Baked Creme de Cassis Cheesecake

INGREDIENTS

• 250g wine biscuits
  
• 150g butter, melted
  
• 1/2 cup slivered almonds
  
• 500g Tararua Cheesecake Filling
  
• 1 egg, beaten
  
• Grated lemon rind
  
• 1/2 cup berry jam
  
• 2 Tbsp Prenzel Crème de Cassis Premium Liqueur
  
• 1 Tbsp Prenzel Mixed Berry Tipsy Topping

METHOD

Preheat oven to 160°C.

Process biscuits into crumbs in a food processor, add melted butter and almonds, pulsing to combine.

Press the crumb mixture into the base and sides of a 22cm springform tin.

Microwave the cheesecake filling on full power for 1-2 minutes then beat until smooth, before adding the beaten egg and lemon rind.

Pour half the mixture into the tin.

Mix jam and Crème de Cassis together and spread over the filling, then add the remaining filling on top.

Swirl the Tipsy Topping lightly over the surface of the cheesecake then cook for 30-40 minutes.

Allow to cool then chill at least 1 hour before serving.