No Bake Black Forest Cheesecake

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 8
• 250 g plain chocolate biscuits
• 125 g butter, melted
• 250 g cream cheese, softened
• 165 g caster sugar
• 1 tablespoon lemon juice
• 3 teaspoons gelatin, powder
• 125 ml water
• 300 ml heavy cream
• 1 (425 g) can pitted black cherries
• 1 tablespoon cornflour
• 1 tablespoon caster sugar
• 1 tablespoon dark rum

Recipe

• 1 process biscuits until mixture resembles fine breadcrumbs. add butter, process until juist combined.
• 2 using one hand, press crumb mixture evenly over base and side of 21cm springform tin. cover, refrigerate 30 minutes or until firm.
• 3 meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. stir until gelatine dissolves; cool 5 minutes. whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
• 4 drain cherries, reserve 180ml of the syrup for topping.
• 5 spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
• 6 spread topping over cheesecakes, swirl gently into cheese mixture. refrigerate until set.
• 7 for the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.