Baked cherry crumble cheesecake

Crumble

• 100 g butter, softened, plus extra for greasing
• 300 g plain flour
• 1 tsp baking powder
• 1 pinch sea salt
• 150 g caster sugar
• 1 egg

Filling

• 1 lemon, zest only, no white pith
• 3 eggs
• 100 g caster sugar
• 1 tsp natural vanilla extract
• 500 g quark or ricotta cheese, well drained
• 30 g semolina or cornflour
• 700 g canned Morello cherries or canned sour cherries, drained