Cherry Cheesecake

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy
280g digestive biscuit crumbs
2 tbsps sugar
80g soft unsalted butter
280g cream cheese
110g icing sugar
1 tsp vanilla extract
225ml double cream
1 (280g) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)
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.

Press this mixture into a 20-cm 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 then fold it into the cream cheese mixture.

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.

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

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