Cherry cheesecake from the tray

Name: Cherry cheesecake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 7-10 Tbsp Fat and breadcrumbs (fat pan); 1 kg (à 720 ml) fresh or 2 glasses of sweet/sour cherries; 150 g Dark chocolate; 200 g + 100 g soft butter/margarine; 175 g + 150 g sugar, 1 pinch of salt; 2 packages Vanillin sugar; 8 eggs , 375 g flour (Gr. M); 1 package Baking Powder; 5 TABLESPOONS Milk; 750 g Edible quark (20 % fat); 250 g Sour cream or; 7-10 Tbsp Fresh cream; 7-10 Tbsp 1 p. pudding powder "cream" or; 7-10 Tbsp "Vanilla"; 7-10 Tbsp Whipped cream and chocolate rolls

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

7-10 Tbsp Fat and breadcrumbs (fat pan)
1 kg (à 720 ml) fresh or 2 glasses of sweet/sour cherries
150 g Dark chocolate
200 g + 100 g soft butter/margarine
175 g + 150 g sugar, 1 pinch of salt
2 packages Vanillin sugar
8 eggs , 375 g flour (Gr. M)
1 package Baking Powder
5 TABLESPOONS Milk
750 g Edible quark (20 % fat)
250 g Sour cream or
7-10 Tbsp Fresh cream
7-10 Tbsp 1 p. pudding powder "cream" or
7-10 Tbsp "Vanilla"
7-10 Tbsp Whipped cream and chocolate rolls

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with breadcrumbs. Wash the cherries, remove the stalks and stone them
2
Roughly chop the chocolate. Cream 200 g fat, 175 g sugar, salt and 1 sachet vanilla sugar. Stir in 4 eggs individually. Mix flour and baking powder and stir in portions of the flour and baking powder alternating with the milk. Fold in chocolate. Spread on the fat pan
3
Cream 100 g fat, 1 packet vanilla sugar and 150 g sugar. Stir in 4 eggs individually. Stir in quark, sour cream and pudding powder. Spread on the sponge mixture. Spread the cherries on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 55 minutes. Cool down. Decorate with cream and chocolate rolls