Ingredients

Cake: 16 cm (6 inches) ring
flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
poppy seeds
2 tbsp
30 g
1.05 oz
0.99 fl oz
eggs
0.50 cup
106 g
3.71 oz
3.50 fl oz
leavening agent
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
sugar
0.50 cup
115 g
4.02 oz
3.80 fl oz
vegetable oil
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
milk
0.25 cup
80 g
2.80 oz
2.64 fl oz
salt
1 g
0.04 oz
0.03 fl oz
Cherry cheesecake without baking: 16 cm (6 inches) ring
cherry puree
0.25 cup
80 g
2.80 oz
2.64 fl oz
sugar
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
cream cheese
0.50 cup
135 g
4.72 oz
4.46 fl oz
cream (33% or more)
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
gelatin
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
water
1.50 tbsp
24 g
0.84 oz
0.79 fl oz
Cherry sauce
cherries
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
corn starch
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
Icing for assembling
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
cream (33% or more)
0.25 cup
80 g
2.80 oz
2.64 fl oz
powdered sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
Icing for decorating
cream cheese
1.75 cup
450 g
15.75 oz
14.85 fl oz
cream (33% or more)
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
powdered sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
Milk soak
milk
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

Sponge biscuit 16cm (6.30 inch)

All the ingredients must be at room temperature.

  1. Sift flour with baking powder and salt, mix well with a whisk.
  2. Whisk eggs with a mixer until the sugar has dissolved and white fluffy foam has formed. Add the dry ingredients in two steps. Stir them gently, from the middle to the edge, using a silicone spatula.
  3. Combine the oil and milk. Add about two tablespoons of batter to the milk and oil mixture. Combine. Pour into the dough. Combine once more.
  4. Pour the batter into the prepared ring. Bake for 35-45 minutes at 320°F (160°C), with top/bottom heating, until the inserted toothpick comes out clean.
  5. Cool the cake on a rack, wrap in clingfilm, and place in the fridge for 4-6 hours, better overnight. Cut it into two parts.

No-bake cherry cheesecake 16cm (6.30 inch)

  1. Prepare the gelatin mass: pour water on gelatin powder, stir, and put in the fridge for at least 30 minutes.
  2. Combine room temperature cream cheese with sugar using a silicone spatula. Mix until homogeneous, add cream. Combine. Add melted gelatin mixture and mix. Add the cherry puree, stir.
  3. Place the cheesecake in a ring and leave it in the fridge for 3 to 4 hours.

Cherry sauce

  1. Combine the sugar and cornstarch.
  2. Cut the cherries into four pieces, place in a saucepan with a thick bottom over low heat. Gradually add the sugar mixed with cornstarch and bring to a boil, stirring. Boil for 2 minutes.
  3. Remove from stove. Transfer to a flat container. Cover with cling film. Let cool and put in a fridge.

Frosting for assembling

  1. Put the cream cheese, cream, and powdered sugar into a bowl. Start mixing at low speed, then gradually raise it until the consistency of the icing is firm.
  2. Then mix with a silicone spatula to release any extra air bubbles. Transfer to a disposable pastry bag.

Frosting for decorating

  1. Put the cream cheese, cream, and powdered sugar into a bowl and beat on low speed at first. Increase the mixer speed. Whisk until the icing has a firm consistency.
  2. Then mix with a silicone spatula. Transfer to a disposable pastry bag. 

Milk soaking

Combine the ingredients in a saucepan with a thick bottom, bring it to a boil. The soaking must be warm.

Assembling

Follow such an assembling order: cake layer/milk soaking/frosting side/cherry sauce/icing/cherry cheesecake/frosting/frosting side/cherry sauce/milk soaking/cake layer.