Mix ingredients for base and press into a springform pan with back of a dessert spoon.

Filling: 250 ml gelatine 100 ml cold water 500 ml cottage cheese 4 eggs, separated 300 ml sugar 3 ml salt 5 ml vanilla essence 250 ml cream, lightly whipped

Soften gelatine in cold water. Beat egg yolks with 150ml sugar and salt. Place in a double boiler. Whisk until thick and lemon coloured, add gelatine and vanilla essence and stir until gelatine has desolved completely. Cool, stir into cottage cheese and mix well.

Beat egg whites until stiff, gradually adding remaining sugar. Beat until merinque consistency. Fold into cheese mixture, then fold in whipped cream. Pour into base. Place in refrigerator until set.

Topping: 1 tin red cherries 12.5 ml cornflour

Drain cherries and arrange on top of cheese cake. Thicken syrup with cornflour, cool and spoon over cherries. Place in refrigerator until needed.

Biscuit base: