Whip the Elmlea until thick. Beat the cream cheese with the sugar and fold in Elmlea. Dissolve gelatin as per pack instructions in 70ml water. Cool and add to the mixture.
In a saucepan melt the Stork with Butter, add it to the biscuit crumbs and mix well. Spoon crumb mix into the base of the 20cm diameter springform tin (brushed with Stork with Butter).
Pour the cheese mixture over the biscuit base. Place into the fridge for about an hour.
In the meantime warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat through until the mixture thickens. Cool.
When the cherries are cold, spoon over the cheese filling.
Your Cherry Cheesecake is ready!
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 6