Ingredients Jump to Instructions ↓

  1. 1 1/4 cups graham cracker crumbs

  2. 2 tablespoons sugar

  3. 3/4 stick soft unsalted butter

  4. 10 ounces cream cheese

  5. 1/2 cup powdered sugar

  6. 1 teaspoon vanilla extract

  7. 1/2 teaspoon lemon juice

  8. 1 cup heavy cream

  9. 1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Instructions Jump to Ingredients ↑

  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. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added. Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge. Beat together the cream cheese , sugar, vanilla and lemon juice in a bowl until smooth. Lightly whip the 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 refrigerator for 3 hours or overnight. When you are ready to serve the cheesecake , un-mold and spread the black cherry spread over the top.


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