تشيز كيك الكرز

We wash the fresh cherries, then place them in a frying pan with 1 tablespoon of honey, cooking them over the stove while stirring until they form a smooth jam.

We break (or roughly grind) the biscuits and mix them with 2 tablespoons of melted butter, then press the mixture firmly into the cake pan to form a cohesive base.

In a bowl, we whisk 500 g cream cheese with 100 g clotted cream, 1 tablespoon honey, and the juice of 1 lemon until a smooth, homogeneous mixture forms.

Pour the cheesecake mixture over the biscuit base in the pan, then evenly spread the prepared cherry jam on top.

Cover the pan and refrigerate the cheesecake until completely cooled, then remove it for serving.