Author

Bass Jansson

Edited

Sep 30, 2026 8:57 AM

• 380g cream cheese Philadelphia 21%
• 320g whipping cream 30%
• 100g sugar

• 160g butter keks
• 85g butter
• Pinch of salt

• 300g cherries from pot
• 300g cherry juice from pot or some other juice
• 50g sugar
• 20g corn starch
• 30g lemon juice

Topping:

Use any fruit with proper acidity on top. Used 1 big tbsp cornstarch for syrup topping. Jam doesn't really work, it's too sweet and too intense.

350g cherries was way too much, and 150g juice was way too little. It's nice to have some of the thick visible in between the cherries. Maybe 250g cherries and 200g liquid to start. Two table spoons of cornstarch, otherwise it doesn't get thick enough.

Bottom:

160g cookies is enough, butter is upped to 50%, as 44% was still crumbly. Used whole wheat butter keks the first time.

Regular butter keks is also great. Upped butter to 90g as 80g was still a bit crumbly. 90g butter to 160g cookies seems quite good. It's firm enough to hold the shape, but crumbly enough to cut through easily. Not more than 90g butter is needed. 160g cookies is really enough. 200g was way too much. But after chilling in the fridge and moisture gets through, then it became quite stiff, so let's go for 85g next.

Filling:

One to one monchou to cream ratio was too much cream, so monchou should be more, of which the taste could be more prominent. First try was too airy and not dense enough. 12.5% sugar seems fine for now, maybe a bit more is possible. 500g total cream (250g cheese and 250g cream) wasn't enough, but can go as a smaller lower pie. Yoghurt doesn't really work, as it isn't strong enough in taste.

350g cheese with 250g was too dense. It tastes good, but it needs more air. So we need to go somewhere in between. This total of 600g is still not enough volume, so we can go higher, like 700g. Let's try 400g cheese with 350g cream, or 350g cheese with 300g cream, or 380g cheese and 320g cream.

Next, using Philadelphia 21% fat cream cheese. 380g cream cheese, 320g 30% fat cream and 100g sugar.

Vegan version

First try, with vegan Lotus cookies and a vegan butter for the crumb. With 160g cookies and 85g butter it got way too wet! Cookies felt more greasy and the vegan butter melted very quickly. So I added more cookies to about 225g. Still wet, but better, we’ll see. Didn't use the whole thing, only about 260g. So what I used eventually is about 70g butter and 190g cookies.

Using vegan almond Philadelphia, 320g, with 75g sugar and a store bought 250g vegan whipped cream, based on coconut. The vegan Philadelphia was definitely softer, and the whipped cream didn't get that much volume, so ended up with little filling, and also too sweet by accident. Should have been 70g, or even less, as the Lotus cookies are apparently insanely sweet.

Notes

1. Use baking paper to line the cake tin! Cutting slices becomes much easier and it doesn't stick.
2. Use a food processor to crumble the cookies. It's quick and even, but don't do it too long, you still need a nice crumble and not just dust.
3. When mixing in the cornstarch with juice into the hot cherries, be sure to mix well and quickly to avoid clumps, but not with a whisk, but a silicon spoon to keep the cherries in tact.