250g plain chocolate biscuits
125g butter, melted
3 teaspoons gelatine
½ cup (125ml) water
250g packet cream cheese, softened
¾ cup (165g) caster sugar
1 tablespoon lemon juice
300ml thickened cream
425g can pitted black cherries
topping
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon Cointreau or Grand Marnier
125g butter, melted
3 teaspoons gelatine
½ cup (125ml) water
250g packet cream cheese, softened
¾ cup (165g) caster sugar
1 tablespoon lemon juice
300ml thickened cream
425g can pitted black cherries
topping
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon Cointreau or Grand Marnier
METHOD
Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Press biscuit mixture evenly over base and side of a 20cm springform tin, place on oven tray; refrigerate for about 30 minutes or until firm.
Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.
Whip cream until soft peaks form, fold into cheese mixture in two batches; fold in gelatine mixture. Drain cherries over a bowl, reserve ¾ cup of the syrup for the Topping. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).
Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.
Topping
Combine the cornflour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens, stir in Cointreau; cool 10 minutes.
Spread Topping over cheesecake. Refrigerate cheesecake overnight.
Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.
Whip cream until soft peaks form, fold into cheese mixture in two batches; fold in gelatine mixture. Drain cherries over a bowl, reserve ¾ cup of the syrup for the Topping. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).
Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.
Topping
Combine the cornflour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens, stir in Cointreau; cool 10 minutes.
Spread Topping over cheesecake. Refrigerate cheesecake overnight.
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