Base
3 oz Non Dairy Fat
6 oz Organic Ginger Biscuits (crushed)
2 oz Light Brown Sugar
Filling
500g Extra Light Cream Cheese
250g Double Goats Cream
2 tsp Gelatine
3 tbsp Water
Topping
Can of Cherry Pie Filling
Melt butter and mix with biscuit crumbs and sugar. Press into the base of a loose bottomed cake tin. Leave to harden.
Mix the cream cheese and goat’s cream together. Dissolve gelatine in water in a double saucepan of hot water. Then stir into the cheese mixture. Pour over biscuit base and leave in refrigerator to set.
When ready to serve remove cheesecake from tin and spoon over the pie filling.
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