Black cherry cheese cake!

CRUST
200g packet of Tennis Biscuits
30ml Castor Sugar
100g Melted Butter

FILLING
500g Smooth Cream Cheese
125g Castor Sugar
2 eggs, separated
125ml sour cream
30ml flour
5ml Vanilla essence
5ml finely grated lemon peel

TOPPING
420g Stoned Black Cherries in syrup
5ml lemon juice
30ml cornflour
5ml castor sugar

CRUST: Place biscuits in a food processor and process until fine. Mix in sugar and gradually blen in melted butter until fully absorbed by crumbs. Cover base and sides of a well-greased flan dish and refrigerate for about 2 hours.

FILLING: Blend cream cheese with sugar and add egg yolks one at a time. Stir in sour cream, flour, vanilla essence and lemon peel. then beat throoughly until mixture is smooth and glossy. Whisk egg whites until stiff but not dry and fold them carefully into cream cheese mixture, using a metal spoon. Spoon filling into chilled pie shell and bake at 180 deg C for 1 hour. Leave to cool at room temperature.

TOPPING: Place cherries in a pan with their juice. Add lemon juice and cornflour, stirring until smooth, then bring to boil over gentle heat. Continue cooking until mixture boiles, thickens and clears, stirring constantly. Add castor sugar to taste. Allow cherries to cool slightly before spreading them over cheesecake. Chill well before serving.

Enjoy!