Mini cheesecakes with French glace cherry conserve

These no-bake cheesecakes are made even easier because the melted white chocolate provides all the sweetness for the cream cheese so no need for extra sugar.

• Serves: 6

What you need:

• 100g digestive biscuits
• 2 tbsp butter, melted
• 200g cream cheese
• 200g white chocolate, chopped
• 175ml double cream
• French glace cherry conserve:
• 250ml red cherry juice
• 150g caster sugar
• 90g French glace cherries halved or roughly chopped
• To decorate: 2 tbsps toasted flaked almonds, chopped and 6-8 French glace cherry

What you do:

1. In a saucepan add the cherry juice, sugar and French glace cherries. Bring to a boil and then simmer, for about 10 minutes, until syrupy. Remove from heat and let cool completely.
2. Melt the white chocolate in a glass bowl suspended over a saucepan of boiling water. Don't let the water touch the bottom of the bowl. Stir continuously until melted. Alternatively, you can melt the chocolate in a bowl it in the microwave in 30 second intervals, stirring each time.
3. Finely crush the biscuits in a food processor and add the melted butter. Divide the mixture between 6-8 glasses. Press down with the bottom of another flat-bottomed glass. Chill while you make the cheesecake mixture.
4. In a mixing bowl, beat the cream cheese until soft. In a separate bowl, whip the cream until soft peaks form. Add the white chocolate to the cream cheese and then mix well. Gently fold the whipped cream into the other mixture and mix again.
5. Divide into 6-8 glasses and layer the French glace cherry conserve in between the cream cheese filling. Top with another French glace cherry and some toasted almond flakes. Refrigerate for at least one hour before serving.

Cook's tip:

Lightly toast the almonds for a wonderful nutty flavour and serve in glasses or tumblers.

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