Recipe
October 5, 2009
Cherry Cheesecake 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).
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Directions
Yield:
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).
.jpg)
Lis Parsons