Cherry Cheesecake (no-bake)



The base : 
200gms of digestive biscuits 
80gms of softened unsalted butter

Blitz the butter & biscuits in a food processor till they form a wet sand texture. 

Tip them into an 8 inch cake tin and press firmly down into the base to create an even layer and let it chill in the fridge for half hour. 
 

For the cheesecake : 

300 gms of creamcheese (at room temperature)
250 gms of full fat whipping cream, 
80gms caster sugar 

2 tablespoon canned cherry syrup 
15 to 20 canned cherries

In a bowl whip the cream till it forms soft peaks.

In another bowl whisk in the creamcheese & sugar till you get a smooth texture


Then fold in the whipped cream & cheese mixture together gently with a spatula.


Take the base out of the fridge and pour in the mixture smoothing out the top with back of a spoon, drizzle over the syrup and with a skewer create a few swirls. 


Cover the cheesecake with a cling film and put it back in the fridge to set overnight.

Decorate with cherries when about to serveShould be served chilled.

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