CHERRY ALMOND CHEESECAKE

Serves 10-12

1. Grease and line 23cm loosebottom tin. Mix 100ml melted butter; 250g crushed amaretti biscuits. Press into tin. Chill.

2. Whip 600g cream cheese; 100g icing sugar; 1 tbsp almond extract. Beat in 250ml double cream. Spoon onto base. Chill.

3. Heat 200g pitted cherries, 75g caster sugar and juice of ½ lemon. Mix 1 tbsp with 1 tbsp cornflour. Return to mixture. Boil until thick. Chill. Spoon over cheesecake to serve.