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
Combine biscuit crumbs and melted margarine then press evenly into the bottom of a large loose bottom tin. Chill until set
Beat soft cheese with the sugar until creamy.
Fold in the whipped cream then carefully fold in the red currants.
Pile onto the biscuit base and chill for several hours or overnight, if possible.