Cherry Cheesecake
This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and — best of all — irresistibly scrumptious!
Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.
And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.
125 grams crumbled digestive biscuits
75 grams soft butter
300 grams cream cheese
60 grams icing sugar
1 teaspoon vanilla extract
½ teaspoon fresh lemon juice
250 millilitres double cream
1 x 284 grams jar black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)
1¼ cups crumbled graham crackers
6 tablespoons soft butter
10 ounces cream cheese
½ cup confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 cup heavy cream
10 ounces jar black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)
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 / 8 inch springform 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, unmould it and spread the black cherry over the top.
Beat together the cream cheese, confectioners' sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the heavy cream, and then fold it into the cream cheese mixture.
Additional Information
For vegetarains make sure the cream cheese is a brand suitable for vegetarians.
