As the cherry season slowly begins 😍, this cake is just perfect 😊👍🏼
Here’s how you make it:
Ingredients:
For the Crust:
- 200g (about 7 oz) Chocolate Cookies (e.g., Oreos)
- 100g (about 3.5 oz) Butter
For the Filling:
- 700g (about 25 oz) Cream Cheese
- 400g (about 14 oz) Quark (or use cottage cheese)
- 6 Eggs
- 200g (about 7 oz) Heavy Cream
- 280g (about 10 oz) Sugar
- 2 packets of Vanilla Sugar (or use 2 teaspoons of vanilla extract)
- 30g (about 1 oz) Flour
For the Topping:
- 1 can of Sour Cherries (350g or about 12 oz, drained weight)
- 4 tablespoons Cornstarch
- 2 tablespoons Sugar
- 300g (about 10 oz) Fresh Cherries
- 100g (about 3.5 oz) Chocolate Shavings
- Melt the butter for the crust. Finely chop the chocolate cookies and mix them with the melted butter.
- Press the mixture into a 26cm (about 10-inch) round cake pan and refrigerate for 15 minutes.
- Mix all the ingredients for the filling in a bowl at low speed (don’t beat it).
- Slowly pour the filling over the crust and bake at 200°C (about 390°F) convection for 15 minutes. Then reduce the temperature to 130°C (about 270°F) and bake for another 60 minutes.
- After baking, turn off the oven and let the cake sit in the oven for 2 hours. Then refrigerate it for an additional 2 hours.
- For the cherry topping, save the cherry water (about 300ml).
- Boil 250ml of the cherry water. Mix the rest with cornstarch and sugar, and add it to the boiling liquid until it thickens.
- Stir in the sour cherries and spread them over the cake. Refrigerate until serving (preferably overnight).
- Decorate as you like.
Enjoy your delicious treat! 😍
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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