Blackcurrant Cheesecake

200g (7oz) Cream Cheese
200g (7oz) Digestive Biscuits
400g Tin of Condensed Milk
400g Tin of Blackcurrant Pie Filling
150ml (¼pt) Single Cream
50g (2oz) Butter

(1) Finely crush the digestive biscuits, melt the butter, then mix together. Press the mix evenly over the base of a 23cm (9 inch) loose bottomed flan or cake tin. Chill until firm.

(2) Mix together the cream, milk, cream cheese and pie filling until really smooth. Pour into the tin and chill for 3 to 4 hours until set, or preferably overnight.

If you have trouble finding tinned blackcurrant pie filling, use fresh or frozen. Add sugar to taste and gently heat in a pan. Add just a drop of water if necessary.

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