Red Currant Cheesecake
|Butter||4 4⁄25 Ounce, melted|
|Digestive biscuits||8 Ounce, crushed|
|Ground cinnamon||1 Teaspoon|
|Cream cheese||1 Pound|
|Castor sugar||2 Ounce|
|Single cream||4 Ounce|
|Red currant||1 1⁄4 Pound, trimmed|
|Gelatin||1⁄2 Ounce, dissolved in 2 tablespoon water|
|Double cream||15 Ounce|
|Egg white||1 , beaten|
Lightly grease a 9 inch loose bottomed cake tin with the teaspoon of butter.
In a medium sized mixing bowl, combine the crushed biscuits [crackers], the remaining melted butter and the cinnamon together with a wooden spoon.
Line the base of the cake tin with the biscuit [cracker] mixture, pressing it firmly against the bottom of the tin with your fingers.
In a medium sized mixing bowl, beat the cream cheese and sugar together with the wooden spoon until the mixture is smooth and creamy.
Stir in the single [light] cream and 1 pound of the redcurrants.
Beat in the dissolved gelatine mixture and spoon the mixture on to the biscuit [cracker] base.
Place the tin in the refrigerator to chill for 30 minutes or until the mixture has set.
Meanwhile, in a large mixing bowl, beat the double [heavy] cream with a wire whisk or rotary beater until it forms stiff peaks.
With a large metal spoon, fold the egg white into the cream.
Remove the cake tin from the refrigerator.
Spoon the cream mixture on to the cheesecake, making swirling patterns with the back of the spoon.
Sprinkle the remaining redcurrants over the cream.