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Berry Cheesecake
Ingredients
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Base:
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50 gram (2 ounce) butter
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100 gram (4 ounce) digestive biscuits, roughly crushed
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1 teaspoon Ground Ginger
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Filling:
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175 gram (6 ounce) full fat cream cheese
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75 gram (3 ounce) caster sugar
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1 tablespoons powdered gelatine (dissolved in 4tbs hot water and allowed to cool slightly)
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300 millilitre (½ pint) double cream, lightly whipped
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½ x 350g jar cranberry sauce
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Topping:
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½ x 350g jar cranbrry sauce
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150 millilitre (¼ pint) double cream, whipped
Key Products
Instructions
- 1 Melt butter in a saucepan, stir in crushed biscuits and Ginger. Use to line the base of a greased loose-bottomed 18cm (7") tin. Soften the cream cheese in a large bowl. Stir in caster sugar and prepared gelatine mixture, fold in the cream and cranberry sauce.
- 2 Spread the mixture on top of the biscuit crumb base and leave in a refrigerator until completely set. Remove dessert from the tin and spread remaining cranberry sauce over the top and decorate with cream if desired.
- 3 This dessert may be stored for up to 2 days in a refrigerator or up to 2 months in a freezer.
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