- 210gms of Superwine biscuits
- 110gms of unsalted butter, softened
- 250gms cream cheese
- 125gms caster sugar
- 5ml vanilla extract
- 250ml cream
- 166ml of Damson Plum Coulis
Mix together biscuits and softened butter. Press into a tin and refrigerate.
Beat together the cream cheese, sugar and vanilla in a bowl until smooth and spreadable. Whip the cream. Whisk the whipped cream into the cream cheese mixture, continue whisking until smooth. Stir in 1/3 of the bottle of Damson Plum Coulis.
Pour cream cheese mixture into the prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Remove from the fridge and pour the remainder of the Damson Plum Coulis onto the top of the cheesecake and refrigerate until serving.