Cherry Cheesecake

• 300 g of wholemeal biscuits or digestive biscuits
• 150 g of butter

INGREDIENTS (for the cream)

• 500 g of fresh spreadable cheese such as 'Philadelphia'
• 250 ml of fresh cream
• 100 g of icing sugar
• 12 g of gelatin sheets
• 1 tablespoon of water

INGREDIENTS (for the polka dots and to decorate)

• 8 cherries
• 1 tablespoon sugar
• 1 tablespoon of water
• 3 g of gelatin sheets
• To decorate
• cherries
• mint leaves and edible glue (optional)

• Melt the butter. Crush the biscuits. Mix the crushed biscuits with the melted butter.
• Line a mold with baking paper, both the base and the inside edge (for this you can also use the food grade acetate roll if you have it).
• Spread the mixture on the bottom and sides of the mold, making sure it adheres well. Place it in the refrigerator while you prepare the filling.
• Wash about thirty cherries, cut them in half and remove the stones. Distribute them on the bottom of the mold, about twenty for mine, and the others will be used to 'color' and flavor part of the cream.
• Place the gelatine sheets in a bowl of cold water.
• Mix the spreadable cheese with the icing sugar using a whisk.
• Whip the cream and add it to the cheese using movements from top to bottom.
• Heat a spoonful of water and dissolve the squeezed gelatine in it.
• Pour the gelatine into the cream and mix well.
• Divide the cream into two parts.
• Blend the cherries (8 or 9, the nice dark ones that colour more), pass through a sieve and mix the juice with a part of the cream.
• Take the mold with the cherries on the bottom and pour the pink cream (if you prefer to have it on top, invert it), level it well.
• Pour the white cream, level it and sink some cherries. If you want you can add some mint leaves fixing them with edible glue to the stem of the cherries.
• Place in the refrigerator for a few hours to firm up.
• Prepare the cherry jelly: soak the gelatin in cold water. Heat the pitted and chopped cherries with the sugar and water; cook for 5 minutes. Blend and pass through a sieve to remove the peels. Squeeze the gelatin and mix it with the juice. Wait until the cherry jelly is almost cold and put it in a baby bottle that will allow you to decorate the cake. The consistency is important ... if it is too liquid it will stain the cake and if you leave it too long it will harden in the bottle. I recommend that you do some tests on a small plate to see if it is ready to 'write'.
• Decorating by making polka dots is the simplest way, alternatively you can use a stencil to place on the surface of the cake.
• If you are lucky and have an artistic streak to do freehand, know that I envy you very much!
• Store and keep in the refrigerator.