Cherry Cheesecake

Serves: 6-8

Ingredients:

Topping:
2 pound (1 kg) fresh cherries (pitted) or
2 x 14 ounce (450 g) cans cherries (pitted)
1 cup water
1 tablespoon gelatin
Cheesecake:
3 ounces (90 g) butter
4 ounces (125 g) sweet biscuits, crushed
8 ounce (250 g) packet cream cheese, softened
1 x 13 ounce (400 g) can sweetened condensed milk
1/3 cup lemon juice
1 egg, lightly beaten

Microwave Method:

1. Place cherries in water in a large bowl. Cook for 2-3 minutes on HIGH. Drain, reserving liquid.
2. Melt butter 40-60 seconds on HIGH. Stir into crushed biscuits.
3. Press into a greased 9 inch (23 cm) pie plate.
4. Beat cream cheese until smooth. Gradually stir in condensed milk, lemon juice and egg. Mix well.
5. Pour mixture onto biscuit base.
6. Cook for 8-12 minutes on MEDIUM.
7. Arrange cherries over cheesecake.
8. Sprinkle gelatin over reserved syrup. Cook for 1-2 minutes on HIGH, stirring halfway through cooking.
9. Cool syrup in refrigerator until slightly thickened, pour over cherries.
10. Refrigerate for 2-3 hours before serving.

Convection Microwave Method:

1. Place cherries and water in a large bowl. Cook for 2-3 minutes on HIGH. Drain, reserving liquid.
2. Melt butter 40-60 seconds on HIGH. Stir into crushed biscuits.
3. Press into base of a greased 8 inch (20 cm) spring form tin.
4. Preheat oven to 325 degrees f (160 degrees c).
5. Beat cream cheese until smooth. Gradually stir in condensed milk, lemon juice and egg. Mix well.
6. Pour mixture onto biscuit base.
7. Place on Low Rack. Cook for 18-22 minutes on LOW MIX/BAKE. Cool.
8. Arrange cherries over cheesecake.
9. Sprinkle gelatin over reserved liquid. Cook for 1-2 minutes on HIGH stirring halfway through cooking.
10. Cool syrup in refrigerator until slightly thickened, pour over cherries.
11. Refrigerate for 2-3 hours before serving.

Note: If using canned cherries, reserve 1 cup syrup for topping.