Ingredients Jump to Instructions ↓

  1. 315ml (11/4; cups) digestive biscuit pieces

  2. 2 tbsps sugar

  3. 85g soft unsalted butter

  4. 300g cream cheese

  5. 65g (1/2; cup) icing sugar

  6. 1 tsp vanilla essence

  7. 1/2; tsp lemon juice

  8. 240ml double cream

  9. 1 (300g) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Instructions Jump to Ingredients ↑

  1. Cherry cheesecake 1) Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.

  2. Press this mixture into a 20-cm springform tin; press a little up the sides to form a slight ridge.

  3. Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.

  4. Lightly whip the cream then fold it into the cream cheese mixture.

  5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, then put it in the refrigerator for 3 hours or overnight.

  6. When you are ready to serve the cheesecake, turn it out and spread the black cherry spread over the top.


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