Cherry cheesecake pots recipe

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  • Serves 6
  • 25 mins to prepare and 6 mins to cook, plus cooling
  • 616 calories / serving
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Bursting with sweet cherry jam, these speedy no-bake cheesecakes are topped off with chocolate shavings and crushed pistachios. The perfect portable pud for a picnic. 

  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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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • 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)
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  • Energy 2563kj 616kcal 31%
  • Fat 45.2g 65%
  • Saturates 26.7g 134%
  • Sugars 31.2g 35%
  • Salt 1.2g 21%

of the reference intake
Carbohydrate 43.3g Protein 10.5g Fibre 1.2g

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