Black Cherry Cheesecake

Black Cherry Fruit Filling

2 x 410g cans Princes Fillings & Toppings BLACK CHERRY

100g butter, melted

150g digestive biscuits, crushed

1 x 11.5g sachet lemon and lime sugar free jelly crystals

100ml boiling water

500g extra light cream cheese

50g caster sugar

1tsp vanilla extract

150ml double cream

10 servings

30 minutes, plus chilling and setting prep

None cooking

Fruity and delicious, this delightful cheesecake makes the perfect dessert or afternoon tea treat.

Princes Fruit fillings are available in all major supermarkets and selected independents

	Calories	Sugars	Fat	Saturated Fat	Salt
Per 100g	195Kcal	10g	13g	7.4g	0.41g
RI%	10%	11%	19%	37%	7%

Tip both cans of black cherry filling into a large sieve or colander placed over a bowl and leave to drain off some of the sauce.
Mix the melted butter and biscuit crumbs together. Tip them into a 20cm (8 inch) loose-based cake tin or deep flan dish and press in an even layer over the base. Chill for at least 20 minutes.
Put the jelly crystals into a measuring jug and add the boiling water, then leave for 2-3 minutes, stirring occasionally until dissolved. Cool.
Beat together the cream cheese, caster sugar and vanilla extract. In a chilled bowl, whip the cream until it holds its shape. Fold it into the cream cheese mixture.
Pour the cooled dissolved jelly into the cream mixture, stirring gently and thoroughly. Spoon over the biscuit base and level the surface. Chill until set - about 2-3 hours.
Carefully remove the set cheesecake from the tin. Spoon the black cherry filling over the top in an even layer. Chill until ready to serve.