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 

Related Content

Support Booklets
Our free booklets have helpful information about diagnosis, treatments and recipe advice.
Join our online community
Talk to people who are living with Oesophageal or Gastric Cancer, share your experiences.

Supporting you throughout your cancer journey

We support patients, caregivers and their families. Whether you find yourself in the initial stages or further along in your journey, the OPA is committed to offering free support and guidance.