Red Currant Cheesecake

A summer berries no-bake cheesecake

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Ingredients

	For the Crust:
300 g	amaretti biscuits or digestive biscuits
80 g	butter
1 tbsp	golden syrup
	For the Filling:
450 g	red currants
50 g	butter
2 tbsp	caster sugar
500 g	cream cheese
125 g	mascarpone or thick cream
	icing cugar, for dusting

Method

Preparation time: ca. 1 day 20 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Crust:
Crush the biscuits in a plastic bag and rolling over with a rolling pin or place them in a blender and process until well crumbled. Melt the butter and stir in the golden syrup. Mix the butter into the crumbs to make a paste.

Press the crumbly paste into a 22cm flan tin (springform), spreading and pressing up the sides with your fingers. Cover with cling film and chill for at least an hour and up to 24 hours.

Filling:
Cream together the butter with the sugar until the mixture is light, fluffy and pale.

Beat the cream cheese into the creamed butter then add the mascarpone or cream, beating all the ingredients together until smooth and light.

Spread the cream cheese mixture into the chilled tart tin.

Remove the red currants from their stalks and pile them over the filling. Dust generously with icing sugar.

Cover with cling film and place in the fridge for another 2 hours before serving.