Redcurrant Cheesecake

Serves 8

Ingredients

  • 55g Butter
  • 225g Digestive Biscuits
  • 500g Cream Cheese
  • 55g Caster Sugar
  • 250ml Double Cream, whipped
  • 450g defrosted Redcurrants

Total time required: 30 minutes + refrigerating

Preparation time: 20 minutes
Cooking time: 10 minutes

Method

  1. Grease a round 9”/23cm spring form tin.
  2. Crush the digestive biscuits in a bowl using the end of a rolling pin until they are fine crumbs.
  3. In a saucepan melt the butter over a medium heat, add the crushed biscuits and mix together.
  4. Remove the biscuits from the heat and press them into the bottom of the tin using a metal spoon, put this in the fridge so it can harden.
  5. In a bowl mix the cream cheese and the caster sugar until it has dissolved, then fold in the whipped cream; add the redcurrants and fold gently to distribute them.
  6. Spoon the mixture onto the biscuit base and chill in the fridge for at least 3 hours before serving.
  7. Decorate with more redcurrants or a sprig of fresh mint