Redcurrant ripple baked cheesecake
Return to Recipe
Print
Ingredients
Store Cupboard
- 200g of digestive biscuits
- 4 eggs, free range, lightly beaten
- 150g of caster sugar, plus an extra tbsp for the redcurrants
- 1 tsp vanilla extract
- icing sugar, a little
Dairy
- 75g of butter
Cheese
Fruit & Vegetables
- 200g of redcurrants, plus extra to decorate