Cream Cheese Black Cherry Nut Cake Recipe

Cream cheese 250g
Xiajin sweet milk 100g

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Fresh cream 100g

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Granulated sugar 80g

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Eggs 2 pieces

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Vanilla extract a pinch

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Black cherries several

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Nuts appropriate amount

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1. Spread the nuts evenly on a baking tray. Bake at 130°C for 10 minutes.
2. Wrap the bottom of the mold with aluminum foil and set aside for later use.

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3. After the cream cheese has softened, beat it with an electric mixer until smooth.

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4. Add granulated sugar and beat until smooth.

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5. Add the eggs in batches, beating until well combined after each addition.

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6. Add milk and beat until evenly mixed.

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7. Add vanilla extract and beat until evenly incorporated.

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8. Add whipping cream and beat until evenly mixed.

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9. Ensure the bottom of the mold is pre-wrapped with aluminum foil.

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10. Spread the baked nuts evenly over the entire bottom of the cake mold.

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11. Pour the mixture from step 8 into the mold.

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12. Then scatter the black cherries evenly into the batter.

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13. Pour 1 cm of hot water into the baking pan.

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14. Bake at 200°C for 20 minutes until the surface turns slightly golden brown, then reduce the temperature to 160°C and bake for another 40 minutes.

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