Cherry Cheesecake
(Nigella Lawson)
Ingredients
125g digestive biscuits
75g soft butter
300g cream cheese
½ teaspoon lemon juice
60g icing sugar
1 teaspoon vanilla extract
250ml double cream
1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
Method
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
- Press this mixture into a 20cm spring-form tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
- Lightly whip the double cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
- When you are ready to serve the cheesecake, un-mould it and spread the black cherry over the top.
www.nigella.com/recipes
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