World Buckfast Day 4 Course Feast! Dessert: Buckie Cheese Cake
· 200g Gingernut Biscuits
· 100g Unsalted Butter
· 400g Cream Cheese
· 50g Icing Sugar
· 100g Greek Yoghurt
· 1/2 bottle Buckfast Wine
· Punnet of Blackberries
1- Put Buckfast wine in a heavy bottomed saucepan and reduce down until you get a thick syrup.
2- Crumb the biscuits, add in melted butter and mix well. Put this mixture in to a spring form tin and press down evenly, then chill in the fridge.
3- Mix cream cheese, icing sugar, yoghurt and reduced Buckfast (retain some of the Buckfast), add to base and smooth with a pallet knife. Chill again.
4- Decorate the top of the cheesecake with the blackberries and drizzle over the extra reduced Buckfast.