Cherry Cheesecake Recipe

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:

  1. 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.
  2. 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.
  3. In a mixing bowl, beat together the cream cheese, icing sugar, vanilla extract, and lemon juice until the mixture is smooth and well combined.
  4. 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.
  5. 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.
  6. 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.