Cherry Cheesecake

 

Ingredients

• 125g digestive biscuits
• 75g soft butter
• 300g cream cheese
• 60g icing sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 250ml double cream
• 1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread

Method

Serves: 6-8

1. 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.
2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. 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.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.