Separate the jelly into cubes and place into a jug/bowl. Add 150ml of boiling water and stir until dissolved. Once cool, add blackcurrants and juice.
Place the biscuits into a food processor and mix to crumbs. Pour over the melted better and mix thoroughly until the crumbs are well coated.
Place the biscuit mixture into the base of the cake tin and refrigerate while making the filling.
Lightly whip the cream until it just holds its shape. Add the mascarpone to the whipped cream.
Spoon onto the biscuit base and using the back of a spoon spread to form an even layer and then refrigerate.
When the jelly is beginning to hold its shape, pour onto the cheesecake.
Put in the fridge to set.
Difficulty
Rating
Separate the jelly into cubes and place into a jug/bowl. Add 150ml of boiling water and stir until dissolved. Once cool, add blackcurrants and juice.
Place the biscuits into a food processor and mix to crumbs. Pour over the melted better and mix thoroughly until the crumbs are well coated.
Place the biscuit mixture into the base of the cake tin and refrigerate while making the filling.
Lightly whip the cream until it just holds its shape. Add the mascarpone to the whipped cream.
Spoon onto the biscuit base and using the back of a spoon spread to form an even layer and then refrigerate.
When the jelly is beginning to hold its shape, pour onto the cheesecake.
Put in the fridge to set.
