250g plain sweet biscuit crumbs
125g melted butter
Mix together. Press over the base and sides of a 22cm springform tin. Chill.
500g cream cheese
200g caster sugar
2 tbsp lemon juice
1 cup Barker’s Cherry Patisserie Filling
1 1/2 Tbsp gelatine dissolved in 1/4 cup water
Beat softened cream cheese, cream and sugar together until smooth.
Add remaining ingredients.
Pour into the base and chill.
1 to 2 cups Barker’s Cherry Patisserie Filling
1 to 2 Tbsp gelatine dissolved in 1/4 cup water
Mix together and pour over the top of the cheesecake.
Chill for a minimum of 2 hours.