Cherry Cheesecake Squares
Sweet and Creamy Cherry Cheesecake Squares. Quick and Easy to make!
Servings 12
Ingredients
Base
- 400 g Digestive Biscuits
- 90 g Butter
Cheesecake
- 300 g Double Cream
- 120 g Double Cream
- 2.5 leaves Gelatine
- 450 g Cream Cheese
- 130 g Sugar
- 2 tsp Vanilla
- 90 g Cherry Curd or Compote
- 100 g Cherry Curd for swirling
Instructions
Make the Base:
- Firstly, using a food processor or a rolling pin and a plastic bag, blitz the digestive biscuits to a fine crumb
- Melt the butter in a small pan and add to the digestive crumbs and mix well.
- Line a 20cm square tin with baking paper, pour the biscuit crumb mix into the tin and press into the corners and distribute evenly. Place in the fridge to set completely
Make the Cheesecake:
- In a small bowl, soak the gelatine leaves in cold water until the gelatine is soft
- In a small pan, heat up the 120g double cream until simmering. Add the softened gelatine and mix until the gelatine has dissolved.
- In a free-standing mixer with the whisk attachment whisk the 300g of double cream to soft peaks. Transfer to another bowl. No need to clean the bowl.
- In the bowl again, add the cream cheese, sugar, vanilla and 90g cherry curd and whisk until well incorporated
- Fold the cream into the cream cheese mix until all combined.
- Pour this cream cheese mixture on top of the chilled biscuit base and spread over until well distributed. Add dollops of the remaining curd and swirl into the cheesecake.
- Place in the fridge for a couple hours until completely set.
- Once set remove carefully from the tin and slice into squares using a hot knife