Cherry Cheesecake Recipe
Servings: 6-8
Ingredients:
- 125 grams digestive biscuits, crumbled
- 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 jar (284 grams) black cherry spread (e.g., St Dalfour Rhapsodie de Fruit)
Instructions:
- Start by placing the digestive biscuits into a food processor. Pulse until the biscuits are starting to crumble. Then, add the soft butter and process again until the mixture begins to clump together.
- Transfer this biscuit mixture into a 20cm (8-inch) springform pan. Press the mixture firmly down into the bottom and slightly up the sides to create a slight ridge for the base of your cheesecake.
- In a mixing bowl, beat together the cream cheese, icing sugar, vanilla extract, and lemon juice until the mixture is smooth and well combined.
- In a separate bowl, lightly whip the double cream until it forms soft peaks. Carefully fold the whipped cream into the cream cheese mixture until just combined.
- Spoon the creamy cheesecake filling over the biscuit base in the springform pan. Use a spatula to smooth the top. Refrigerate the cheesecake for at least 3 hours, or for best results, leave it overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Spread the black cherry spread evenly over the top of the cheesecake.
Enjoy this decadent cherry cheesecake as a perfect dessert for any occasion, combining the creamy texture of cheesecake with the rich flavor of black cherry.