No Bake Black Forest Cheesecake

Ingredients

For the base

• 250 g plain chocolate biscuits
• 125 g butter, melted

For the filling

• 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

For the topping

• 1 tablespoon cornflour
• 1 tablespoon caster sugar
• 1 tablespoon dark rum

Directions

1. 1

   Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.

2. 2

   Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.

3. 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. 4

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

5. 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. 6

   Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.

7. 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.