Black Cherry Cheesecake Recipe

75g/3 oz butter or margarine, melted
175 g/6 oz digestive biscuit (Graham cracker) crumbs
 

For the filling:
350 g/12 oz firm tofu
100 g/4 oz cottage cheese

Grated rind and juice of 1 lemon
400 g/14 oz/1 large can black cherries, drained

Method:

Mix together the butter or margarine and biscuit crumbs and press into the base of a greased 20 cm/8 in loose-bottomed cake tin (pan). Beat together the tofu, cheese, lemon juice and rind, then stir in the cherries. Spoon over the base. Chill for 4 hours before serving.