Blackcurrant Jam Cheesecake
Preparation: 1 hour
Fridge: 4 hours+
Crush and blitz the digestive biscuits in a blender or crush using a rolling pin.
Melt the margarine and mix with the digestive biscuits. Distribute the mix amongst the six jars and using a wooden spoon, firm up the base. Place in the fridge for 30 minutes.
In a small bowl, add 8 tblsp of hot water. Add 1 sachet (12g) of the gelatine powder and mix thoroughly ensuring the gelatine is incorporated.
Remember only add the gelatine to the water.
Place the whipping cream in a bowl and lightly whisk to a soft peak. Add the cream cheese and Matthew’s Preserved Blackcurrant Jam and mix together.
Mix the gelatine to the cream and mix thoroughly. Then spoon equal amounts into the jars and leave to set in the fridge for one hour.
Put 2 tblsp of Matthew’s Preserved Blackcurrant Jam and 100ml of cold water into a small saucepan. Heat gently and simmer for three minutes.
Take the pan off the heat, stir in 6g of gelatine (half sachet) and mix thoroughly. Then add 100ml of water. Leave to cool for 30 minutes.
Hint if you are at the end of the jar, add the 100g water here, put the lid on and shake vigorously. Then put contents into saucepan.
Once the glaze is cool, divide it equally on top of the setting cheesecakes. Leave for another two hours in the fridge to set.
Consume within 3 days!
Easily adapted for a dairy free diet.