This light, tangy, no-bake cheesecake may remind you of '70s dessert trolleys, but this is an updated version by Food Network chef Nigella Lawson. Do not be tempted to open a jar of cherry pie filling over the cake — 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 colourful fruit.
125 g digestive biscuits
7 g soft butter
300 g cream cheese
60 g icing sugar
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup double cream
10 oz. jar St. Dalfour Black Cherry spread
Step 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.
Step 2: Press this mixture into a 7-1/2" springform tin; press a little up the sides to form a slight ridge.
Step 3: Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Step 4: Lightly whip the double cream, and then fold it into the cream cheese mixture.
Step 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.
Step 6: When you are ready to serve the cheesecake, unmould it and spread the black cherry spread over the top.
Reprinted with permission from Nigella Lawson's Nigella Express (2007 Knopf Canada).