Cherry cheesecake

Place the glacé cherries in a small bowl, pour over the liqueur, cover and leave to soak at room temperature for about 2 hours. Drain, reserving the liquid. Add the castor sugar and vanilla essence to the cottage cheese and beat until mixed. Stir in the lemon rind and juice and glacé cherries and set aside. Sprinkle the gelatine over the water and leave until spongy. Lightly butter a 30 x 10 cm loaf tin with non-stick spray and line the bottom and sides with wax paper. Slice the jam rolls thinly and use to line the bottom and sides of the loaf tin. Sprinkle with a little of the remaining cherry liqueur liquid. Melt the gelatine over a saucepan with boiling water or in the microwave, taking care not to let it boil. Allow to cool slightly and stir into the cottage cheese mixture. Carefully spoon the filling into the lined loaf tin, spreading evenly. Cover with the remaining cake slices. Sprinkle with the remaining cherry liqueur liquid. Cover with plastic wrap and chill for at least 4-5 hours or overnight. Turn out onto a serving platter and remove the wax paper. Slice into squares and serve with whipped cream.
Makes 12 slices or 24 squares.