Name: Black cherry cheesecake
Yield: 12 servings
Cuisine: Bake
Ingredients: 200.00 g tennis biscuits; 30.00 ml castor sugar; 100.00 g butter melted; 500.00 g cream cheese smooth or cottage cheese; 125.00 g castor sugar; 2.00 eggs seperated; 125.00 ml sour cream; 30.00 ml flour; 5.00 ml vanilla essence; 5.00 ml lemon zest only; 420.00 g cherries black, stoned, tinned in syrup; 5.00 ml lemon juice; 30.00 ml cornflour; 5.00 ml castor sugar

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Ingredients (14)

CRUST

200.00 g	tennis biscuits
30.00 ml	castor sugar
100.00 g	butter — melted

FILLING

500.00 g	cream cheese — smooth or cottage cheese
125.00 g	castor sugar
2.00	eggs — seperated
125.00 ml	sour cream
30.00 ml	flour
5.00 ml	vanilla — essence
5.00 ml	lemon — zest only

TOPPING

420.00 g	cherries — black, stoned, tinned in syrup
5.00 ml	lemon juice
30.00 ml	cornflour
5.00 ml	castor sugar

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Method:

CRUST: Place biscuits in a food processor and process until fine. Mix in sugar and gradually blend in melted butter until fully absorbed by crumbs.
Cover base and sides of a well-greased flan dish (28 cm in diameter x 2,5 cm deep) and refrigerate for about 2 hours.
FILLING: Blend cottage cheese with sugar and add egg yolks, one at a time. Stir in sour cream, flour, vanilla essence and lemon peel, then beat thoroughly until mixture is smooth and glossy.
Whisk egg whites until stiff but not dry, and fold them carefully into cheese mixture, using a metal spoon.
Spoon filling into chilled pie shell and bake at 180 ºC 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 boils, thickens and clears, stirring constantly. Add castor sugar to taste, if desired.
Allow cherries to cool slightly before spreading them over cheesecake. Chill well before serving.