Soak gelatine leaf into cold water, squeeze excess water and transfer to a double boiler till gelatine leaf melted.
Whip 400g fresh cream till peak form and put it in fridge for later use.
Beat cream cheese, icing sugar, lemon juice and lemon zest together till thick and slowly pour in melted gelatine and mix well.
Use a hand whisk to fold in the whipped cream to the cream cheese mixture.
Pour half the cream cheese mixture to the biscuit tin and place pitted dark sweet cherry on it.
Add in the balance cream cheese mixture, use a scraper to even the cream cheese surface.
Decorate the black forest cheesecake as desire.
Happy Mother's Day!
