Cherry Cheesecake

1/2 packet wine biscuits (or other plain biscuits)
30g butter
150g caster sugar
500g cottage cheese
100g light sour cream
the grated rind of two lemons
2 tablespoons self raising flour
3 eggs, separated

Process the biscuits in a blender until they are reduced to fine crumbs and add the softened butter and process again. Press into the bottow of a loose-bottomed 20cm cake tin. Rinse the food processor bowl then blend the caster sugar and cottage cheese till smoth then at the sour cream, lemon rind, flour and egg yolks and process again.

Beat the egg whites until stiff and fold into the mixture. Pour over the base and bake at 200C for five minutes then reduced them oven heat to 170 and bake a further 35 minutes or until the cheesecake feels firm when pressed.Cool in the tin then chill overnight. By now the cheesecake is firm. If you run a sharp knife underneath, it can be gently removed from the cake tin base if desired.

For the topping you will need:

1 jar morello cherries
2 dessertspoons cornflour
2 tablespoons lemon juice
whipped cream

Drain the cherries, reserving the syrup. Decorate the cheesecake with the cherries. Combine about half the cherry syrup with the cornflour, add the lemon juice and bring gently to the boil, stirring until thickened. Allow for cool for a couple of minutes then spoon over the cherries. Allow to set then pipe spread the sides of the cheesecake with whipped cream and pipe a decorative border around the top. Chill until required