Cherry Cheesecake

Cherry Cheesecake
Cherry Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

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