Black Forest cheesecake
250g plain uniced chocolate biscuit[i use choc ripple] finely crushed.
250g butter, melted
3 teaspoon gelatine
1/2 cup water.
250gpacket cream cheese, softened.
3/4 cup castor sugar
1 tablespoon lemon juice
300 ml carton thickened cream
425g can pitted black cherries
topping
1 tablespoon cornflour
1 tablespoon castor sugar
1 tablespoon dark rum..[ bundy]
combine crumbs and butter in bowl, mix well;press over base and sides of 20cmspringform tin;refrigerate 30 mins.
i make my topping next and let it cool down for 1/2 an hour
topping..
blend cornflour and sugar with reserved syrup in pan. stir over heat untill mixture boils and thickens, stir in rum and cool
sprinkle gelatine over water in cup, stand in small pan of simmering water, stir untill dissolved; cool.
beat cream cheese, sugar and juice in small bowl with electric mixture untill smooth and creamy. transfer to a larger bowl. whip cream till just thick then fold in the cheese mixture; fold in gelatine mixture.
spoon 1/2 cheese mixture into crunmb crust, top with half the cheeries and /2 the topping mixture; then the rest of the cheese mixture,
refrigerate in the deep freeze for 5 mins or so. then decorate with the rest of the cherries and topping.
refrigerate in ordinary frige fpr several hours or untill firm.
p.s. make it in the morning or the night before. you can take the sides off the springform tin and serve it from the base on a tray.
eat and enjoy.
love mum.