Cake: 16 cm (6 inches) ring

  • 120 grams (4.23 ounces) flour
  • 30 grams (1.06 ounces) poppy seeds
  • 106 grams (3.74 ounces) eggs
  • 6 grams (0.21 ounces) leavening agent
  • 115 grams (4.06 ounces) sugar
  • 45 grams (1.59 ounces) vegetable oil
  • 80 grams (2.82 ounces) milk
  • 1 gram (0.04 ounces) salt

Cherry cheesecake without baking: 16 cm (6 inches) ring

  • 80 grams (2.82 ounces) cherry puree
  • 35 grams (1.24 ounces) sugar
  • 135 grams (4.76 ounces) cream cheese
  • 50 grams (1.76 ounces) cream (33% or more)
  • 4 grams (0.14 ounces) gelatin
  • 24 grams (0.85 ounces) water

Cherry sauce

  • 150 grams (5.29 ounces) cherries
  • 50 grams (1.76 ounces) sugar
  • 8 grams (0.28 ounces) corn starch

Icing for assembling

  • 400 grams (14.11 ounces) cream cheese
  • 80 grams (2.82 ounces) cream (33% or more)
  • 90 grams (3.17 ounces) powdered sugar

Icing for decorating

  • 450 grams (15.87 ounces) cream cheese
  • 70 grams (2.47 ounces) cream (33% or more)
  • 90 grams (3.17 ounces) powdered sugar

Milk soak

  • 70 grams (2.47 ounces) milk
  • 30 grams (1.06 ounces) sugar


  • 16 cm (6 inch) cake ring

    Essential to give your cake its perfect shape. If you don't have one, you can use a springform pan.

  • Silicone spatula

    Great for mixing and folding ingredients without deflating your batter. Handy for scraping every last bit!

  • Mixer

    A stand or handheld mixer is key for achieving that fluffy egg foam and firm icing consistency.

  • Oven

    Preheat to 320°F (160°C). Top and bottom heating ensures even baking.

  • Cling film

    Wrap your cooled cake to keep it moist and fresh in the fridge overnight.

  • Disposable pastry bags

    Ideal for icing layers and decorating the cake with precision. A must-have for professional-looking results.


Step 1

1. Make sure all ingredients are at room temperature. Sift together the flour, leavening agent, and salt.

Step 2

Sifting helps to aerate the flour and make the cake lighter.

Step 3

2. In a mixing bowl, whisk the eggs with a mixer until the sugar is dissolved and the mixture is a white, fluffy foam.

Step 4

Whisking at high speed will incorporate more air into the eggs, making the cake spongier.

Step 5

3. Gradually add the dry ingredients in two increments, gently folding them in with a silicone spatula from the center to the edges.

Step 6

Folding ensures that you do not deflate the aerated egg mixture.

Step 7

4. In a separate bowl, combine the vegetable oil and milk. Add about two tablespoons of the batter to this mixture and blend well. Then combine this mixture back into the main batter and mix thoroughly.

Step 8

Tempering the oil and milk mixture with a bit of batter helps to incorporate it more evenly.

Step 9

5. Pour the batter into a prepared ring mold and bake in a preheated oven at 320°F (160°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Baking times can vary, so start checking the cake a few minutes before the minimum time.

Step 11

6. Cool the cake on a rack, then wrap it in cling film and refrigerate for 4-6 hours, preferably overnight. Slice the cooled cake into two layers.

Step 12

Chilling the cake makes it easier to slice neatly.

Step 13

7. To prepare the cherry cheesecake: Mix the gelatin with water and let it hydrate in the fridge for at least 30 minutes.

Step 14

Blooming gelatin ensures it melts evenly into the mixture.

Step 15

8. In another bowl, combine room-temperature cream cheese with sugar using a silicone spatula until smooth. Stir in the cream and then the melted gelatin mixture. Finally, fold in the cherry puree.

Step 16

Ensure the gelatin mixture is melted correctly to prevent lumps in your cheesecake.

