Heat the oven to 240c.
Butter a 23cm, deep, loose bottom tin and line with paper.
Whisk together the cream cheese and sugar for 2 minutes, add the flour eggs and vanilla whisk until smooth and pour into the tin.
Bake for 20 minutes then drop the oven temperature down to 180c and cook for another 20 minutes, cool.
Pop the sugar and water in a pan, bring to the boil and then add the cherries and vanilla and cook for 5 minutes.
Slice and serve at room temperature with a spoonful of cherries.
Heat the oven to 240c.
Butter a 23cm, deep, loose bottom tin and line with paper.
Whisk together the cream cheese and sugar for 2 minutes, add the flour eggs and vanilla whisk until smooth and pour into the tin.
Bake for 20 minutes then drop the oven temperature down to 180c and cook for another 20 minutes, cool.
Pop the sugar and water in a pan, bring to the boil and then add the cherries and vanilla and cook for 5 minutes.
Slice and serve at room temperature with a spoonful of cherries.
