1. 1.        Step 1

Preheat oven to 170°C. Grease a 6-hole (3/4 capacity) Texas muffin tin, then line bases with baking paper. Process amaretti in a food processor until fine crumbs form. Add 40g melted butter and process until larger clumps form. Press crumb mixture firmly into bases of prepared muffin holes. Refrigerate while making filling.

1. 2.        Step 2

For the filling: whisk together all the ingredients in a bowl, then set aside.

1. 3.        Step 3

Using an electric mixer, beat remaining 100g softened butter, 75g sugar, vanilla and lemon rind in a bowl until light and fluffy. Add eggs and beat until incorporated, then add flour and beat until combined. Pour mixture over crumbs in muffin tin, then spread halfway up side of holes. Spoon filling into centres - don't worry about being too precise. Bake in oven for 20 minutes or until lightly browned. Set aside in tin to cool completely (cheesecake will sink slightly on standing).

1. 4.        Step 4

Combine remaining 110g sugar and morello syrup in a small saucepan. Simmer over medium heat until reduced to about 3/4 cup and slightly syrupy. Set aside to cool completely. Top cheesecakes with cherries and strawberries, then drizzle with syrup to serve.

烤箱預熱至170°C。潤滑脂6洞（3/4容量）德州鬆餅錫，然後用烘焙紙線基地。過程amaretti在食品加工，直到細屑的形式。添加40克融化的黃油和過程，直到較大的團塊形成。新聞屑混合牢牢地插入準備好的鬆餅洞基地。冷藏同時使填充。

1. 2.        第2步

為餡：一起攪拌在一個碗裡的所有成分，然後放在一邊。

1. 3.        第3步

使用電動攪拌機，打剩下的百克軟化的黃油75克糖，香草和檸檬皮在碗裡，直到輕和蓬鬆。加入雞蛋打至合併，再加入麵粉，打至混合。倒入混合了在鬆餅錫屑，然後蔓延孔的半山腰的一面。勺充入中心 - 不用擔心過於精確。烤烤箱20分鐘或直到焦黃。在錫拋開完全冷卻（芝士蛋糕將在站立稍微下沉）。

1. 4.        第4步

結合在一個小鍋裡剩下的110克糖和黑櫻桃糖漿。煨用中火加熱，直到減少到約3/4杯，略糖漿。拋開完全冷卻。頂級乳酪櫻桃和草莓，再淋上糖漿即成。