Cheesecake
A delicious recipe on YumPlanner
By stuart radforth | Prep: 60 min | Cook: 60 min | Serves: 8
Tags: Dessert, Cake, British
Ingredients
Instructions
- Crush a packet of McVities Oat biscuits or ginger nut biscuits and mix with 60g of melted butter. Press this mixture into the base of a deep cake tin.
- In a separate bowl, combine 200ml of whipping cream, 3 teaspoons of vanilla extract, 100g of granulated sugar, and 1 teaspoon of salt. Whisk until the cream thickens and holds its shape.
- Mix in 200g of soft cheese until smooth, then pour the mixture into the prepared cake tin.
- In another bowl, dissolve 2 cubes of blackcurrant jelly in 240ml of boiling water.
- Place 150g of raspberries and 300g of blackberries in a metal sieve and press to extract the juice into the jelly mixture. Add 1 teaspoon of lemon juice and stir.
- Pour the jelly liquid over the cheesecake mixture.
- Refrigerate for at least 60 minutes, preferably 24 hours.
- To serve, remove the cake from the tin and place it on a serving dish.
- Dust the top with 1 teaspoon of icing sugar and garnish with 3 blackberries and 3 mint leaves.