Sunday 10 July 2011


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

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

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 and

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