Rated 5 out of 5 based on 1 votes
- 170 g milk arrowroot biscuits
- 150 g unsalted butter (melted)
- 500 g philadelphia cheese, softened
- 300 ml thickened cream
- 1/2 cup caster sugar
- 1 1/2 Tbls powdered gelatine
- 150 ml boiling water
- 100 g stoneless black cherries (john west brand), drained
Grease a 23cm round springform pan. Crush the biscuits in a food processor until they reach a fine breadcrumb consistency. Add melted butter and process until combined.
Press the biscuit over base of springform. Refrigerate for 10 minutes.
Dissolve gelatine in boiling water. Whisk with a fork and set aside to cool. Meanwhile, using electric mixer, beat cream with sugar until light and fluffy. Add cheesecream and continue to beat for a few seconds. Then gradually beat in gelatine mixture until combined. Pour half of the mixture into theprepared tin. Top with cherries. Pour remaining mixture over cherries and smooth surface. Cover. Refrigerate overnight or until set. Remove the cheesecake from pan. Decorate with cherries or strawberries. Enjoy!
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Thank you, Anna. Yes it is very delicious )