Cherry cheesecake pots Recipe
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
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 342 | 75% |
| Total Fat 38.93g | 49% |
| Saturated Fat 24.72g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 652mg | 27% |
| Potassium 112mg | 3% |
| Total Carbs 1.67g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.54g | 0% |
| Protein 25.22g | 40% |
