C
clara
Guest
Ingredients:
65 gm. (2 ½ oz.) unsalted butter, melted
150 gm. (5 oz.) digestive biscuits, crushed
225 gm. (8oz) full fat soft cheese
2.5 ml. (1/2 tsp.) vanilla flavoring
60 ml. (4tbsp.) icing sugar, sifted
300 ml. (10 fl. oz) double cream
400 gm. (14 oz) can cherry pie filling
Directions:
Stir the melted butter into the crushed biscuits and mix well, then press into the base and sides of a 22 cm. (8 ½-in) fluted flan dish. Refrigerate for 30 minutes.
Put the cheese into a bowl and beat until soft and creamy, then beat in the vanilla flavoring and icing sugar.
Whip the cream until it holds its shape, then fold into the cheese mixture until evenly blended.
Spoon the mixture into the biscuit base and level the surface. Refrigerate for 30 minutes.
Spoon the pie filling over the top of the cheesecake. Refrigerate for 2-3 hours to set.
Variation: blackcurrant, blueberry or raspberry filling maybe used instead of cherry.
65 gm. (2 ½ oz.) unsalted butter, melted
150 gm. (5 oz.) digestive biscuits, crushed
225 gm. (8oz) full fat soft cheese
2.5 ml. (1/2 tsp.) vanilla flavoring
60 ml. (4tbsp.) icing sugar, sifted
300 ml. (10 fl. oz) double cream
400 gm. (14 oz) can cherry pie filling
Directions:
Stir the melted butter into the crushed biscuits and mix well, then press into the base and sides of a 22 cm. (8 ½-in) fluted flan dish. Refrigerate for 30 minutes.
Put the cheese into a bowl and beat until soft and creamy, then beat in the vanilla flavoring and icing sugar.
Whip the cream until it holds its shape, then fold into the cheese mixture until evenly blended.
Spoon the mixture into the biscuit base and level the surface. Refrigerate for 30 minutes.
Spoon the pie filling over the top of the cheesecake. Refrigerate for 2-3 hours to set.
Variation: blackcurrant, blueberry or raspberry filling maybe used instead of cherry.
