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Ingredients

12 Arnott's granita biscuits
60g butter, melted
2 teaspoons gelatine
500g cream cheese, at room temperature, chopped
3/4 cup caster sugar
3 teaspoons finely grated orange zest
250g mascarpone
1 cup cherries
Icing Sugar, for dusting

Method

Step 1 Lightly grease a 19cm x 9cm (base measurement) 5-cup capacity loaf tin. Line the base with baking paper, extending over the two long sides.
Step 2 Break up the biscuits and process in a food processor until finely chopped. Add the butter and process until combined. Use the back of a spoon to press the biscuit mixture over the base of the tin. Refrigerate while you make the filling.
Step 3 Place 2 tbsp cold water in a small bowl. Sprinkle the gelatine over. When it has softened, stand the bowl in a pan of hot water and whisk with a fork until dissolved. Cool.
Step 4 Using electric beaters, beat the cream cheese, sugar and orange zest until smooth. Add the mascarpone and the gelatine mixture and beat briefly to combine. Pour over the biscuit base. Refrigerate for about 4 hrs, until firm.
Step 5 Serve topped with whole cherries and dusted with icing sugar.

Cherry cheesecake

How to make Cherry cheesecake

Ingredients

Method