Recipe: Cherry Cheesecake

This is for my dear friends at the Privy Parlor!!! ;)

It's a recipe from the book Nigella Express, by Nigella Lawson. It's really interesting, because is not baked, it's really easy to make, looks damn good and tastes even better! Nigella suggests as topping a French cherry preserve, to make it even easier. Here's her note, on the book:

"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."

Cherry Cheesecake

Ingredients:
(Serves 6-8)

125g (4,5 oz) digestive biscuits
1/2 teaspoon lemon juice
75g (2,5 oz) soft butter
250ml (8,5 oz) double cream
300g (10 oz) cream cheese
1 x 284g (10 oz) jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
60g (2 oz) icing sugar
1 teaspoon vanilla extract



Preparation:

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 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.