Step 17

9. Pour the cheesecake mixture into the ring mold and refrigerate for 3-4 hours until set.

Step 18

10. For the cherry sauce: Mix cornstarch and sugar together. Cut cherries into quarters and place in a saucepan over low heat. Gradually stir in the sugar-cornstarch mixture and bring to a boil. Let it simmer for 2 minutes while stirring continuously.

Step 19

Mixing sugar with cornstarch beforehand prevents lumps in the sauce.

Step 20

11. Transfer the sauce into a flat container, cover it with cling film, and refrigerate until cooled.

Step 21

12. To make the icing for assembling: Combine cream cheese, cream, and powdered sugar in a bowl. Start by mixing at low speed, then gradually increase until the icing is firm.

Step 22

Gradually increasing the mixing speed helps to avoid over-mixing and creating grainy texture.

Step 23

13. Use a silicone spatula to release any extra air bubbles. Transfer the icing into a disposable pastry bag.

Step 24

14. Repeat step 12 for the icing meant for decorating.

Step 25

15. To make the milk soak: Combine milk and sugar in a saucepan and bring to a boil, stirring continuously. The soak should be warm when used.

Step 26

16. Assemble the cake in the following order: Cake layer, milk soak, icing side, cherry sauce, icing, cherry cheesecake, icing, icing side, cherry sauce, milk soak, cake layer.


Picnic-perfect and party-ready! This Cherry Cheesecake is versatile in presentation and pairs wonderfully with a variety of beverages and side treats. ✨ **Make it a brunch star** by serving it alongside a **fresh fruit platter** and a **selection of teas** and **coffee**. The refreshing zing of fruit coupled with the rich, creamy texture of your cheesecake will have your guests in culinary heaven. 🍷 **Dinner party delight**: Pair slices with a glass of **sparkling wine** or **dessert wine**. The bubbles and sweetness will highlight the tartness of the cherry, while the cheesecake provides a creamy counterbalance. ☀️ **Picnic perfection**: Pack this cheesecake in your picnic basket and enjoy it with freshly baked **croissants**, **scones**, and an assortment of **cheese** and **cold cuts**. Your outdoor feasts will never be the same! Whatever the occasion, this versatile cheesecake will be the star of the show. Enjoy experimenting with different serving styles and making it your own!


If you're looking for **gluten-free** or **vegan** alternatives, don't worry! We've got you covered 🌱. Gluten-Free Variation:
  • Flour: Swap the regular flour with a gluten-free flour blend.
  • Baking Powder: Ensure your baking powder is certified gluten-free.
Vegan Variation:
  • Eggs: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) as a substitute.
  • Cream Cheese: Opt for vegan cream cheese readily available in many stores.
  • Cream: Use full-fat coconut milk or a plant-based cream alternative.
  • Milk: Replace with almond milk, soy milk, or your favorite plant-based milk.
  • Gelatin: Use agar-agar as a vegan-friendly substitute.
**Enjoy your delicious, guilt-free cheesecake versions!** 🎉


  • Why is my cake dense and not fluffy?

    This could be due to over-mixing or under-mixing the batter. Make sure to fold the dry ingredients gently into the whipped eggs and avoid over-mixing to retain air.

  • My gelatin mixture didn't set properly. What went wrong?

    Ensure your gelatin is fresh and has been hydrated sufficiently in the water. Also, make sure you dissolve it completely before combining it with the other ingredients.

  • How can I achieve a smooth icing without air bubbles?

    Mix your icing first at low speed and then beat at higher speeds. Finally, use a silicone spatula to mix by hand and release any remaining air bubbles.

  • Why did my cheesecake crack?

    Cracks can occur if the cheesecake cools too quickly or if there's too much air in the batter. Be sure to cool it gradually and avoid over-mixing the batter to minimize air incorporation.

  • Can I make this recipe ahead of time?

    Yes, you can prepare the cake and cheesecake layers ahead of time. Keep them wrapped in cling film and stored in the fridge. Assemble and decorate on the day of serving for the best results.

  • How can I store leftovers?

    Store any leftover cheesecake in an airtight container in the fridge. It will stay fresh for up to 3-4 days.

Nutrition facts

Winter wonderland cherry cake
Recipe Yield:1 cake
Calories:Per serving
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:10g
Total Carbohydrate:40g
Total Sugars:30g