Oven: 350F, Gas 4 or 180/90C
Ingredients & Method:
Chocolate digestive biscuits - crushed and placed in base of loose-bottomed greased tin (8") (Any biscuits of choice will do - you dont really need butter to bind the base.)
Cream together, adding a little of the flour so the mixture doesn't curdle.
4ozs. (110g) butter
4ozs. (110g) sugar
1/2 tsp. vanilla essence
1 tsp. lemon juice (or little more) + little grated rind
2 eggs - beaten
300g. pack of Philadelphia cream cheese
200g. plain yogurt
- then add:
2 level tbls. self-raising flour - keep a little back
80 - 100g. dried sour cherries - dusted with some of the above flour.
Mix together, and pour into your prepared tin.
Bake until the centre of the cake is set and is lightly golden brown - if it cooks too quickly put a piece of foil over until done.
Cool slightly in the oven, then cool a little longer out of the oven, and if wanted, pour over the sour cream* mixed with the sugar.
Leave to cool completely, cover and can keep in the fridge.
* 1/2pt. sour cream + 1 tbls. sugar (optional)
Sour Cherries: (another link) .......... from "Healthy Supplies"