I made this for a chappie at work. (well it was for me really, but I use people’s birthday’s as an excuse). It’s a Nigella recipe, copied exactly (see below). It turned out a lot flatter than I thought it would.. Now I’ll be honest, i did muck it up a little bit. I didn’t whip the cream enough before mixing it with the rest of the ingredients. I poured the lot over the buttery biscuit base 😉 before realising my epic mistake. There was no way that baby was going to set. So I poured it out, carefully scrapping it off the base and then gave it a good whipping. Once it was cheesecake consistency I scooped it back in the tin. I’m wondering if that’s the reason it was so flat. There’s only one way to find out. Make it again! Also I found the ratio of butter to biscuits not quite right. The biscuit was too wet. It was impossible to get it out the tin without it turning to mush (‘Cheesecake Mess’?) so I’ll use less butter next time. All said and done it tasted soooooo good. Even just thinking about it now makes me salivate a bit. A homemade cherry compote would have tasted nicer, but only marginally. That brand of spread really was good.
- 125 grams crumbled digestive biscuits
- 75 grams soft butter
- 300 grams cream cheese
- 60 grams icing sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 250 ml double cream
- 1 x 284 grams jar black cherry spread (e.g., st dalfour rhapsodie de fruit)
- 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.
- Press this mixture into a 20cm / 8 inch springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
- Lightly whip the double 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 fridge for 3 hours or overnight.
- When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.