Philadelphia cake with cherries

Ingredients for 1 servings:

• 1 point cookie(s)
• 125 g margarine or butter
• 300 g cream cheese
• 1 cup powdered sugar
• 2 tbsp milk
• 100 g hazelnuts, ground
• 500 ml cream
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 1 jar sour cherries
• 1 pack of cake glaze, red

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

without jelly and without baking

Crush the biscuits. Heat the margarine, add it to the biscuits and mix well. The mixture should not be too thick or too thin. Pour it into a springform pan and smooth it out with a tablespoon. Mix 300g of cream cheese with a cup of powdered sugar and 2-3 tablespoons of milk and spread it on the biscuit base. Sprinkle the hazelnuts on the filling. Whip 500ml of cream with a sachet of cream stiffener and 2 sachets of vanilla sugar until stiff and spread over the nuts. Drain 1 jar of sour cherries well. Place the cherries on the cream and press them in slightly. Thicken 250ml of cherry juice with the cake glaze, pour the hot mixture over the cream and smooth it out. Chill in the refrigerator for 24 hours.