Cherry cheesecake pots recipe

By Susan Cyrus
September 20, 2017
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Author Notes: Serves 6
25 mins to prepare and 6 mins to cook, plus cooling
616 calories / serving
Susan Cyrus

Serves: 6

  • 150 grams digestive biscuits
  • 25 grams butter
  • 600 grams pack soft cheese
  • 50 grams caster sugar
  • 60 milliliters double cream
  • 180 grams finest* Morello Cherry Conserve
  • chocolate shavings, to serve (optional)
  • ground pistachios, to serve (optional)
  1. Place the biscuits into a food processor and whizz until almost fine. Heat the butter until melted. Add the biscuits to the pan and stir until coated. Divide the buttery biscuit mixture between 6 x 200ml (1/3 pint) glass clip-top jars and level with a teaspoon. Chill for 15 minutes.
  2. While the bases are chilling, add the soft cheese to a bowl with the vanilla bean paste, the sugar and double cream and beat thoroughly with a wooden spoon. Spoon 3 tbsp mixture on top of each base and level with a teaspoon. Top with 2 tbsp jam in each jar and level as before. Spoon the remaining cheesecake mixture on top and gently swirl with a teaspoon. Top each cheesecake with a cherry and close the jars. Chill for up to 24 hours before transporting.

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