Black Currant Cheesecake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 65 g unsalted butter
• 130 g wholemeal organic digestive biscuits (crushed)
• 30 g ground almonds
• 150 ml elmlea double cream (low fat)
• 200 g philadelphia light cream cheese
• 50 g caster sugar
• 200 g black currants (sieved to remove seeds)
• kiwi (to serve)

Recipe

• 1 put a pan on low heat and melt the butter.
• 2 take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
• 3 spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
• 4 put in fridge to cool.
• 5 pour the double cream into a bowl and whisk until stiff but don’t let curdle.
• 6 stir in the cream cheese.
• 7 combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
• 8 fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
• 9 smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
• 10 slice up the kiwi and serve with kiwi and a few whole black currants.
• 11 return to fridge until ready to serve.
• 12 consume!