Black Currant Cheesecake

Directions

1. 1
   Put a pan on low heat and melt the butter.
2. 2
   Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
3. 3
   Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
4. 4
   Put in fridge to cool.
5. 5
   Pour the double cream into a bowl and whisk until stiff but don't let curdle.
6. 6
   Stir in the cream cheese.
7. 7
   Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
8. 8
   Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
9. 9
   Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
10. 10
    Slice up the Kiwi and serve with kiwi and a few whole black currants.
11. 11
    Return to fridge until ready to serve.
12. 12
    Consume!