Cherry Cheesecake

Cherry Cheesecake (makes 6 jars)

Ingredients

• 8 gluten free digestive biscuits
• 100g unsalted (sweet) butter
• 400g cream cheese
• 600ml double (heavy) cream
• 6 tbsp icing (powdered) sugar
• Juice of 1/2 lemon
• 1 tbsp vanilla essence
• 300g cherries, pitted
• 2 tbsp caster or superfine sugar
• 1 tbsp water

What you will need

• Small glass jars

Cooking instructions

1. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs
2. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs
3. Divide crumb mixture between the jars and press down lightly with the end of a wooden spoon or teaspoon
4. Whip double cream until stiff peaks form
5. In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth
6. Fold whipped cream into cream cheese mix
7. Fill biscuit based jars with cream cheese mixture
8. Place in fridge
9. Blend cherries in a blender until you have a puree
10. Place cherries, water and sugar in a pan and heat on medium heat until cherries begin to soften and sugar has dissolved
11. Place in cup to cool
12. Spoon cherry mix on to individual cheesecakes
13. Leave in fridge until ready to serve

Here they are on my dessert tower


Have a sweet day!