Prep 45 mins
Cook 0 mins
This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly. The design brief was to make the food healthier, so I had to lower salt, fat and sugar content and raise fibre, however this still tastes great. (It's hard to make cheesecake healthy!) The blackcurrants give it a wonderful flavour, I defrosted and used up berries I'd picked the previous year, frozen and forgotten about. I served this in clear individual ramekins so you can see the layers of base and topping, it looks brilliant! Yum Yum Yum. =)
- 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)
- Put a pan on low heat and melt the butter.
- Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
- Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
- Put in fridge to cool.
- Pour the double cream into a bowl and whisk until stiff but don’t let curdle.
- Stir in the cream cheese.
- Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
- 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.
- Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
- Slice up the Kiwi and serve with kiwi and a few whole black currants.
- Return to fridge until ready to serve.