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  • Cherry cheesecake pots recipe

    1 vote
    Cherry cheesecake pots recipe
    Prep: 25 min Cook: 6 min Servings: 6
    by Susan Cyrus
    2 recipes
    >
    Serves 6 25 mins to prepare and 6 mins to cook, plus cooling 616 calories / serving

    Ingredients

    • For the base:
    • 150g (5oz) digestive biscuits
    • 25g (1oz) butter
    • For the cheesecake:
    • 3 x 200g pack soft cheese
    • 1 tsp vanilla bean paste
    • 50g (2oz) caster sugar
    • 60ml (2fl oz) double cream
    • 180g (5oz) finest* Morello Cherry Conserve
    • chocolate shavings, to serve (optional)
    • ground pistachios, to serve (optional)

    Directions

    1. Place the biscuits into a food processor and whizz until almost fine. Heat the butter until melted. Add the biscuits to the pan and stir until coated. Divide the buttery biscuit mixture between 6 x 200ml (1/3 pint) glass clip-top jars and level with a teaspoon. Chill for 15 minutes.
    2. While the bases are chilling, add the soft cheese to a bowl with the vanilla bean paste, the sugar and double cream and beat thoroughly with a wooden spoon. Spoon 3 tbsp mixture on top of each base and level with a teaspoon. Top with 2 tbsp jam in each jar and level as before. Spoon the remaining cheesecake mixture on top and gently swirl with a teaspoon. Top each cheesecake with a cherry and close the jars. Chill for up to 24 hours before transporting.

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