ingredients
serves 6
1/2 cup butter
1/2 pound gingernut biscuits, crushed
1 pound full-fat soft cheese
1/4 cup superfine sugar
6 tablespoons light cream
1 1/4 pound blackcurrants, topped and tailed
2 tablespoons gelatine
1/2 pint heavy cream
1 egg white, stiffly whisked
method
1. Lightly grease a 9 inch loose-bottomed cake pan with a little of the butter.
2. Melt the remainder in a small saucepan. When melted, add the gingernut crumbs and mix well to coat evenly. Use to line the base of the tin and chill until set.
3. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Stir in the light cream and 1 pound of the blackcurrants. Dissolve the gelatine in 2 tablespoons of hot water and stir it into the blackcurrant mixture. Spoon this mixture over the chilled cheesecake crust. Chill until set — about 1 hour.
4. Meanwhile, whip the heavy cream until it stands in soft peaks, then fold in the whisked egg white. Using a spoon, swirl this cream mixture over the top of the chilled cheesecake.
5. Use the remaining blackcurrants to sprinkle over the cream and decorate the edge of the cheesecake.
6. Chill for about 15 minutes before serving.
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