​INGREDIENTS

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• 120g flour

• 30g cocoa powder

• ½ tsp baking powder

• 75g sugar

• 75g butter at room temperature

• 1 egg

• pinch of salt

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• 2 medium egg whites

• 200g cold whipping cream

• 500g quark (fat free)

• 100g sugar

• 1 tsp vanilla paste or vanilla extract

• 2 tbsp lemon juice (can be left out)

• 35g corn starch

• 2 medium egg yolks

• 100g melted dark chocolate

• 100g cherries (frozen or canned)

• 3 tsp corn starch

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• whipped cream and dark chocolate for decoration (optional)

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DIRECTIONS

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1. Preheat oven to 200°C bottom top heat.

2. Mix all dry ingredients in a medium bowl.

3. Add butter and one egg.

4. Mix with hand mixer using kneading hooks on a low setting first and then turn to high setting. Stop mixing once the ingredients have combined and formed a dough.

5. Cover a 21 cm spring-form baking tin with parchment paper and butter the base.

6. Divide the batter into two and use one part to cover the base of the tin. Prick holes with a fork in the base. Bake for 10 minutes at the bottom half of the oven. Leave to cool completely before proceeding.

7. Reduce the oven temperature to 160°C bottom top heat.

8. Cut chocolate into small pieces and melt in the microwave or in a hot water bath. Leave to cool completely.

9. To make the filling, mix quark, egg yolks, sugar, corn starch, lemon juice and vanilla. You can divide the ingredients into two to get even layers. Otherwise divide the mix into two after you have combined all ingredients. Mix well until all the ingredients have combined. Mix with a spatula rather than mixer to avoid over mixing.

10. In a separate bowl whisk egg whites with a hand mixer until stiff peaks.

11. Then whisk the whipping cream until stiff.

12. Add the cooled chocolate into half of the filling. Then take the other half and mix in half of the whipped cream, be careful not to over mix. Next add half of the egg whites and fold in carefully to incorporate, but not over mixing to keep the airiness (detailed instructions in the video).

13. Spread the vanilla mixture over the base.

14. Take the second half with chocolate and mix in the rest of the whipped cream, be careful not to over mix. Add the rest of the egg whites and fold in carefully to incorporate, but not over mixing to keep the airiness (detailed instructions in the video).

15. Transfer half of the chocolate filling into a piping bag and pipe a thin layer over the vanilla mixture.

16. Mix cherries with 3 teaspoons of cornstarch and spread over the chocolate filling pressing them lightly into the filling (see video). Cover with rest of the chocolate filling and smooth out with a spatula. Drop the tin a couple of times to allow everything to set (see video).

17. Bake the cheesecake for 75 minutes on the bottom half of the oven. Then turn off the oven, open the oven door slightly and leave the cake in the oven for another 5 minutes. This stops the cake from cracking on the top.

18. Cool the cheesecake completely before removing it from the cake tin. Store in the fridge overnight for a perfect creamy consistency.

19. Take the cheesecake to room temperature for at least 15 minutes (better half and hour) before serving. Enjoy like it is or with some whipped cream and dark chocolate on top.

20. TIP. Cut the cheesecake with a big knife. Run some hot water over the knife before cutting to cut perfect pieces. Repeat every time you have cut a piece to keep the knife hot.

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