1. Preheat the oven to 350°F (180°C). Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Set aside. Remove cherries from the freezer.

2. Separate the eggs. Add the egg whites to a tall bowl and beat until stiff peaks form. Once the egg whites get a bit foamy, gradually add about 1/4 cup (50g) of the xylitol (or sugar) to the bowl and continue whisking until the egg whites are stiff. Set aside.

3. Add the soft butter and the rest of the xylitol (or sugar) to a large bowl mix until light and fluffy. Add the egg yolks one at a time and mix well after each addition. Next, add the quark (curd cheese) and vanilla extract and mix until well combined. Mix the cornstarch with the baking powder, add to the bowl and stir in. Add the stiff egg whites in several batches to the bowl and fold in – very gently. Pour a little more than half of the mixture into the prepared springform tin, sprinkle the slightly thawed cherries on top, and mix them here and there with the cheesecake filling to distribute them evenly. Top with the remaining mix and smooth out the top. If possible do not let any cherries peak out. Bake for about 55-60 minutes – the cake should be firm around the edges, but if you jiggle the pan, it should still wiggle a bit in the center. If the top of the cake is getting too dark, cover with a piece of aluminum foil or baking paper and continue baking. Remove from the oven, loosen the cake from the edge of the pan with a knife, and then let it cool down completely inside the tin on a cooling rack (at least 2 hours).