BLACK FOREST CHEESECAKE

INGREDIENTS:

125gr butter
3/4 cup castor sugar
1/2 cup water
3 teas gelatine
300ml thickened cream
25gr pkt cream cheese
1 tbs lemon juice
425gr can pitted black cherries
250gr plain crushed chocolate biscuits

METHOD:

Combine crumbs and butter in a bowl.
Mix together and press over base and sides of a 20cm greased springform tin.
Refrigerate for 30mins.
Sprinkle gelatine over water in cup and stand in small pan of simmering water.
Stir until dissolved and then let it cool.
Beat cream cheese, sugar and juice in a small bowl with electric beaters until smmoth and creamy.
Transfer to large bowl.
Whip cream until soft peaks form and then fold into cheese mixture.
Fold in gelatine mixture.
Drain cherries and reserve 3/4 cup of syrup for topping.
Spoon one third of cheese mixture into crumb crust, top with half the cherries then continue layering, ending with cheese mixture.
Refrigerate several hours or until firm.

TOPPING:

1 tbls cornflour
1 tbls castor sugar
1 tbls dark rum (if desired)

Blend cornflour and sugar with reserved syrup in pan.
Stir over heat until mixture boils and thickens.
Stir in rum and cool for 10 mins before using.
Refrigerate until set.
Decorate with extra whipped cream and extra cherries or grated chocolate if desired.