Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Cherry Cheesecake in a glass
Discover our delicious Cherry Cold Cheesecake In Glasses recipe, served in glasses for a refined presentation.
Discover our delicious Cherry Cold Cheesecake In Glasses recipe, served in glasses for a refined presentation.
Prep time
30 minutes
Cooking time
1 hour
Servings
8
Difficulty
Medium
Ingredients
Cake
200g full fat cream cheese
200ml Elmlea double (whipped)
100g icing sugar
1 tablespoon powdered gelatin (9g)
125ml boiled water
Biscuit base
200g crushed biscuits
60 grams Stork
Cherry sauce
100g stoned cherries
2 ½ tablespoons of sugar (30g)
1 teaspoon arrowroot (4g) (mixed with 1 tablespoon of water)
Whip the Elmlea until thick. Beat the cream cheese with the sugar and fold in Elmlea. Dissolve gelatin as per pack instructions in 70ml water. Cool and add to the mixture.
For the biscuit base melt the Stork and add it to the biscuit crumbs. Spoon the biscuit base into the bottom of each glass and press down lightly.
Pour the cheese mixture over the biscuit base. Place into the fridge for about an hour.
In the meantime warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat through until the mixture thickens. Cool.
When the cherries are cold, spoon over the cheese filling.
