COMBINE biscuit crumbs and butter and press into the base and sides of a greased 22cm/8” springform tin. Refrigerate for 15 minutes.
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.
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.
SPOON ½ the mixture and ½ 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.

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