Friday, March 13, 2009

Cherry Cheesecake

Cook Time: 20 min
Level: Easy
Yield: 6 to 8 servings


1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)


Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.

Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.

Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.

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

Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.

When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.


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