While trying to figure out what to do with the cherries I cooked them with a small amount of muscovado sugar and potato flour to thicken them. That way I thought I could freeze the berries if I didn't know what to with them. But I did — I decided on a cross breed — I'll add some explanations at the bottom of the recipe.
4,5 dl flour
2 hg butter
1 dl sugar
½ tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
¼ tsp allspice
and mix until mixture resembles coarse crumbs.
Remove 3½ dl of the mixture and mix with
250 g chopped dark chocolate
Press the mixture without the chocolate into a 33 x 23 cm baking pan
and bake for 15 minutes at 175°C. Cool completely.
2 hg cream cheese
gradually mix in
4 dl condensed milk
½ dl lemon juice
spread over cooled crust
Spoon the cherries (about ½ kg) over the cheese mixture.
Sprinkle reserved topping over the cherries and bake at
175°C for bout 40 minutes.
I usually use more spices than written.
We can't buy chocolate chips here — but even if I could I don't think I would use them as I prefer chocolate with higher cocoa content.
Condensed milk is another thing I can't buy, so I make my own with raw sugar.
I use less sugar than most American recipes asks for and so far not even American friends with a sweet tooth has noticed.
hg is short for hectogram, 1 hg = 100 g
dl is short for deciliter, 1 dl = 100 ml
You find a handy conversion calculator at http://www.worldwidemetric.com/metcal.html
I do hope this makes sense — if not don't hesitate to ask what I mean!