Baked Black Cherry Cheesecake

Directions

• Pre heat the oven to 150 Degrees.
• Put the digestive biscuits in a freezer bag and seal
• Then roll a rolling pin over them so that they turn into crumbs.
• Put the butter and demerara sugar into a sauce pan and heat until melted.
• Pour in the crushed biscuits and mix together.
• Place this in the bottom of the cake tin and flatten down.
• Pop this in the fridge until set.
• Put the cream cheese and sugar into a bowl and stir together.
• Separate your eggs into egg yolk and egg whites.
• Place the egg yolks into the bowl with the cream cheese and sugar and mix together.
• Add the corn flour, vanilla essence and half of the double cream.
• Mix this all together until smooth.
• Whisk the egg whites until stiff and then gently fold into the mixture.
• Spoon this mixture onto the biscuit base and bake in the oven for 50 minutes.
• After 50 minutes turn off the oven but leave the cheese cake inside for an hour.
• Remove from the oven and let it cool further at room temperature.
• Whisk up the remaining double cream and decorate all around the sides of the cheesecake and then place the black cherry filling into the middle.
• Place into the fridge until cold. It will then be ready to serve..