Baked Cherry and Almond Cheesecake

Ingredents:

Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling:

• 450 gms (16 ounces) cream cheese, softened
• 240 mL (1 cup) granulated sugar
• 3 eggs
• 240 mL (1 cup) sour cream
• 120 mL (1/2) cup heavy cream
• 60 mL (1/4) cup amaretto or almond liqueur 

Topping:

• 1/2 cup caster sugar
• 1 jar Morello cherries
• 1 packet (3 Tspn) gelatine

Method:

Crust:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared pan.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool.

Filling:

1. Beat cream cheese and sugar in a mixing bowl until light and fluffy, scraping the bowl occasionally.
2. Add the eggs one at a time, beating just until blended after each addition.
3. Add the sour cream, heavy cream, and amaretto and beat until just blended. Be careful not to overbeat!
4. Spoon approx. 1/4 cup filling into each prepared spring-form pan (till mixture reaches top of side).
5. Bake at 180 degrees 25-30 minutes, until centre is set.
6. Remove from oven and let stand to cool. Chill, covered, at least 2 hours.

Topping:

1. Place contents of jar of cherries and sugar in pan and bring to boil.
2. While cherry mixture is cooling bring 1/2 cup water to boil and place in bowl, sprinkle in gelatine and stir well. Set aside for 5 minutes till absorbed.
3. Add cherry and sugar mixture and chill, covered, for an hour.
4. Top chilled cheesecakes with cherry mixture and allow to chill for another hour.

Sources:
https://www.lemontreedwelling.com/wp-json/mv-create/v1/creations/83/print?id=83

http://www.fussfreecooking.com/recipe-categories/sugary-treats/gluten-free-banana-cheesecake-almond-meal-crust/