Black forest cheesecake

cooking time: 10mins
serves: 8


INGREDIENTS
250g plain chocolate biscuits
125g butter, melted
2 tsp gelatine
1/2 cup (125ml) water
250g cream cheese, softened
3/4 caster sugar
1tbsp lemon juice
300ml thick cream
425g pitted black cherries

topping:
3/4 cup of can cherries syrup
1 tbsp cornflour
1 tbsp caster sugar
1 tbsp dark rum


METHOD

1. Process biscuits into fine crumbs. combine with butter and press biscuit mixture evenly over base and side of 20cm springform. Refrigerate for 30mins

2. Meanwhile, sprinkle gelatine over water in small heatproof jug, stand jug in small sauce pan of simmering water. Stir until gelatine dissolve cool for 5mins

3. Beat cream cheese, sugar and juice in a small bowl will electric mixer until smooth.

4. Whip cream until soft peak form, fold into cheese mixture. in two batches; fold in gelatine mixture. Drain cherries and reserve 3/4 cup syrup for topping.

5. Spon 1/3 of cheese mixture into crumb crust, top with half of the cherries, repeat layering. ending with cheese mixture. Refrigerate until just firm.

6. Meanwhile make topping. Blend cornflour and sugar with cherry syrup in saucepan. stir over gentle heat until mixture boils and thicken, stir in rum and cool for 10mins.

7. Spread topping over cheesecake, swirl gently into cheese mixture. Refrigerate overnight.