Redcurrant Cheesecake

Wendy, Plot 28


SUMMER

A very easy cheesecake which is quite delicious, it makes a large cake to serve

6-8. I like to add more currants to the filling and put a few on top just before serving.


INGREDIENTS

  • 175gm/6oz digestive biscuits, crushed.  

  • 50gms/2oz margarine, melted

  • 2lb/1kgm low fat soft cheese

  • 175gms/6oz soft brown sugar

  • 300ml/1/2 pint double cream, whipped

  • 250gms/8oz redcurrants













METHOD

  1. Combine biscuit crumbs and melted margarine then press evenly into the bottom of a large loose bottom tin. Chill until set

  2. Beat soft cheese with the sugar until creamy.

  3. Fold in the whipped cream then carefully fold in the red currants.

  4. Pile onto the biscuit base and chill for several hours or overnight, if possible.



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Chesterfield
Derbyshire
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