Sunday 10 July 2011

RECIPE FOR BLACKCURRANT CHEESECAKE




This rich and creamy cheesecake is ideal for all your cheese lovers out there.  It is one of my favourites.

Ingredients
15 digestive biscuits
50 g butter
250g mascarpone cheese
200g cream cheese
100 ml double cream
3 oz caster sugar
Blackcurrant pie filling

Method
Crush the digestive biscuits to form fine crumbs. Melt the butter and add to the biscuit crumbs.  Place the mixture into a cake tin and push down firmly with the back of a spoon.  Place in the fridge to chill for 30 minutes.

Place the mascarpone cheese, cream cheese and sugar into a bowl and mix thoroughly with a wooden spoon.  Place the double cream into a bowl and whip until it thickens then mix the cream into the cheesecake mix.


Pour the cheesecake mix onto the base and place in fridge for at least 4 hours to set, ideally leave overnight.

Pour blackcurrant filling over the top of the cheesecake.  Serve with double cream.

Photos care of http://www.englishcheesecake.com/ and http://www.glutafin.co.uk/

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Recipe for blackcurrant cheesecake
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