Cherry Cheesecake  Ingredients:       1 1/4 cups graham cracker crumbs    2 tablespoons sugar       3/4 stick soft unsalted butter    10 ounces cream cheese       1/2 cup powdered sugar    1 teaspoon vanilla extract       1/2 teaspoon lemon juice    1 cup heavy cream       1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Preparation:

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.

Comments:

Recipe courtesy Nigella Lawson, 2007

Categories:  Cakes, Cheese, Desert, Dessert, Desserts, Food Processor, Fruit, Fruits, dessert, desserts

Estimated Serving:  8

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2010/03/13