Preparation time: 15 minutes
Cooking time: 1 hour
Serves 12
2 cups sweet biscuit crumbs
½ cup melted butter
500 g cream cheese (reduced fat)
1 cup sour light
cream
3 eggs
½ cup sugar
200 g cherries, deseeded
½ tspn cinnamon
1 tspn vanilla essence
½ cup coconut
½ cup brandy
Mix biscuit crumbs in a blender with the melted butter. Press into a
well-greased spring form tin to make a flat, smooth crust.
Beat cream cheese with sour light cream, eggs and sugar until
smooth. Add cherries, cinnamon, vanilla,
coconut and brandy. Pour mixture into
prepared spring form tin. Bake at 160°C
for about 1 hour. Refrigerate until cold.