Black Currant Cheesecake - cooking recipe

Ingredients

65 g unsalted butter
130 g wholemeal organic digestive biscuits (crushed)
30 g ground almonds
150 ml elmlea double cream (low fat)
200 g philadelphia light cream cheese
50 g caster sugar
200 g black currants (sieved to remove seeds)
kiwi (to serve)

Preparation

Put a pan on low heat and melt the butter.
Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
Put in fridge to cool.
Pour the double cream into a bowl and whisk until stiff but don't let curdle.
Stir in the cream cheese.
Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
Slice up the Kiwi and serve with kiwi and a few whole black currants.
Return to fridge until ready to serve.
Consume!