Frozen cherry cheesecake
|250 g||cream cheese|
|5 ml||vanilla — essence|
|1||tennis biscuits — packet|
|1||cherries — tinned, black, pitted|
Cream the butter and sugar until pale and light.
Add the egg and beat well.
Add the cream cheese and the vanilla essence.
Lay the tennis biscuits out on large piece of cling wrap in 4 x 3 rows.
Use a spatula to spread the cream cheese filling evenly over the biscuits.
Place as many of the cherries as you would like to use in a row down the center.
Melt one slab of chocolate and pour it over the cherries.
Use the cling wrap to help you to bring up the two side rows of tennis biscuits up such that you form a triangle wedge.
Secure the cling wrap and freeze overnight.
Remove the triangle from the freezer.
Melt the remaining slab of chocolate and pour over the top of the triangle. The chocolate should set very quickly.
Slice into slices and serve.