Serves 8

(If no black butter is available use any high fruit content jam)

Ingredients

300g digestive biscuits
100g unsalted butter
1 jar/225g La Mare Jersey black butter (or high fruit content jam)
1 vanilla pod (split and seeds scraped)
3 tbsp water
Juice of ½ lemon
4 gelatine leaves
500ml double cream
300g Philadelphia cream cheese

Method

  1. Blend the digestive biscuits and butter in a food processor until fine crumb stage.
  2. Press into 8 inch flan ring to make the cheesecake base.
  3. Soak gelatine in cold water
  4. Whisk double cream to soft peak and place into fridge.
  5. Split vanilla pod lengthways and scrape the seeds into a bowl adding the cream cheese and black butter. Gently whisk ingredients together to make a smooth base for the cheesecake.
  6. Heat the water and lemon juice in a pan until simmering.
  7. Drain and squeeze gelatine, remove pan from heat and whisk in gelatine.
  8. Add to the black butter and Philadelphia mix and fold in.
  9. Remove double cream from fridge and fold it into the Philadelphia mix.
  10. Add the cheesecake mix to the lined ring, spread and smooth out and refrigerate for at least two hours.
  11. Run hot knife around the sides of the cake ring to remove the cheesecake and decorate to your choice.

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