Black Currant Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Consume!
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