When you make this Cherry Cheesecake you will be astounded at the colour it produces. First the dark cust at the base then the light cheesecake filling and then the brilliant red cherries on top. Cherry Cheesecake doesn't only look good but it taste good to.

Cherry Cheesecake Ingredients:

For The Crust:
1 1/4 cups wheat biscuit crumbs
1/4 tsp cinnamon
2 dsp sugar
1/4 cup butter, soft

For The Topping:
1 pound can cherries
2 dsp cornflour
1/3 cup sugar
1/4 tsp lemon rind, grated

For The Filling:
1 pound cream cheese
1 cup cream
1 cup sugar
2 dsp plain flour
1/4 tsp salt
3 eggs, separated
1 tsp vanilla essence
1/3 tsp lemon rind, grated
 
Cherry Cheesecake Method:

Combine the ingredients for the crust and press into the bottom and sides of a well greased 10 inch spring form pan. Chill.Soften cream cheese at room temperature and stir in the cream. Add the sugar, flour and salt. Beat the egg yolks until light and creamy and fold into the cream mixture carefully. Flavour with the vanilla and lemon rind. Beat the egg whites until soft peaks form, then fold them into the cream mixture. Pour into the chilled crust. Bake at 325 degrees 1 hour, then leave in the oven for another hour with the heat off. Cool thoroughly. For the topping, drain the cherries,reserving the syrup. Mix the cornflour with the syrup, add the sugar and the lemon rind and cook, stirring well, until the mixture boils and thickens. Cool and add the cherries. Pour the cooled cherry topping over the cooled Cherry Cheesecake.  Chill thoroughly before serving.