Cherry cheesecake pots recipe

Ingredients

For the base:

150g (5oz) digestive biscuits

25g (1oz) butter

For the cheesecake:

3 x 200g pack soft cheese

1 tsp vanilla bean paste

50g (2oz) caster sugar

60ml (2fl oz) double cream

180g (5oz) finest* Morello Cherry Conserve

chocolate shavings, to serve (optional)

ground pistachios, to serve (optional)

Preparation

Place the biscuits into a food processor and whizz until almost fine. Heat the butter until melted. Add the biscuits to the pan and stir until coated. Divide the buttery biscuit mixture between 6 x 200ml (1/3 pint) glass clip-top jars and level with a teaspoon. Chill for 15 minutes.

While the bases are chilling, add the soft cheese to a bowl with the vanilla bean paste, the sugar and double cream and beat thoroughly with a wooden spoon. Spoon 3 tbsp mixture on top of each base and level with a teaspoon. Top with 2 tbsp jam in each jar and level as before. Spoon the remaining cheesecake mixture on top and gently swirl with a teaspoon. Top each cheesecake with a cherry and close the jars. Chill for up to 24 hours before transporting.