Cherry Cheesecake

Since it has always looked too appetitizing on pictures and I needed a farewell gift for hueyluin, I decided to bake this cake and it received good response :)

INGREDIENTS

125g digestive biscuits
75g soft butter
300g cream cheese
60g icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
250ml double cream
1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
Serving Size : Serves 6–8

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.

2) Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3) Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

4) Lightly whip the double cream, and then fold it into the cream cheese mixture.

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.

6) When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.


thats my end product. not very appetizing looking cause it was still in the baking tin but i assure u, the taste did alot of justice to the look it carried :)

This cake is simply effortless(no baking needed!) and delicious. I'm prepared to try it again :)

credits to sara for introducing the cake to me and courtesy of nigella.

Important factor to note would be to NOT SUBSTITUTE YOGHURT FOR DOUBLE CREAM. the second round i tried this cake, that was what I did and the cake turned out really soft.