Morello Cherry Cheesecake

Easy to make and even easier to eat
Serves at least 12

Ingredients
1 pkt (250g) Round Tea or Malt Biscuits, crushed into crumbs (place biscuits in a plastic bag and smash to crumbs using a rolling pin)
125g butter, melted
500g cream cheese, softened
500ml cream·
200g caster sugar
3 Tbsp lemon juice
1 Tbsp gelatine dissolved in 1/4 cup warm water
1 cup Barker’s of Geraldine Morello Cherry Jam (1 jar)

Method
Mix the biscuit crumbs and butter together and press over base of a 21cm springform tin, then leave in refrigerator to chill while preparing the filling.
Beat the cream cheese together with the cream and sugar until smooth.
Stir in the lemon juice and dissolved gelatine.
Fold through 3/4 cup (1/2 jar) of the Morello Cherry Jam. Don’t completely mix in, leaving a rippled effect.
Pour into base and chill for at least 2 hours (preferably overnight).
Before serving, warm the remaining jam with 1 Tbsp water and spread over the cheesecake.

Hints/Tips
For a solid topping add 1 Tbsp gelatine dissolved in 1/4 cup water to the jam and allow to set.
For a pink cheesecake stir the jam in with the gelatine and lemon juice and mix well until a solid colour.

For a gluten free version, use gluten free biscuits

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