Cherry Cheesecake Recipe

This light, tangy, no-bake cheesecake may remind you of '70s dessert trolleys, but this is an updated version. 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).

Nigella Express