Cherry Cheese Cake - Genuis recipe

INGREDIENTS

• 12 Original Graham Crackers
• ½ stick (around 50g) unsalted butter, melted
• 2 teaspoons gelatine
• 2 packs (8oz/ almost 450g) cream cheese, at room temperature
• ¾ cup granulated sugar
• 3 teaspoons grated orange zest
• mascarpone (8oz/ almost 230g)
• 2 cups cherries
• confectioners sugar, for dusting

INSTRUCTIONS

1. Lightly grease a rectangular loaf tin. Line the base with baking paper, trying to extend half way over the two long sides.
2. Break the biscuits in smaller pieces and process in a food processor until finely chopped. Add the melted butter and process until combined. Using the back of a spoon, press the biscuit mixture over the base of the tin. Place it in the fridge while you make the filling.
3. In a small bowl, add 2 tablespoons cold water. Sprinkle gelatin over and mix. Place the bowl in a pan with hot water and whisk until totally dissolved. Set aside and cool for a short time.
4. In a large bowl, using a hand mixer, beat the cream cheese, sugar and orange zest until smooth. Add mascarpone and the gelatin mixture and beat to combine.
5. Pour over the biscuit base and refrigerate for about 4 hours, until firm.
6. Serve topped with whole cherries and dust some confectioners sugar on top.