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Red Currant Cheesecake Recipe
|Butter||4 4⁄25 Ounce, melted|
|Digestive biscuits||8 Ounce, crushed|
|Ground cinnamon||1 Teaspoon|
|Cream cheese||1 Pound|
|Castor sugar||2 Ounce|
|Single cream||4 Ounce|
|Red currant||1 1⁄4 Pound, trimmed|
|Gelatin||1⁄2 Ounce, dissolved in 2 tablespoon water|
|Double cream||15 Ounce|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 6259 Calories from Fat 4784
% Daily Value*
Total Fat 533 g820.2%
Saturated Fat 184 g919.9%
Trans Fat 0 g
Cholesterol 827.3 mg
Sodium 2924 mg121.8%
Total Carbohydrates 309 g102.9%
Dietary Fiber 34.4 g137.6%
Sugars 150.5 g
Protein 76 g151.1%
Vitamin A 193.6% Vitamin C 389.2%
Calcium 82.9% Iron 44.8%
*Based on a 2000 Calorie diet
In a medium sized mixing bowl, combine the crushed biscuits [crackers], the remaining melted butter and the cinnamon together with a wooden spoon.
Line the base of the cake tin with the biscuit [cracker] mixture, pressing it firmly against the bottom of the tin with your fingers.
In a medium sized mixing bowl, beat the cream cheese and sugar together with the wooden spoon until the mixture is smooth and creamy.
Stir in the single [light] cream and 1 pound of the redcurrants.
Beat in the dissolved gelatine mixture and spoon the mixture on to the biscuit [cracker] base.
Place the tin in the refrigerator to chill for 30 minutes or until the mixture has set.
Meanwhile, in a large mixing bowl, beat the double [heavy] cream with a wire whisk or rotary beater until it forms stiff peaks.
With a large metal spoon, fold the egg white into the cream.
Remove the cake tin from the refrigerator.
Spoon the cream mixture on to the cheesecake, making swirling patterns with the back of the spoon.
Sprinkle the remaining redcurrants over the cream.