|Sour cherries||1 Pound|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Red food color||2 Drop|
Drain cherries, reserving 1/2 cup liquid.
Set cherries aside until ready to use.
In small saucepan, combine sugar and corn- starch.
Add reserved cherry liquid, stirring until mixture is smooth.
Bring to boiling, stirring, over medium heat; boil 2 or 3 minutes.
The mixture will be thickened and translucent.
Remove from heat; let cool slightly.
Add lemon juice, cherries, food color.
Cool thoroughly before spooning over top of cooled cheesecake.
Makes 2 cups glaze.