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Directions Preparation:40min › Extra time:1hour chilling › Ready in:1hour40min
Base Crush biscuits and mix in melted butter. Press into a springform cake tin. Set aside.
Filling Drain cherries and reserve the juice for topping.
Dissolve gelatine in the hot water then allow to cool. Meanwhile, beat the cream cheese, sugar and lemon juice until smooth. Add gelatine and beat well. Fold in whipped cream.
Spoon 1/3 of the filling mixture onto the crust and arrange 1/2 of the cherries over the top. Spoon another 1/3 of the filling mixture and then top with the remaining cherries. Spoon on the remaining filling mixture and refrigerate until firm.
Topping In a saucepan add cornflour and sugar. Gradually add the cherry juice and stir until boiling, then add the rum. Allow the mixture to cool slightly while stirring. Spread evenly over the cheesecake. Refrigerate until set.