-115 g egg whites

-45 g sugar

-65 g milk

-15 g oil

-40 g flour

-10 g sublimated raspberries

-550 g cream-cheese

-200 g fat sour-cream or ricotta

-150 ml heavy cream (33%)

-60 g flour

-3 eggs

-300 g cherries (frozen)

-200 g cherries (frozen)

-2 eggs

-80 g sugar

-60 ml heavy cream (33%)

-60 g butter

-6 g gelatine

For sponge whip egg whites until soft peaks, gradually adding sugar. Add liquid ingredients, then add flour and mix gently. Bake on a baking sheet (I used silicone mat) for 12-14 minutes at 160 C.Let it cool. Cut a round 18 cm diameter and sides of the cheesecakes- stripes to get circumference of the baking pan for cheesecake. Wrap them in cling film.

Put a round of the bottom of baking pan.

Cheesecake: defrost cherries. Separate the berries from the juice. We will need 80-100 ml of juice.

Mix all ingredients for cheesecake, add cherry juice and berries in the end. Pour the mix into the baking pan with the sponge round on the bottom. Bake for 60-70 minutes at 160 C. Let it cool.

For cream: defrost cherries. Separate the berries from the juice. Puree berries. Take 50-70 g juice and dissolve gelatin in it.

Mix eggs with sugar, add cherry puree. Heat on a slow fire, stirring, until thickness. Add butter, cream. Melt gelatin and pour in the cream. Pour the cream on cold cheesecake and put in the fridge for a night.

Get the cheesecake out of the pan.

Wrap it in sponge stripes.