No Bake Black Forest Cheesecake

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Lovely recipe from women's weekly's 'cheesecakes, pavlovas and trifles'.

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Steps

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Process biscuits until mixture resembles fine breadcrumbs.

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Add butter , process until juist combined.

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Using one hand , press crumb mixture evenly over base and side of 21cm springform tin.

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Cover , refrigerate 30 minutes or until firm.

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Meanwhile , beat cheese , sugar and juice in small bowl with electric mixer until smooth and creamy.

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Transfer to large bowl.

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Sprinkle gelatine over the water in small heathproof jug.

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Stand jug in small saucepan of simmering water.

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Stir until gelatine dissolves.

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Cool 5 minutes.

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Whip cream until soft peaks form , fold into cheese mixture.

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Fold in gelatine mixture.

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Drain cherries , reserve 180ml of the syrup for topping.

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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.

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Spread topping over cheesecakes , swirl gently into cheese mixture.

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Refrigerate until set.

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For the topping , blend cornflour and sugar with reserv.

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Ingredients

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chocolate biscuits, butter, cream cheese, caster sugar, lemon juice, gelatin, water, heavy cream, black cherries, cornflour, dark rum