I love black forest themed stuff. It was light and creamy and not too sweet or rich. This was delicious and I was honoured to have it as my 'birthday cake'.
See you guys soon.
On the back of a cream cheese package
250g plain chocolate biscuits, crushed
125g butter, melted
415g can pitted black cherries, drained, liquid reserved
2 tablespoons caster sugar
1 tablespoon rum (I omitted)
1 tablespoon cornflour
500g Philadelphia Cream Cheese, softened
3/4 cup caster sugar
1 tablespoon gelatine, dissolved in 1/2 cup boiling water, cooled
1 tablespoon lemon juice
300ml thickened cream, whipped
1. Combine biscuit crumbs and butter and press into the base and sides of a greased 22cm springform tin. Refrigerate for 15 minutes.
2. Place the reserved cherry liquid in a small saucepan along with the sugar, rum and cornflour. Stir over heat until it comes to boil. Set aside to cool.
3. Beat the Philly and sugar using an electric mixer until smooth. Add the gelatine mixture and lemon juice and beat until well combined. Fold in the whipped cream.
4. Spoon half the mixture and half the cherries into the prepared base. Repeat with remaining mixture and cherries. Pour over the thickened cherry topping, then lightly swirl through mixture with a fork. Refrigerate 3 hours or overnight until set.