Cherry Cheesecake

Cherry Cheesecake

Base 

3 oz Non Dairy Fat 

6 oz Organic Ginger Biscuits (crushed) 

2 oz Light Brown Sugar 

Filling 

500g Extra Light Cream Cheese 

250g Double Goats Cream 

2 tsp Gelatine 

3 tbsp Water 

Topping 

Can of Cherry Pie Filling 

Melt butter and mix with biscuit crumbs and sugar. Press into the base of a loose bottomed cake tin. Leave to harden. 

Mix the cream cheese and goat’s cream together. Dissolve gelatine in water in a double saucepan of hot water. Then stir into the cheese mixture. Pour over biscuit base and leave in refrigerator to set. 

When ready to serve remove cheesecake from tin and spoon over the pie filling. 

Apricot and Ginger Cheesecake

Base 

3oz Non Dairy Fat 

6oz Ginger Biscuits crushed (organic) 

Filling 

½ oz Gelatine 

Extra light Cream Cheese 

Double Goats Cream 

3or 4 pieces of stem Ginger in syrup 

Tin of Apricot Halves in natural juice 

Melt butter and mix with crushed biscuits. Press into the base of dish (can be loose bottomed). Leave to set. Drain apricots and use a little of the juice to dissolved gelatine. 

Whip the goat’s cream until thick, soften the cream cheese and gently combine the whipped cream with the cream cheese. Gently stir in the stem ginger which has been chopped into small pieces, also stir in a couple of teaspoons of the ginger syrup. Add the gelatine which has been melted with a little of the apricot juice. Leave to set. Just before serving decorate with the apricot halves.