Black Cherry cheesecake is the perfect addition to any barbecue or picnic – it’s cold,delicious and fruity. What better pudding for a summers day. You will need an 8″ cake tin, greased and lined with a loose base.
6oz Digestive Biscuits
2 oz Demerara Sugar
360g Full Fat Cream Cheese
4oz Caster Sugar
1 tablespoon CornFlour
1/2 pint Double Cream
1/2 teaspoon Vanilla Essence
1 tin of Black Cherry fruit filling
Pre heat the oven to 150 Degrees. Put the digestive biscuits in a freezer bag and seal- then roll a rolling pin over them so that they turn into crumbs. Put the butter and demerara sugar into a sauce pan and heat until melted. Pour in the crushed biscuits and mix together. Place this in the bottom of the cake tin and flatten down. Pop this in the fridge until set.
To make the filling:
Put the cream cheese and sugar into a bowl and stir together. Separate your eggs into egg yolk and egg whites. Place the egg yolks into the bowl with the cream cheese and sugar and mix together. Add the corn flour,vanilla essence and half of the double cream.Mix this all together until smooth. Whisk the egg whites until stiff and then gently fold into the mixture.
Spoon this mixture onto the biscuit base and bake in the oven for 50 minutes.
After 50 minutes turn off the oven but leave the cheese cake inside for an hour. Remove from the oven and let it cool further at room temperature.
Whisk up the remaining double cream and decorate all around the sides of the cheese cake and then place the black cherry filling into the middle.
Place into the fridge until cold. It will then be ready to serve..
Happy Baking and enjoy