Recipe

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).