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 serve. Should be served chilled.
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