Nutella Cherry Cheesecake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 90 g sugar
• 1 egg(s)
• 25 g cocoa powder, unsweetened
• ½ tsp baking powder
• 500 g quark, low-fat
• 1 packet of vanilla sugar
• 1 pack of pudding powder, vanilla flavor
• 1 dashes lemon juice
• 3 eggs
• 120g Nutella
• 2 tbsp Amaretto
• 85 g sugar and 1 tbsp extra
• 1 jar cherries or morello cherries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

wonderfully chocolatey

If children are eating with you, simply omit the Amaretto! For the shortcrust pastry, put all the ingredients in a bowl and knead with your hands until you have a smooth dough. Wrap in cling film and refrigerate for at least half an hour. Drain the cherries well, pat dry with a paper towel if necessary. Whisk the quark with the custard powder, lemon juice, and vanilla sugar. Beat in the eggs one at a time. Pour about 1/3 of the cream into a separate bowl and mix well with the Nutella and 1 tablespoon of sugar. Whisk the remaining cream with 85g of sugar and the Amaretto well, then fold in the cherries. Remove the dough from the refrigerator, roll it out, and line a greased 26cm springform pan. Form a 3-4cm high rim. Prick the base several times with a fork, then spread the light cherry mixture evenly over it. Spread the Nutella mixture evenly over the cream and lightly marble the cream with a fork. Bake at 180°C for 50-60 minutes. Let it cool in the springform pan, then carefully loosen the edges. My tip: Since rolled-out shortcrust pastry tears easily, you can also simply crumble the dough with your hands in a bowl until it resembles crumbs. Pour these crumbs into the springform pan and simply press them down with your hands. Leave a few crumbs to form the edges.