This is a light cheesecake because of the fatless sponge and low fat quark. This was a winner with my family and friends this Sunday.
For the pastry
3 tbsp cold water
80g plain flour
1 tsp baking powder
For the cherry filling
680g jar of sour cherries, drained and the juice reserved
123ml of cherry juice
½ tsp cinnamon
1 ½ tsp cornflour
For the cheese filling
1 Vanilla pod, seeds scraped out
3 egg yolks
8 small gelatine leafs, soaked in cold water
350g double cream
For the decoration
150g double cream
½ tbsp sugar
½ tsp vanilla essence
50g sliced roasted almonds
2 tbsp strained cherry jam
Line three 24cm tins with baking parchment and grease the tins. Preheat the oven to 200C/180Cfan.
In a large bowl beat with an electric mixer, or in your stand mixer, the eggs with the sugar until pale and fluffy. In a separate bowl sift together the flours and baking powder and gently fold into the eggs until well combined. Divide the batter evenly between the tins and bake for 8 minutes until golden. Line two cooling racks with baking parchment and lightly sprinkle with sugar. Turn the sponges out onto the lined racks and carefully remove the lining paper. Leave to cool.
For the cherry filling, heat 125ml of cherry juice in a saucepan with the cinnamon until simmering.
Mix the cornflour with a little cherry juice into a loose paste and, stirring continually, add the cornflour to the pan. Let it boil briefly then add the cherries. Set aside.
For the cheese filling, put the quark into a small bowl and beat until smooth. In a saucepan, combine the egg yolks, sugar, vanilla seeds and milk and gently heat, stirring all the while, until just below boiling point. Squeeze the gelatine leafs and add them to the hot custard. Stir until the gelatine has completely dissolved. Pour the custard into a large bowl and add the quark, a little at a time, to stop the mixture setting too quickly. When the quark is completely incorporated, refrigerate until the mixture begins to set. (Keep checking every 5 minutes and stir, it can set very sudden). Whisk the cream until softly set and beat into the custard.
To assemble the cake, place a 24cm springform ring on a serving dish and line the sides with parchment paper. Place the first sponge into the ring and cover with 5 tbsp of the cheese mixture. Top with the cherries and cover the cherries with another 5 tbsp of the mixture. Top with the second sponge, press down lightly and spread with the rest of the cheese mixture. Refrigerate until beginning to set. Cut the third sponge into 12 even pieces and cover the top of the cake. Leave in the fridge until completely set.
Beat the cream with the sugar and vanilla until stiff enough to pipe. Carefully remove the springform ring from the cake and peel away the lining paper. Spread the outside of the cake with the cream, reserving some to pipe rosettes, and cover with the almonds. Pipe 12 rosettes onto each slice. Top each rosette with a drop of jam. Serve cold.