigerator for later use. Mix the finely crushed biscuits with the cocoa powder, add the softened butter, and knead everything by hand into a dough. Spread this dough into a greased springform pan (26 cm diameter), press it down, and place the pan in the refrigerator for 15 minutes. For the cream cheese mixture, beat the eggs with sugar, vanilla sugar, and a pinch of salt until frothy. Add the cream cheese, quark, and pudding powder and whisk until smooth. Spread two-thirds of the cream mixture evenly over the cake base. Purée the cherries, stir in the Amaretto and pepper, and spread this mixture over the cheese cream. Spread the remaining cream mixture on top and drape it with a fork until it looks lightly marbled. Preheat the oven to 140°C (top/bottom heat) and place the pan on the middle shelf. Baking time is approximately 70-80 minutes. The cake should then be baked through and lightly browned. Turn off the oven, wedge a wooden spoon in the door, and leave the cake in the oven until completely cool.